Feng Yuanxin, Yang Tao, Zhang Yongniu, Zhang Ailin, Gai Lili, Niu Debao
College of Light Industry and Food Engineering, Guangxi University, Nanning, China.
School of Pharmacy, Hainan Medical University, Haikou, China.
Front Nutr. 2022 Nov 2;9:1048632. doi: 10.3389/fnut.2022.1048632. eCollection 2022.
Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed.
发酵酒是指由原料（水果或谷物）通过微生物发酵（酵母和细菌）直接产生的具有复杂风味物质的酒精饮料。其生产步骤通常包括糖化、发酵、过滤、杀菌、陈酿等，是一个复杂且耗时的过程。脉冲电场（PEF）是一种很有前景的非热食品加工技术。在过去几年里，研究人员在PEF在发酵酒行业的潜在应用方面取得了巨大进展。本文的目的是系统回顾PEF技术应用于发酵酒酿造和陈酿过程的成果。关于PEF在发酵酒中应用的研究表明，PEF处理具有以下优点：（1）缩短酿造原料的浸渍时间；（2）促进主要功能成分的提取；（3）增强发酵酒的色泽；（4）使腐败微生物失活；（5）加速香气物质的形成。这些主要与PEF诱导生物膜的电穿孔、分子结构的变化以及化学反应的发生有关。此外，还讨论了发酵酒PEF处理的关键点，并提出了一些负面影响和研究方向。
