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Food Chem

Title:		Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines
Author(s):		Golombek P; Wacker M; Buck N; Durner D;
Address:		"Institute for Viticulture and Enology, Dienstleistungszentrum Landlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt an der Weinstrasse, Germany. Institute for Viticulture and Enology, Dienstleistungszentrum Landlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt an der Weinstrasse, Germany; Weincampus Neustadt/Hochschule Kaiserslautern, Breitenweg 71, 67435 Neustadt an der Weinstrasse, Germany. Electronic address: dominik.durner@dlr.rlp.de"
Journal Title:		Food Chem
Year:		2021
Volume:		20200909
Issue:
Page Number:		128003 -
DOI:		10.1016/j.foodchem.2020.128003
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"UV-C treatment is a commonly known technique to inactivate microorganisms. The objective of this work was to investigate the impact of UV-C treatment of grape must on the sensory characteristics of the resulting wine and on the profile of volatile compounds of grape must and wine. Different UV-C doses were applied to Riesling must and compared with thermal pasteurization. The sensory off-flavor 'ATA' and a content of 0.5 microg/L 2-aminoacetophenone were determined in the grape must and in the resulting wine after UV-C treatment with a high dose of 21 kJ/L. Sensory off-flavors did neither occur after thermal pasteurization nor after UV-C treatment with a dose of 2 kJ/L, which is sufficient for the inactivation of microorganisms. Minor changes in the volatiles' profiles of grape must and wine, involving e.g. terpenes and C13-norisoprenoids, occurred in musts treated with thermal pasteurization as well as with a UV-C dose of 2 kJ/L"
Keywords:		Acetophenones/analysis Acyclic Monoterpenes/analysis/chemistry Gas Chromatography-Mass Spectrometry Humans Norisoprenoids/analysis Odorants/analysis *Pasteurization Solid Phase Microextraction/methods Taste Terpenes/analysis Ultraviolet Rays *Vitis Volati;
Notes:		"MedlineGolombek, Patricia Wacker, Michael Buck, Nina Durner, Dominik eng England 2020/09/16 Food Chem. 2021 Feb 15; 338:128003. doi: 10.1016/j.foodchem.2020.128003. Epub 2020 Sep 9"