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Polish Journal of Chemical Technology

The Journal of West Pomeranian University of Technology, Szczecin

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1899-4741
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Volume 19, Issue 2 (Jun 2017)

Issues

Preliminary study on the influence of UV-C irradiation on microorganism viability and polyphenol compounds content during winemaking of ‘Regent’ red grape cultivar

Kamila Mijowska
  • Corresponding author
  • West Pomeranian University of Technology, Szczecin, Department of Horticulture, Faculty of Environmental Management and Agriculture, Juliusza Słowackiego 17, 71-434 Szczecin, Poland
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/ Krzysztof Cendrowski
  • Corresponding author
  • West Pomeranian University of Technology, Szczecin, Nanomaterials Physicochemistry Department, Faculty of Chemical Technology and Engineering, Piastów 45, 70-311 Szczecin, Poland
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/ Bartłomiej Grygorcewicz
  • West Pomeranian University of Technology, Szczecin, Department of Immunology, Microbiology and Physiological Chemistry, Faculty of Biotechnology and Animal Husbandry, Piastów 45, 70-311 Szczecin, Poland
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/ Jan Oszmiański
  • Wrocław University of Environmental and Life Sciences, Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Chełmońskiego 37, 51-630 Wrocław, Poland
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/ Paweł Nawrotek
  • West Pomeranian University of Technology, Szczecin, Department of Immunology, Microbiology and Physiological Chemistry, Faculty of Biotechnology and Animal Husbandry, Piastów 45, 70-311 Szczecin, Poland
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/ Ireneusz Ochmian
  • West Pomeranian University of Technology, Szczecin, Department of Horticulture, Faculty of Environmental Management and Agriculture, Juliusza Słowackiego 17, 71-434 Szczecin, Poland
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/ Beata Zielińska
  • West Pomeranian University of Technology, Szczecin, Nanomaterials Physicochemistry Department, Faculty of Chemical Technology and Engineering, Piastów 45, 70-311 Szczecin, Poland
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Published Online: 2017-07-08 | DOI: https://doi.org/10.1515/pjct-2017-0039

Abstract

In this study, UV-C light was tested as an alternative method to inactivate microorganisms in the must of ‘Regent’ red grape cultivar. The control sample containing the microorganism diluted in a physiological NaCl solution was prepared to take into consideration different conditions of liquids, such as turbidity and colour. Additionally, the changes in the composition of polyphenol compounds in the ‘Regent’ must after UV-C exposure were evaluated. The viability of yeasts (Saccharomyces cerevisiae) and bacteria (Oenococcus oeni) significantly decreased with time; however, the highest decline was noted after the first hour of exposure. The polyphenol compound content was significantly lower after UV-C treatment and this was mainly the result of anthocyanin decomposition. The total content of flavan-3-ols and hydroxycinnamic acids and derivatives increased after irradiation.

Keywords: UV-C; Oenococcus oeni; Saccharomyces cerevisiae; polyphenol compounds; UPLC-PDA/MS

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About the article

Published Online: 2017-07-08

Published in Print: 2017-06-01


Citation Information: Polish Journal of Chemical Technology, ISSN (Online) 1899-4741, DOI: https://doi.org/10.1515/pjct-2017-0039.

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© 2017 Kamila Mijowska et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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