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

González‐Arenzana, Lucía; Portu, Javier; López, Rosa; López, Noelia; Santamaría, Pilar; Garde‐Cerdán, Teresa; López‐Alfaro, Isabel

doi:10.1016/j.ifset.2015.03.009

Cited by 42 publications

(31 citation statements)

References 38 publications

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“…In their extensive study, considering 26 species of wine‐related yeasts and bacteria (AAB and LAB), the authors showed a different PEF resistance among diverse microbial species, compared to that found in model studies, which underlined the importance to validate the process in actual winemaking conditions (González‐Arenzana et al., ). For this reason, validation in real wine environment, including resistant bacteria and yeasts, such as Pediococcus pentosaceus , Oenococcus oeni , Acetobacter aceti , and Saccharomyces cerevisiae , should be performed in order to determine the optimal process parameters, since the process validation on only a few species using laboratory‐scale equipment can lead to an overestimation of the effectiveness of the process conditions (González‐Arenzana et al., ). A synergistic effect between PEF treatment and natural antimicrobials, such as bacteriocins and enzymes, was found in the inactivation of spoilage and pathogenic microrganisms in beer, cider, and fruit juices, and could be exploited also in wine (Galvagno, Gil, Iannone, & Cerruti, ; Liang, Cheng, & Mittal, ; Mosqueda‐Melgar, Raybaudi‐Massilia, & Martin‐Belloso, ).…”

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 97%

“…PEF treatment was found to be a suitable alternative to SO 2 addition to stop fermentation in the production of sweet white wine, also minimizing browning (Delsart et al., ). The efficacy of PEF treatment for the microbiological stabilization of musts and wine was demonstrated at laboratory‐scale; however, a recent study at industrial‐scale has enlightened an aspect that should be addressed (González‐Arenzana et al., ). In their extensive study, considering 26 species of wine‐related yeasts and bacteria (AAB and LAB), the authors showed a different PEF resistance among diverse microbial species, compared to that found in model studies, which underlined the importance to validate the process in actual winemaking conditions (González‐Arenzana et al., ).…”

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 99%

“…The efficacy of PEF treatment for the microbiological stabilization of musts and wine was demonstrated at laboratory‐scale; however, a recent study at industrial‐scale has enlightened an aspect that should be addressed (González‐Arenzana et al., ). In their extensive study, considering 26 species of wine‐related yeasts and bacteria (AAB and LAB), the authors showed a different PEF resistance among diverse microbial species, compared to that found in model studies, which underlined the importance to validate the process in actual winemaking conditions (González‐Arenzana et al., ). For this reason, validation in real wine environment, including resistant bacteria and yeasts, such as Pediococcus pentosaceus , Oenococcus oeni , Acetobacter aceti , and Saccharomyces cerevisiae , should be performed in order to determine the optimal process parameters, since the process validation on only a few species using laboratory‐scale equipment can lead to an overestimation of the effectiveness of the process conditions (González‐Arenzana et al., ).…”

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 99%

“…The PEF technology was also studied for other applications in the winemaking industry, such as the accelerated extraction of phenolic compounds (anthocyanins and tannins) from grape skin (El Darra et al., ; López‐Giral et al., ), the stabilization of red wine color during oak aging (Puértolas, Saldaña, Alvarez, & Raso, ), the accelerated evolution of organic acids during bottle‐aging (Wang, Su, Zhang, & Yang, ), the decrease in residual fungicides in dry white wine (Delsart et al., ), the accelerated evolution of phenolic compounds in young red wines, and mimicking natural aging (Chen, Zhang, & Luo, ). The PEF treatments determine an increase in temperature proportional to the applied energy; therefore, pauses during the discontinuous process (Delsart et al., ) or cooling after continuous flow treatment (González‐Arenzana et al., ) are necessary in order to protect the thermosensitive molecules of wine. Also the release of metals as Fe, Cr, Zn, and Mn from the electrodes in contact with wine should be considered and investigated (Yang et al., ), as even trace quantities of them are sufficient to catalyze chemical oxidation (Waterhouse & Laurie, ).…”

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 99%

See 3 more Smart Citations

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Lisanti¹,

Blaiotta²,

Nioi

et al. 2019

Comp Rev Food Sci Food Safe

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The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2. This review article gives a comprehensive overview of the current state‐of‐the‐art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low‐sulfite winemaking, rather than being seen as its substitutes.

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Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 97%

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 99%

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 99%

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 99%

See 2 more Smart Citations

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Lisanti¹,

Blaiotta²,

Nioi

et al. 2019

Comp Rev Food Sci Food Safe

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“…The efficiency of PEF treatment is reported to be relevant to the temperature since microbial sensitivity rises with temperature [19]. The size, shape, morphological and biochemical features of the cells are incharge of cell resistance to PEF conditions.…”

Section: ) D Bruxellensis (-· -·)S Bayanus (-mentioning

confidence: 99%

Pulsed electric fields (PEF) applications on wine production: A review

Öztürk

Anlı

2017

BIO Web Conf.

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Abstract. Novel techniques have been searched in the last decades as a result of increasing demand for high quality food products. Non-thermal processing technologies, such as pulsed electric fields (PEF) have been improved to achieve inhibition of deleterious effects on quality-related compounds. The working principle of PEF is based on the application of pulses of high voltage (typically above 20 kV/cm up to 70 kV/cm) to liquid foods placed between two electrodes. Pulsed electric fields technique has also been studied in winemaking process. Certain positive influences of PEF on vinification have been reported as elimination of pathogenic microorganisms, reduction of maceration time, increase in phenolic compounds extraction , acceleration of wine aging and inactivation of oxidative enzymes. The aim of this review is to summarize the potential applications of PEF in winemaking and to express its effects on quality of wine.

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