Work

X-ray irradiation pretreatment improves the chemical composition and sensory profile of Pinot Noir juice and wine

Year: 2025

Type: article

Abstract: • X-ray pretreatment of Pinot Noir significantly enhanced phenolic extraction in wine. • X-ray at doses ≥1 kGy improved the color of Pinot Noir juice. • High-dose X-ray altered the sensory profile of Pinot Noir wine. • The 3 kGy X-ray treatment significantly improved the wine's color and aroma profile. • Quantitative description analysis and e-tongue results confirmed X-ray effects on taste profile. Sustainable processing techniques for improving wine quality are increasingly attractive to the wine production industry. This study investigated the effects of different doses of X-ray irradiation (XRI) of Pinot Noir on juice color, volatile compounds, and the chemical and sensory profile of wine. Experiments were conducted applying XRI at doses of 0, 0.5, 1.0, 2.0, 3.0, and 5.0 kGy to Pinot Noir. Furthermore, a combination of quantitative description analysis (QDA) and electronic tongue was employed to assess the taste profile of wines. The results showed that XRI significantly enhanced the extraction of total phenolics in wine, with the highest increase of 38.11% observed at 2 kGy. XRI at doses ≥1 kGy improved the juice color, but only the 3 kGy treatment significantly enhanced the wine color. The volatile compounds of juice and wine changed significantly after XRI, with a notable increase in ethyl acetate, ethyl octanoate, and ethyl salicylate at 3 kGy. Except for the 5 kGy treatment, all XRI doses enhanced black fruit and green fruit aromas while reducing vegetation in the wine. The QDA results generally aligned with the electronic tongue, indicating that high-dose (5 kGy) XRI notably altered the sensory profile of wines. However, the effects on astringency, astringent aftertaste, and bitter aftertaste were minimal. Overall, XRI pretreatment at 3 kGy improved the color and volatile compound profile of the wine, providing valuable insights for using XRI technology to enhance wine quality in winemaking.

Source: Future Foods

DOI: 10.1016/j.fufo.2025.100791