Merlot and Traminer (Vitis vinifera L.) grapes were subjected to gamma irradiation at the panoramic ⁶⁰Co source at four doses (670, 1300, 2000, 2700 Gy) and wines were produced from the irradiated grapes. HPLC analysis of musts have shown a negative impact of irradiation on the amino acids content. However, Merlot wines produced from irradiated grapes demonstrated better extraction of the coloring matter. The concentrations of anthocyanins increased with the increasing absorbed irradiation dose, while flavonols and flavanols were not affected by irradiation. Irradiation with doses up to 2000 Gy increased concentrations of fruity-floral aroma compounds, especially monoterpens and C13 norisoprenoids in wines, while a maximal dose of 2700 Gy expressed more the toasty and caramel notes due to higher concentrations of furfural and furfuryl alcohols. Results obtained suggest that ionizing irradiation might be a suitable method for grape treatment since better chemical properties in wine could be achieved.

梅洛和特拉米纳（Vitis vinifera L.）葡萄在全景^60度受到了伽马辐照四种剂量（670、1300、2000、2700 Gy）的钴源和辐照过的葡萄酿制出葡萄酒。必需品的HPLC分析表明，辐照对氨基酸含量有负面影响。但是，用辐照过的葡萄生产的梅洛葡萄酒表现出更好的色素提取效果。花青素的浓度随吸收的辐射剂量的增加而增加，而黄酮醇和黄烷醇不受辐射影响。剂量高达2000 Gy的辐照会增加葡萄酒中水果-花卉香气化合物的浓度，尤其是单萜和C13去甲肾上腺类固醇，而最大剂量2700 Gy则由于较高的糠醛和糠醇浓度而表现出更多的烘烤和焦糖香气。