Next Article in Journal
Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile
Next Article in Special Issue
An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods
Previous Article in Journal
Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. monocytogenes in Fresh Cheese
Previous Article in Special Issue
Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 10
Issue 7
10.3390/foods10071472
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

by
Cristian Vaquero
1,
Iris Loira
1,
Javier Raso
2,
Ignacio Álvarez
2,
Carlota Delso
2 and
Antonio Morata
1,*
1
enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain
2
Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, c/Miguel Servet, 177, 50013 Zaragoza, Spain
*
Author to whom correspondence should be addressed.
Foods 2021, 10(7), 1472; https://doi.org/10.3390/foods10071472
Submission received: 21 May 2021 / Revised: 18 June 2021 / Accepted: 21 June 2021 / Published: 25 June 2021
(This article belongs to the Collection Innovative Sensory, Chemosensory, and Chemical Techniques in Beverages Quality)
Browse Figures
Review Reports Versions Notes

Abstract

New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied continuously to the must for further colour extraction, and a second treatment only to the must (without skins) after a 24-hour maceration of 17.5 kV/cm intensity, reducing its wild yeast load by up to 2 log CFU/mL, thus comparing the implantation and fermentation of inoculated non-Saccharomyces yeasts. In general, those treated with PEF preserved more total esters and formed more anthocyanins, including vitisin A, due to better implantation of the inoculated yeasts. It should be noted that the yeast Lachancea thermotolerans that had received PEF treatment produced four-fold more lactic acid (3.62 ± 0.84 g/L) than the control of the same yeast, and Hanseniaspora vineae with PEF produced almost three-fold more 2-phenylethyl acetate than the rest. On the other hand, 3-ethoxy-1-propanol was not observed at the end of the fermentation with a Torulaspora delbrueckii (Td) control but in the Td PEF, it was observed (3.17 ± 0.58 mg/L).
Keywords: pulsed electric fields (PEF); colour extraction; vitisin A; Lachancea thermotolerans; lactic acid; Hanseniaspora vineae; 2-phenylethyl acetate; Torulaspora delbrueckii; 3-ethoxy-1-propanol pulsed electric fields (PEF); colour extraction; vitisin A; Lachancea thermotolerans; lactic acid; Hanseniaspora vineae; 2-phenylethyl acetate; Torulaspora delbrueckii; 3-ethoxy-1-propanol

Share and Cite

MDPI and ACS Style

Vaquero, C.; Loira, I.; Raso, J.; Álvarez, I.; Delso, C.; Morata, A. Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines. Foods 2021, 10, 1472. https://doi.org/10.3390/foods10071472

AMA Style

Vaquero C, Loira I, Raso J, Álvarez I, Delso C, Morata A. Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines. Foods. 2021; 10(7):1472. https://doi.org/10.3390/foods10071472

Chicago/Turabian Style

Vaquero, Cristian, Iris Loira, Javier Raso, Ignacio Álvarez, Carlota Delso, and Antonio Morata. 2021. "Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines" Foods 10, no. 7: 1472. https://doi.org/10.3390/foods10071472

APA Style

Vaquero, C., Loira, I., Raso, J., Álvarez, I., Delso, C., & Morata, A. (2021). Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines. Foods, 10(7), 1472. https://doi.org/10.3390/foods10071472

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop