Ionizing radiation effects in Brazilian grape tree wine

dc.creatorPIRES, J.A.
dc.creatorHARDER, M.N.C.
dc.creatorARTHUR, V.
dc.creatorSILVA, L.C.A.S.
dc.date2019
dc.date2019-12-12T17:29:39Z
dc.date2019-12-12T17:29:39Z
dc.date.accessioned2023-09-28T14:12:47Z
dc.date.available2023-09-28T14:12:47Z
dc.identifier2319-0612
dc.identifierhttp://repositorio.ipen.br/handle/123456789/30440
dc.identifier2A
dc.identifier7
dc.identifier10.15392/bjrs.v7i2A.630
dc.identifierSem Percentil
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9000669
dc.descriptionThe aim of this work was to irradiate brazilian grape tree (Myrciaria cauliflora) wines with gamma radiation (Co60) to investigate the effect of radiation on its components and to create a new product with quality for the superior fermented beverages market. For this wine was produced in an artisan way, but with all the care of hygiene and sanitation. The brazilian grape tree was femented for five days and the wine was then filtered and stored in inert material containers then irradiated at 2.5 and 5 kGy doses. The samples were evaluated in relation to the radiation doses used. Physical and chemical analyzes of pH; total and volatile acidity; alcohol content; anthocyanins; tannins and colorimetry were performed. As a result, in most product analysis, had little effect on irradiation, except for anthocyanins and tannins. For this can be concluded that it is possible to develop a new fermented drink based on brazilian grape tree, according to the standards required by the legislation and that the irradiation at the dose of 5kGy was the sample that shown to have the most effect on the color because it was the one that degraded most molecules of anthocyanins and tannins.
dc.format1-14
dc.relationBrazilian Journal of Radiation Sciences
dc.rightsopenAccess
dc.sourceThe Meeting on Nuclear Applications (ENAN), 13th, 22-27 de outubro, 2017, Belo Horizonte, MG
dc.subjectabsorption spectroscopy
dc.subjectalcohols
dc.subjectbeverages
dc.subjectchemical analysis
dc.subjectcobalt 60
dc.subjectgamma radiation
dc.subjectgrapes
dc.subjectph value
dc.subjectphysical properties
dc.subjectradiation doses
dc.subjectradiation effects
dc.subjecttannic acid
dc.subjecttrees
dc.titleIonizing radiation effects in Brazilian grape tree wine
dc.typeArtigo de peri??dico
dc.coverageN


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