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Microbiology and Biotechnology Letters

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Food, Environment, and Other Topics in Biotechnology

Microbiol. Biotechnol. Lett. 2015; 43(4): 350-356

https://doi.org/10.4014/mbl.1508.08002

Received: August 5, 2015; Accepted: October 22, 2015

LED irradiation이 Muscat bailey A 와인의 발효 및 페놀성 화합물의 변화에 미치는 영향

Changes in Fermentation Properties and Phenolic Contents of Muscat Bailey A Wine by LED Irradiation Treatment

Sang Wook Kim 1 and Gi Dong Han 1*

Department of Food Science and Food Service Industry, Yeungnam University, Gyeongsan 712-749, Republic of Korea

Abstract

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There have been several studies on role of hormesis with light stimulation, however, the influence of light on fermentation is still poorly understood. In this study the relationship between LED (light emitting diode) hormesis and ethanol fermentation for Muscat bailey A wine was investigated. Two LEDs, one blue (453 ± 4 nm) and one green (522 ± 3 nm), were used. Both LED groups showed an inhibited production of lactic acid. The blue LED stimulated the growth of the yeast in early stage of the fermentation. Polyphenolic compounds and their antioxidant abilities were significantly increased by the green LED. These results demonstrate that LED irradiation must bring about hormesis and affect the growth rate of yeast in the early stage of the fermentation, and the contents of phytochemicals during fermentation. These findings indicate the possible application of LED hormesis for the wine fermentation. Further studies are needed to understand how LED irradiation induces hormesis effects during the fermentation process.

Keywords: wine, LED, fermentation, hormesis, antioxidant

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