Transfer of Cesium and Potassium from Grapes to Wine
| Autor: | Kaori Tsukamoto, Hitoshi Shimoi, Masaki Okuda, Hiroshi Kamigakiuchi, Kazuya Koyama, Katsumi Matsumaru, Masanori Sumihiro, Haruhito Sekizawa, Nami Goto-Yamamoto, Tomokazu Hashiguchi |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
inorganic chemicals
Wine Fermentation in winemaking urogenital system Chemistry Potassium digestive oral and skin physiology Extraction (chemistry) Pomace food and beverages chemistry.chemical_element Horticulture fluids and secretions White Wine Botany Maceration (wine) Food science Food Science Winemaking |
| Zdroj: | American Journal of Enology and Viticulture. 65:143-147 |
| ISSN: | 0002-9254 |
| DOI: | 10.5344/ajev.2013.13079 |
| Popis: | The food-processing transfer parameters of radioactive and stable cesium and radioactive potassium were determined from grapes to wine. The concentration of cesium in the pomace was higher than that in juice, as was the case of potassium. During white and rose wine fermentation, cesium concentration did not change significantly and potassium concentration decreased. These results suggest that the absorbance of cesium by yeast is much lower than that of potassium in the winemaking environment. The food-processing retention factors ( Fr , content in wine/content in grape) of radiocesium and stable cesium for red wine were generally higher than those for white wine, reflecting the yields of wine and the extraction of cesium during maceration. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|