Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines

Food Chem. 2021 Feb 15;338:128003. doi: 10.1016/j.foodchem.2020.128003. Epub 2020 Sep 9.


UV-C treatment is a commonly known technique to inactivate microorganisms. The objective of this work was to investigate the impact of UV-C treatment of grape must on the sensory characteristics of the resulting wine and on the profile of volatile compounds of grape must and wine. Different UV-C doses were applied to Riesling must and compared with thermal pasteurization. The sensory off-flavor "ATA" and a content of 0.5 µg/L 2-aminoacetophenone were determined in the grape must and in the resulting wine after UV-C treatment with a high dose of 21 kJ/L. Sensory off-flavors did neither occur after thermal pasteurization nor after UV-C treatment with a dose of 2 kJ/L, which is sufficient for the inactivation of microorganisms. Minor changes in the volatiles' profiles of grape must and wine, involving e.g. terpenes and C13-norisoprenoids, occurred in musts treated with thermal pasteurization as well as with a UV-C dose of 2 kJ/L.

Keywords: 2-Aminoacetophenone; Atypical aging; Comprehensive two-dimensional gas chromatography; Grape must; Rate-all-that-apply; UV-C; Wine; β-Damascenone.

MeSH terms

  • Acetophenones / analysis
  • Acyclic Monoterpenes / analysis
  • Acyclic Monoterpenes / chemistry
  • Gas Chromatography-Mass Spectrometry
  • Humans
  • Norisoprenoids / analysis
  • Odorants / analysis
  • Pasteurization*
  • Solid Phase Microextraction / methods
  • Taste
  • Terpenes / analysis
  • Ultraviolet Rays
  • Vitis*
  • Volatile Organic Compounds / analysis*
  • Volatile Organic Compounds / chemistry
  • Wine* / analysis


  • Acetophenones
  • Acyclic Monoterpenes
  • Norisoprenoids
  • Terpenes
  • Volatile Organic Compounds
  • 2-aminoacetophenone
  • linalool