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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/2/278 |
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| author | Carlota Delso Alejandro Berzosa Jorge Sanz Ignacio Álvarez Javier Raso |
| author_facet | Carlota Delso Alejandro Berzosa Jorge Sanz Ignacio Álvarez Javier Raso |
| author_sort | Carlota Delso |
| collection | DOAJ |
| description | 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 no detrimental effect on food properties. In the present study, PEF technology was evaluated for purposes of microbial decontamination of red wines after alcoholic and malolactic fermentation, respectively. PEF combined with SO<sub>2</sub> was evaluated in terms of microbial stability and physicochemical parameters over a period of four months. Furthermore, the effect of PEF on the sensory properties of red wine was compared with the sterilizing filtration method. Results showed that up to 4.0 Log<sub>10</sub> cycles of <i>S. cerevisiae</i> and <i>O. oeni</i> could be eradicated by PEF and sublethal damages and a synergetic effect with SO<sub>2</sub> were also observed, respectively. After 4 months, wine treated by PEF after alcoholic fermentation was free of viable yeasts; and less than 100 CFU/mL of <i>O. oeni</i> cells were viable in PEF-treated wine added with 20 ppm of SO<sub>2</sub> after malolactic fermentation. No detrimental qualities were found, neither in terms of oenological parameters, nor in the sensory parameters of wines subjected to PEF after storage time. |
| first_indexed | 2024-03-09T12:44:37Z |
| format | Article |
| id | doaj.art-1e6063a123d44f2bbe35e2f29609ab36 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:44:37Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1e6063a123d44f2bbe35e2f29609ab362023-11-30T22:14:08ZengMDPI AGFoods2304-81582023-01-0112227810.3390/foods12020278Microbial 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 StorageCarlota Delso0Alejandro Berzosa1Jorge Sanz2Ignacio Álvarez3Javier Raso4Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, SpainFood Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, SpainFood Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, SpainFood Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, SpainFood Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, SpainNew 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 no detrimental effect on food properties. In the present study, PEF technology was evaluated for purposes of microbial decontamination of red wines after alcoholic and malolactic fermentation, respectively. PEF combined with SO<sub>2</sub> was evaluated in terms of microbial stability and physicochemical parameters over a period of four months. Furthermore, the effect of PEF on the sensory properties of red wine was compared with the sterilizing filtration method. Results showed that up to 4.0 Log<sub>10</sub> cycles of <i>S. cerevisiae</i> and <i>O. oeni</i> could be eradicated by PEF and sublethal damages and a synergetic effect with SO<sub>2</sub> were also observed, respectively. After 4 months, wine treated by PEF after alcoholic fermentation was free of viable yeasts; and less than 100 CFU/mL of <i>O. oeni</i> cells were viable in PEF-treated wine added with 20 ppm of SO<sub>2</sub> after malolactic fermentation. No detrimental qualities were found, neither in terms of oenological parameters, nor in the sensory parameters of wines subjected to PEF after storage time.https://www.mdpi.com/2304-8158/12/2/278red winepulsed electric fieldsmicroorganismsinactivationsulfur dioxideshelf-life |
| spellingShingle | Carlota Delso Alejandro Berzosa Jorge Sanz Ignacio Álvarez Javier Raso 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 Foods red wine pulsed electric fields microorganisms inactivation sulfur dioxide shelf-life |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | red wine pulsed electric fields microorganisms inactivation sulfur dioxide shelf-life |
| url | https://www.mdpi.com/2304-8158/12/2/278 |
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