Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles
The content of flavor compounds in wine is limited by factors such as climate warming and the resistance of cell walls to maceration. This study used X-rays (ionizing radiation) and electron beams (particle radiation) at 0.5, 2, and 7 kGy for grape pre-treatment before winemaking. Scanning electron...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010125 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856743548977152 |
|---|---|
| author | Weikang Ding Qian Tu Xuexue Xi Xiaojie Wu Junqing Bai Shuang Liu Junjun Li Chunlong Yuan |
| author_facet | Weikang Ding Qian Tu Xuexue Xi Xiaojie Wu Junqing Bai Shuang Liu Junjun Li Chunlong Yuan |
| author_sort | Weikang Ding |
| collection | DOAJ |
| description | The content of flavor compounds in wine is limited by factors such as climate warming and the resistance of cell walls to maceration. This study used X-rays (ionizing radiation) and electron beams (particle radiation) at 0.5, 2, and 7 kGy for grape pre-treatment before winemaking. Scanning electron microscopy showed varying degrees of grape skin damage. Results indicated irradiation significantly enhanced phenolic compound extraction, with DPPH and ABTS scavenging activities increasing by up to 38.98 % and 38.70 %. Wines treated with 0.5 kGy electron beams exhibited the highest levels of esters and higher alcohols, enhancing fruity aromas. Irradiation reduced C6 compound content, decreasing green notes and improving color and complexity scores. This study demonstrates that X-ray and electron beam irradiation significantly enhance phenolic and aromatic compound extraction in wine, showing the potential of irradiation technology in the wine industry. |
| format | Article |
| id | doaj-art-6d4800e2020f423abedcb59a632556e2 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6d4800e2020f423abedcb59a632556e22025-02-12T05:32:05ZengElsevierFood Chemistry: X2590-15752025-01-0125102124Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profilesWeikang Ding0Qian Tu1Xuexue Xi2Xiaojie Wu3Junqing Bai4Shuang Liu5Junjun Li6Chunlong Yuan7College of Enology, Northwest A&F University, Shaanxi 712100, ChinaCollege of Enology, Northwest A&F University, Shaanxi 712100, ChinaCollege of Enology, Northwest A&F University, Shaanxi 712100, ChinaCollege of Enology, Northwest A&F University, Shaanxi 712100, ChinaYangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi Province 712100, ChinaCollege of Enology, Northwest A&F University, Shaanxi 712100, ChinaCollege of Enology, Northwest A&F University, Shaanxi 712100, China; Corresponding authors at: College of Enology, Northwest A&F University, No. 22, Xinong Road, Yangling, Shaanxi 710000, China.College of Enology, Northwest A&F University, Shaanxi 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China; Corresponding authors at: College of Enology, Northwest A&F University, No. 22, Xinong Road, Yangling, Shaanxi 710000, China.The content of flavor compounds in wine is limited by factors such as climate warming and the resistance of cell walls to maceration. This study used X-rays (ionizing radiation) and electron beams (particle radiation) at 0.5, 2, and 7 kGy for grape pre-treatment before winemaking. Scanning electron microscopy showed varying degrees of grape skin damage. Results indicated irradiation significantly enhanced phenolic compound extraction, with DPPH and ABTS scavenging activities increasing by up to 38.98 % and 38.70 %. Wines treated with 0.5 kGy electron beams exhibited the highest levels of esters and higher alcohols, enhancing fruity aromas. Irradiation reduced C6 compound content, decreasing green notes and improving color and complexity scores. This study demonstrates that X-ray and electron beam irradiation significantly enhance phenolic and aromatic compound extraction in wine, showing the potential of irradiation technology in the wine industry.http://www.sciencedirect.com/science/article/pii/S2590157524010125Wine qualityX-rayElectron beamPhenolsVolatile compounds |
| spellingShingle | Weikang Ding Qian Tu Xuexue Xi Xiaojie Wu Junqing Bai Shuang Liu Junjun Li Chunlong Yuan Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles Food Chemistry: X Wine quality X-ray Electron beam Phenols Volatile compounds |
| title | Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles |
| title_full | Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles |
| title_fullStr | Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles |
| title_full_unstemmed | Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles |
| title_short | Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles |
| title_sort | effects of x ray and electron beam irradiation on wine quality emphasizing phenolic compounds and aroma profiles |
| topic | Wine quality X-ray Electron beam Phenols Volatile compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010125 |
| work_keys_str_mv | AT weikangding effectsofxrayandelectronbeamirradiationonwinequalityemphasizingphenoliccompoundsandaromaprofiles AT qiantu effectsofxrayandelectronbeamirradiationonwinequalityemphasizingphenoliccompoundsandaromaprofiles AT xuexuexi effectsofxrayandelectronbeamirradiationonwinequalityemphasizingphenoliccompoundsandaromaprofiles AT xiaojiewu effectsofxrayandelectronbeamirradiationonwinequalityemphasizingphenoliccompoundsandaromaprofiles AT junqingbai effectsofxrayandelectronbeamirradiationonwinequalityemphasizingphenoliccompoundsandaromaprofiles AT shuangliu effectsofxrayandelectronbeamirradiationonwinequalityemphasizingphenoliccompoundsandaromaprofiles AT junjunli effectsofxrayandelectronbeamirradiationonwinequalityemphasizingphenoliccompoundsandaromaprofiles AT chunlongyuan effectsofxrayandelectronbeamirradiationonwinequalityemphasizingphenoliccompoundsandaromaprofiles |