Microbial Decontamination by Pulsed Electric Fields (PEF) in Winemaking

Abstract

Pulsed Electric Fields (PEF) is a non-thermal technique that causes electroporation of cell membranes by applying very short pulses (μs) of a high-intensity electric field (kV/cm). Irreversible electroporation leads to the formation of permanent conductive channels in the cytoplasmic membrane of cells, resulting in the loss of cell viability. This effect is achieved with low energy requirements and minimal deterioration of quality. This chapter reviews the studies hitherto conducted to evaluate the potential of PEF as a technology for microbial decontamination in the winemaking process for reducing or replacing the use of SO2, for guaranteeing reproducible fermentations or for wine stabilization.

Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines

“…Among these technologies, PEF is one of the most appropriate for beverages' preservation, as it can be set in continuous operation for industrial-scale production [5,11]. PEF can be used at various stages of vinification for must or wine decontamination through the electroporation of wine spoilage microorganisms, thus reducing SO 2 additions [12,13] (Figure 1). the most appropriate for beverages' preservation, as it can be set in continuous operation for industrial-scale production [5,11].…”

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

“…Previous studies performed on wine have demonstrated the inactivating capability of PEF against the most common wineassociated microbiota (yeast and bacteria), either in a batch (Puértolas et al, 2009) or in a continuous process (González-Arenzana et al, 2015;2019). Although several studies have been previously conducted on the subject of microbial inactivation in wine by PEF, there is still a lack of fundamental, systematic studies of microbial resistance to PEF that define appropriate PEF process parameters for microbial decontamination in wineries (Delso et al, 2022). Furthermore, most of these studies did not report the SO 2 concentration in wines on which PEF inactivation experiments were performed, although this concentration could have potentially exerted a certain impact on the final lethal outcome.…”