Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on <i>Saccharomyces cerevisiae</i>, <i>Oenococcus oeni</i>, and Oenological Parameters during Storage

Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on <i>Saccharomyces cerevisiae</i>, <i>Oenococcus oeni</i>, and Oenological Parameters during Storage

New techniques are required to replace the use of sulfur dioxide (SO<sub>2</sub>) or of sterilizing filtration in wineries, due to those methods’ drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a continuous flow with n...

Full description

Bibliographic Details
Main Authors: Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez, Javier Raso
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
red wine
pulsed electric fields
microorganisms
inactivation
sulfur dioxide
shelf-life
Online Access:https://www.mdpi.com/2304-8158/12/2/278

Internet

https://www.mdpi.com/2304-8158/12/2/278

Similar Items