Inactivation of wine-associated microbiota by continuous pulsed electric field treatments

Four different treatments of pulsed electric field (PEF) technology were tested in a continuous-flow system for inactivating 25 species of yeast, lactic acid bacteria and acetic acid bacteria associated with wines. Overall, the reached inactivation varied from 0.64 to 4.94logunits. Curiously, it was...

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2015-05, Vol.29, p.187-192
Main Authors: González-Arenzana, Lucía, Portu, Javier, López, Rosa, López, Noelia, Santamaría, Pilar, Garde-Cerdán, Teresa, López-Alfaro, Isabel
Format: Article
Language:English
Subjects:
Continuous-flow
Inactivation
Microorganisms
PEF
Wine
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Summary:Four different treatments of pulsed electric field (PEF) technology were tested in a continuous-flow system for inactivating 25 species of yeast, lactic acid bacteria and acetic acid bacteria associated with wines. Overall, the reached inactivation varied from 0.64 to 4.94logunits. Curiously, it was determined that the application of higher specific energy did not provide significant declination of yeast population, although significantly different inactivations were determined for bacteria. The inactivation of bacteria highly depended on each species and results corroborated different sensitivity of two Oenococcus oeni strains what could be related with their genetic characteristics. •PEF was tested in continuous-flow over 25 yeast, LAB and AAB species from wine.•Four treatments were applied, varying the inactivation from 0.64 to 4.94logunits.•High specific energy did not conduct significant high inactivation in yeasts.•Significantly different inactivations were found in bacteria, especially in AAB.•Oenococcus oeni strains had different sensitivity to PEF treatments.
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2015.03.009