UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality

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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Bibliographic Details
Main Authors: Kamila Pachnowska, Jolanta Kochel-Karakulska, Adrian Augustyniak, Valentina Obradović, Ireneusz Ochmian, Sabina Lachowicz-Wiśniewska, Ireneusz Kapusta, Klaudia Maślana, Ewa Mijowska, Krzysztof Cendrowski
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Molecules
Subjects:
wine
<i>Saccharomyces cerevisiae</i>
photocatalysis
food preservation
polyphenols
bioprocess engineering
Online Access:https://www.mdpi.com/1420-3049/30/2/221
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