UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality
Controlling the microorganisms employed in vinification is a critical factor for successful wine production. Novel methods aimed at lowering sulfites used for wine stabilization are sought. UV-C irradiation has been proposed as an alternative for reducing the viable cell count of microorganisms in w...
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2025-01-01
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| Series: | Molecules |
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| author | Kamila Pachnowska Jolanta Kochel-Karakulska Adrian Augustyniak Valentina Obradović Ireneusz Ochmian Sabina Lachowicz-Wiśniewska Ireneusz Kapusta Klaudia Maślana Ewa Mijowska Krzysztof Cendrowski |
| author_facet | Kamila Pachnowska Jolanta Kochel-Karakulska Adrian Augustyniak Valentina Obradović Ireneusz Ochmian Sabina Lachowicz-Wiśniewska Ireneusz Kapusta Klaudia Maślana Ewa Mijowska Krzysztof Cendrowski |
| author_sort | Kamila Pachnowska |
| collection | DOAJ |
| description | Controlling the microorganisms employed in vinification is a critical factor for successful wine production. Novel methods aimed at lowering sulfites used for wine stabilization are sought. UV-C irradiation has been proposed as an alternative for reducing the viable cell count of microorganisms in wine and grape juice. Nevertheless, UV-C treatment poses the risk of altering the chemical properties of wine. Therefore, this study aimed to test and implement iron oxide–silica core–shell nanomaterial functionalized with TiO<sub>2</sub> in UV-C treatment of white and red wines. Material for the study consisted of the synthesized nanocomposite, <i>Saccharomyces cerevisiae</i> as a model yeast, and Muscaris and Cabernet Cortis wines. The viability of yeasts under treatment, the physiochemical properties of wine, and polyphenol content were tested. Studies have shown that nanomaterial can modulate the effects of UV-C treatment regarding yeast viability and polyphenol content, and the effectiveness of the treatment depends on the wine type. These results open up discussion on the possible use of the proposed hurdle technology in winemaking to control the polyphenol composition and alcohol reduction. |
| format | Article |
| id | doaj-art-ae1667faeb8e431195cc4a68ab67a66b |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-ae1667faeb8e431195cc4a68ab67a66b2025-01-24T13:43:09ZengMDPI AGMolecules1420-30492025-01-0130222110.3390/molecules30020221UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological QualityKamila Pachnowska0Jolanta Kochel-Karakulska1Adrian Augustyniak2Valentina Obradović3Ireneusz Ochmian4Sabina Lachowicz-Wiśniewska5Ireneusz Kapusta6Klaudia Maślana7Ewa Mijowska8Krzysztof Cendrowski9Department of Nanomaterials Physicochemistry, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów 45, 70-311 Szczecin, PolandDepartment of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology in Szczecin, Piastów 45, 70-311 Szczecin, PolandDepartment of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów 42, 71-065 Szczecin, PolandFaculty of Tourism and Rural Development in Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34 000 Požega, CroatiaDepartment of Horticulture, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Juliusza Słowackiego 17, 71-434 Szczecin, PolandDepartment of Medicine and Health Science, Calisia University (University of Kalisz), Nowy Świat 4, 62-800 Kalisz, PolandDepartment of Food Technology and Human Nutrition, College of Natural Science, Rzeszow University, Zelwerowicza 4, 35-601 Rzeszow, PolandDepartment of Nanomaterials Physicochemistry, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów 45, 70-311 Szczecin, PolandDepartment of Nanomaterials Physicochemistry, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów 45, 70-311 Szczecin, PolandFaculty of Civil and Environmental Engineering, West Pomeranian University of Technology in Szczecin, Piastów 50a, 70-311 Szczecin, PolandControlling the microorganisms employed in vinification is a critical factor for successful wine production. Novel methods aimed at lowering sulfites used for wine stabilization are sought. UV-C irradiation has been proposed as an alternative for reducing the viable cell count of microorganisms in wine and grape juice. Nevertheless, UV-C treatment poses the risk of altering the chemical properties of wine. Therefore, this study aimed to test and implement iron oxide–silica core–shell nanomaterial functionalized with TiO<sub>2</sub> in UV-C treatment of white and red wines. Material for the study consisted of the synthesized nanocomposite, <i>Saccharomyces cerevisiae</i> as a model yeast, and Muscaris and Cabernet Cortis wines. The viability of yeasts under treatment, the physiochemical properties of wine, and polyphenol content were tested. Studies have shown that nanomaterial can modulate the effects of UV-C treatment regarding yeast viability and polyphenol content, and the effectiveness of the treatment depends on the wine type. These results open up discussion on the possible use of the proposed hurdle technology in winemaking to control the polyphenol composition and alcohol reduction.https://www.mdpi.com/1420-3049/30/2/221wine<i>Saccharomyces cerevisiae</i>photocatalysisfood preservationpolyphenolsbioprocess engineering |
| spellingShingle | Kamila Pachnowska Jolanta Kochel-Karakulska Adrian Augustyniak Valentina Obradović Ireneusz Ochmian Sabina Lachowicz-Wiśniewska Ireneusz Kapusta Klaudia Maślana Ewa Mijowska Krzysztof Cendrowski UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality Molecules wine <i>Saccharomyces cerevisiae</i> photocatalysis food preservation polyphenols bioprocess engineering |
| title | UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality |
| title_full | UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality |
| title_fullStr | UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality |
| title_full_unstemmed | UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality |
| title_short | UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality |
| title_sort | uv c and nanomaterial based approaches for sulfite free wine preservation effects on polyphenol profile and microbiological quality |
| topic | wine <i>Saccharomyces cerevisiae</i> photocatalysis food preservation polyphenols bioprocess engineering |
| url | https://www.mdpi.com/1420-3049/30/2/221 |
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