PT - JOURNAL ARTICLE AU - Nami Goto-Yamamoto AU - Kazuya Koyama AU - Kaori Tsukamoto AU - Hiroshi Kamigakiuchi AU - Masanori Sumihiro AU - Masaki Okuda AU - Tomokazu Hashiguchi AU - Katsumi Matsumaru AU - Haruhito Sekizawa AU - Hitoshi Shimoi TI - Transfer of Cesium and Potassium from Grapes to Wine AID - 10.5344/ajev.2013.13079 DP - 2013 Dec 10 TA - American Journal of Enology and Viticulture PG - ajev.2013.13079 4099 - http://www.ajevonline.org/content/early/2013/12/04/ajev.2013.13079.short 4100 - http://www.ajevonline.org/content/early/2013/12/04/ajev.2013.13079.full AB - 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.