Loading...
Efficacy of ultraviolet radiation as an alternative to inactive technology to inactivate micro organisms in grape juice and wines
Author(s)
Fredericks, Ilse Nadia
Date Issued
2010
Type
Thesis
Publisher
Cape Peninsula University of Technology
Abstract
Sulphiting is considered as the most reliable and understood preservation technique
in the wine industry. Since sulphur dioxide (S02) has been associated with possible
health risks, legislation as well as consumers, are becoming more reluctant about the
general use of S02 in wine production. In order to avoid economic losses due to
spoilage, the wine industry is seeking feasible techniques to possibly reduce the
levels of S02 in wine. The purpose of this study was, therefore to determine the
efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to
inactivate microorganisms in white and red grape juices and wines.
in the wine industry. Since sulphur dioxide (S02) has been associated with possible
health risks, legislation as well as consumers, are becoming more reluctant about the
general use of S02 in wine production. In order to avoid economic losses due to
spoilage, the wine industry is seeking feasible techniques to possibly reduce the
levels of S02 in wine. The purpose of this study was, therefore to determine the
efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to
inactivate microorganisms in white and red grape juices and wines.
Additional information
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2010.
File(s)![Thumbnail Image]()
Loading...
Name
208201386_Fredericks_IN_Mtech_Food_Tech_Appsc_2010_20116773.pdf
Description
Thesis
Size
35 MB
Format
Adobe PDF
Checksum
(MD5):d665a7e5715e1162bef33671cac6c2e2