Transfer of Cesium and Potassium from Grapes to Wine

被引：4

作者：

Goto-Yamamoto, Nami ^{[1
]}

Koyama, Kazuya ^{[1
]}

Tsukamoto, Kaori ^{[1
]}

Kamigakiuchi, Hiroshi ^{[1
]}

Sumihiro, Masanori ^{[1
]}

Okuda, Masaki ^{[1
]}

Hashiguchi, Tomokazu ^{[1
]}

Matsumaru, Katsumi ^{[1
]}

Sekizawa, Haruhito ^{[2
]}

Shimoi, Hitoshi ^{[1
]}

机构：

[1] Natl Res Inst Brewing, Hiroshima 7390046, Japan

[2] Fukushima Agr Technol Ctr, Koriyama, Fukushima 9630531, Japan

来源：

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2014年 / 65卷 / 01期

关键词：

radiocesium; radionuclide; cesium; food-processing transfer parameters; RADIOACTIVE CESIUM; RICE; STRONTIUM; CS-134; SAKE; SOIL;

D O I：

10.5344/ajev.2013.13079

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 ros 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.

引用

页码：143 / 147

页数：5

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