The effect of UV-C irradiation on grape juice turbidity, sensoric properties and microbial count

The effect of UV-C irradiation on grape juice turbidity, sensoric properties and microbial count

In this work, we investigated the effect of UV-C radiation (254 nm) on turbidity, microbial count and sensoric properties of the grape juices treated or not treated with sulphur dioxide. The UV-C radiation is considered to be germicidal against microorganisms. This technology is routinely used to tr...

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Bibliographic Details
Main Authors: Peter Czako, Peter Zajác, Jozef Čapla, Vladimír Vietoris, Lenka Maršálková, Jozef Čurlej, Ľubomír Belej, Jozef Golian, Lucia Benešová, Patrícia Martišová
Format: Article
Language:English
Published: HACCP Consulting 2018-02-01
Series:Potravinarstvo
Subjects:
grape wine
UV-C
irradiation
treatment
grape juic turbidity
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/856

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