Abstract
The food-processing transfer parameters of radioactive and stable cesium, as well as 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 blush wine fermentation, cesium concentration did not change significantly, while potassium concentration decreased. These results suggest that the absorbance of cesium by yeast is much lower than that of potassium in the wine-making environment. Generally, the food-processing retention factor (Fr, content in wine/content in grape) of radiocesium and stable cesium for red wine were higher than those for white wine, reflecting the yields of wine and the extraction of cesium during maceration.
- ©2013 by the American Society for Enology and Viticulture
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