Intensification of the sherry-making process by gamma rays

The effect of gamma irradiation of sherry wine material for intensification of the oxidative reactions in sherry-making process has been studied. The research has been done under laboratory conditions using the comparative method. The irradiation treatment was carried out at a installation 'Gamma 1300' of the Centre for Development and Application of Ionizing Radiation at doses of 1000, 2000 and 4000 Gy. Unirradiated samples as a control variant were analyzed also. The content of alcohol, organic acids (as acetic acid), esters (as ethyl-acetate), aldehydes (as acetaldehyde), acetals and the ratio aldehydes/acetals has been determined of the control and irradiated sherry distillates. The acetals content of the irradiated material was five times as high as that of the control samples. This parameter and the ratio aldehydes/acetals are the most typical for sherry wines. The organoleptic assessment has been done by degustation. The results obtained show that gamma irradiation of sherry wine materials within the range of 2000-4000 Gy contribute to the intensification of the oxidative reactions which accelerate the process of sherrization with formation of the specific taste and aroma