Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial,physicochemical and sensorial quality |
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| Affiliation: | 1. Instituto de Ciencias de la Vid y del Vino, ICVV (Gobierno de La Rioja, Universidad de La Rioja and CSIC), Finca La Grajera, Ctra. Burgos, Km. 6, 26007 Logroño, La Rioja, Spain;2. Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), Ctra. NA 134, km. 53, 31570 San Adrián, Navarra, Spain;1. Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain;2. Universidad Nacional de Cuyo, Facultad de Ciencias Agrarias, Departamento de Ciencias Enológicas y Agroalimentarias, Argentina;1. enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain;2. Dept. Biotecnología-Biología Vegetal, ETSIAAB, Universidad Politécnica de Madrid, Spain;3. Enological Research Department, Institut of Agrifood Research and Technology, Catalan Institute of Vine and wine (IRTA-INCAVI), Plaça Àgora, 2, 08720 Vilafranca del Penedès, Spain;4. Centre d''Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain |
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| Abstract: | 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.Industrial relevanceThe 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. |
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