RT Journal Article
SR Electronic
T1 Transfer of Cesium and Potassium from Grapes to Wine
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 143
OP 147
DO 10.5344/ajev.2013.13079
VO 65
IS 1
A1 Nami Goto-Yamamoto
A1 Kazuya Koyama
A1 Kaori Tsukamoto
A1 Hiroshi Kamigakiuchi
A1 Masanori Sumihiro
A1 Masaki Okuda
A1 Tomokazu Hashiguchi
A1 Katsumi Matsumaru
A1 Haruhito Sekizawa
A1 Hitoshi Shimoi
YR 2014
UL http://www.ajevonline.org/content/65/1/143.abstract
AB 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 rosé 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.