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UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality
Molecules, 30 (2025), 2; 221. https://doi.org/10.3390/molecules30020221
Pachnowska, Kamila; Kochel-Karakulska, Jolanta; Augustyniak, Adrian; Obradović, Valentina; Ochmian, Ireneusz; Lachowicz-Wiśniewska, Sabina; Kapusta, Ireneusz; Maślana, Klaudia; Mijowska, Ewa; Cendrowski, Krzysztof

Citirajte ovaj rad

Pachnowska, K., Kochel Karakulska, J., Augustyniak, A., Obradović, V., Ochmian, I., Lachowicz Wiśniewska, S. ... Cendrowski, K. (2025). UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality. Molecules, 30. (2). doi: 10.3390/molecules30020221

Pachnowska, Kamila, et al. "UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality." Molecules, vol. 30, br. 2, 2025. https://doi.org/10.3390/molecules30020221

Pachnowska, Kamila, Jolanta Kochel Karakulska, Adrian Augustyniak, Valentina Obradović, Ireneusz Ochmian, Sabina Lachowicz Wiśniewska, Ireneusz Kapusta, Klaudia Maślana, Ewa Mijowska i Krzysztof Cendrowski. "UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality." Molecules 30, br. 2 (2025). https://doi.org/10.3390/molecules30020221

Pachnowska, K., et al. (2025) 'UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality', Molecules, 30(2). doi: 10.3390/molecules30020221

Pachnowska K, Kochel Karakulska J, Augustyniak A, Obradović V, Ochmian I, Lachowicz Wiśniewska S, i sur.. UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality. Molecules [Internet]. 08.01.2025. [pristupljeno 22.02.2025.];30(2). doi: 10.3390/molecules30020221

K. Pachnowska, et al., "UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality", Molecules, vol. 30, br. 2, Siječanj 2025. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:277:946845. [Citirano: 22.02.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:277:946845
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Naslov (engleski)UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality
AutorKamila Pachnowska
AutorJolanta Kochel-Karakulska
AutorAdrian Augustyniak
AutorValentina Obradović
AutorIreneusz Ochmian
AutorSabina Lachowicz-Wiśniewska
AutorIreneusz Kapusta
AutorKlaudia Maślana
AutorEwa Mijowska
AutorKrzysztof Cendrowski
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet turizma i ruralnog razvoja u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Sažetak (engleski)
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 TiO2 in UV-C treatment of white and red wines. Material for the study consisted of the synthesized nanocomposite, Saccharomyces cerevisiae 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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaMolecules
Brojčani podacivol. 30, br. 2, 221
e-ISSN1420-3049
DOIhttps://doi.org/10.3390/molecules30020221
URN:NBNurn:nbn:hr:277:946845
Datum objave publikacije2025-01-08
URL dokumentahttps://www.mdpi.com/1420-3049/30/2/221
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2025-01-13 12:07:53