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Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorHARROUARD, Jules
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPILARD, Etienne
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIOT-SERTIER, Cécile
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPOUGET, Lena
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARULLO, Philippe
dc.contributor.authorFERRARI, Giovanna
dc.contributor.authorPATARO, Gianpiero
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Rémy
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
dc.date.accessioned2024-04-11T13:17:18Z
dc.date.available2024-04-11T13:17:18Z
dc.date.issued2023-02
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/197565
dc.description.abstractEnIn oenology, there is a growing demand by consumers for wines produced with less inputs (such as sulphite, frequently used for microbial control). Emerging control methods for managing microorganisms in wine are widely studied. In this study, the efficiency of pulsed light (PL) treatment was investigated. A drop-platted system was used to evaluate the impact of three PL operational parameters: the fluence per flash, the total fluence and the flash frequency. Fluence per flash appeared to be a key parameter prior to total fluence, thus demonstrating the importance of the effect of peak voltage during PL treatments. The efficiency of PL treatment was assessed on 198 strains distributed amongst fourteen yeast species related to wine environment, and an important variability in PL response was observed. Brettanomyces bruxellensis strains were strongly sensitive to PL, with intraspecific variation. PL was then applied to red wines inoculated with 9 strains of B. bruxellensis, Saccharomyces cerevisiae and Lachancea thermotolerans. Results confirmed interspecific response variability and a higher sensitivity of B. bruxellensis species to PL. Wine treatments with a total fluence of 22.8 J cm−2 resulted in more than 6 log reduction for different B. bruxellensis strains. These results highlight the potential of PL for wine microbial stabilization. © 2022 Elsevier Ltd
dc.language.isoENen_US
dc.subject.enred wine
dc.subject.enyeast
dc.subject.enBrettanomyces bruxellensis
dc.subject.enmicrobial stabilization
dc.subject.enPulsed light
dc.subject.enspoiler
dc.title.enEvaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.fm.2022.104121en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Microbiologyen_US
bordeaux.page104121en_US
bordeaux.volume109en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Microbiology&rft.date=2023-02&rft.volume=109&rft.spage=104121&rft.epage=104121&rft.au=HARROUARD,%20Jules&PILARD,%20Etienne&MIOT-SERTIER,%20C%C3%A9cile&POUGET,%20Lena&MARULLO,%20Philippe&rft.genre=article


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