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Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality

González-Arenzana, Lucía, Portu, Javier, López, Noelia, Santamaría, Pilar, Gutiérrez, Ana Rosa, López, Rosa, López-Alfaro, Isabel
Innovative food science & emerging technologies 2019 v.51 pp. 57-63
acidity, color, lactic acid, lactic acid bacteria, malolactic fermentation, pulsed electric fields, sensory properties, sulfur dioxide, wine industry, winemaking, wines
During wine stabilization, control of the microbial population is required in order to ensure a quality wine. Pulsed Electric Field (PEF) was applied to commercial wines in a continuous flow to reduce the amount of SO2 added after the end of malolactic fermentation to manage microbial populations. Samples of wine from three commercial wineries of the Rioja Qualified Designation of Origin were treated with 30 mg/L SO2, with 15 mg/L SO2 and PEF, and only with PEF. The inactivation of the microbiota with the PEF treatment was greater than the inactivation achieved with SO2 four days after treatment. Six months later, the lactic acid bacteria population was still viable in some of the wines. Regarding the physicochemical characterization of the wines, the PEF treatment was positive for quality because the wines had greater color intensity and lower volatile acidity. Moreover, organoleptic analysis indicated different scoring depending mainly on the characteristics of the original wine. Despite these positive results, further studies are advisable to optimize the control of lactic acid bacteria.The application of PEF during wine stabilization after MLF can be a viable alternative for the oenological industry to reduce the SO2 dosage used in winemaking.