Delso Carlota, Berzosa Alejandro, Sanz Jorge, Álvarez Ignacio, Raso Javier
Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain.
Foods. 2023 Jan 6;12(2):278. doi: 10.3390/foods12020278.
New techniques are required to replace the use of sulfur dioxide (SO) 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 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 cycles of and could be eradicated by PEF and sublethal damages and a synergetic effect with SO 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 cells were viable in PEF-treated wine added with 20 ppm of SO 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.
由于二氧化硫（SO）或酿酒厂中的除菌过滤方法存在缺点，因此需要新技术来取代它们的使用。脉冲电场（PEF）是一种能够在低温下以连续流动的方式使微生物失活且对食品特性无不利影响的技术。在本研究中，分别对PEF技术在酒精发酵和苹果酸乳酸发酵后对红葡萄酒进行微生物去污的效果进行了评估。在四个月的时间里，对PEF与SO联合使用的微生物稳定性和理化参数进行了评估。此外，还将PEF对红葡萄酒感官特性的影响与除菌过滤方法进行了比较。结果表明，PEF分别可以消除高达4.0个对数循环的[具体微生物]和[具体微生物]，并且还分别观察到了亚致死损伤以及与SO的协同作用。四个月后，酒精发酵后经PEF处理的葡萄酒中没有存活的酵母；苹果酸乳酸发酵后，在添加了20 ppm SO的经PEF处理的葡萄酒中，每毫升活的[具体微生物]细胞少于100 CFU。在储存期后，无论是在葡萄酒酿造参数方面还是在经PEF处理的葡萄酒的感官参数方面，均未发现有害品质。
