Pulsed electric fields inactivation of wine spoilage yeast and bacteria

Moderate and high intensity pulsed electric fields : Effect on microbial inactivation, shelf life and quality of fruit juices

“…3.4, the electric field strength dependent model-parameter N 0 * and initial concentration of yeast present in the fruit smoothie (N 0 ) illustrate the reduction of number of yeast cells after PEF treatment, showing more inactivation of yeast cells at a higher electric field strength compared to lower electric field strength. This result is in accordance with other studies on the effect of electric field strength on inactivation kinetics of yeasts described in the literature (Hülsheger, Potel & Niemann, 1983;Marsellés-Fontanet et al, 2009;Puértolas et al, 2009). A linear regression model was proposed to show the relation between electric field strength and the degree of inactivation, being N 0 * = −0.05 • E + 1.8 (R 2 = 0.96) (valid for E ranging from 13.5 to 24.0 kV/cm), and this model was fitted to the data via linear regression.…”

“…The E c varies for different micro-organisms, but in general microbial inactivation requires electric field strengths above 5 kV/cm (Raso, Condón & Álvarez, 2014). Substantial research has been performed on the effect of electric field strength on the inactivation kinetics of spoilage (Marsellés-Fontanet et al, 2009;Puértolas et al, 2009) and pathogenic microorganisms (Evrendilek, Zhang & Richter, 1999;Gurtler et al, 2010;Huang et al, 2014) in fruit products or on the outgrowth of spoilage micro-organisms studied for one electric field strength during shelf life (Evrendilek et al, 2000;Qiu et al, 1998;Walkling-Ribeiro et al, 2010). However, studies on the effect of electric field strength on the inactivation and outgrowth of the residual population not targeted by PEF during shelf life are missing.…”

Non-Saccharomyces Killer Toxins: Possible Biocontrol Agents Against Brettanomyces in Wine?

“…The use of pulsed electric fields (PEF) reduced the population of D. bruxellensis and D. anomala in must and wine (Puértolas et al, 2009), and the same was observed against D. bruxellensis in wine using a low electric current (LEC) (Lustrato et al, 2010). However, the effect of PEF on the sensorial properties of wine and the evaluation of the ability of this technology in wineries still needs to be researched further (Marsellés-Fontanet et al, 2009).…”

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

“…The control of spoilage microorganisms like the yeasts of genus Dekkera/Brettanomyce/Candida and the lactic acid bacteria of genus Lactobacillus in must, wine and wine contact surfaces is of vital importance for winemakers [9,14]. Thermal treatments, addition of preservatives like sulferdioxide (SO 2 ), ascorbic acid, sorbic acid and dimetyhl dicarbonate and microfiltration are the most common techniques tried to control or prevent microbial growth [15,16].…”

“…As a result the inactivation of total yeasts and nonSaccharomyces yeasts was achieved with the influence of PEF (from 4 kV*cm −1 to 20 kV*cm −1 ; from 0,25 ms to 6 ms) and HVED (40 kV/cm; 1 ms or 4 ms). They reported [14].…”