Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2010. / Sulphiting is considered as the most reliable and understood preservation technique
in the wine industry. Since sulphur dioxide (S02) has been associated with possible
health risks, legislation as well as consumers, are becoming more reluctant about the
general use of S02 in wine production. In order to avoid economic losses due to
spoilage, the wine industry is seeking feasible techniques to possibly reduce the
levels of S02 in wine. The purpose of this study was, therefore to determine the
efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to
inactivate microorganisms in white and red grape juices and wines.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:cput/oai:localhost:20.500.11838/2022 |
| Date | January 2010 |
| Creators | Fredericks, Ilse Nadia |
| Contributors | Keyser, M., Du Toit, M., Cape Peninsula University of Technology. Faculty of Applied Sciences. Department of Food Technology. |
| Publisher | Cape Peninsula University of Technology |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
Page generated in 0.002 seconds