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Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDELSART, Cristèle
dc.contributor.authorGRIMI, Nabil
dc.contributor.authorBOUSSETTA, Nadia
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIOT-SERTIER, Cecile
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Rémy
dc.contributor.authorVOROBIEV, Eugène
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIETTON-PEUCHOT, Martine
dc.date.accessioned2021-02-24T14:31:57Z
dc.date.available2021-02-24T14:31:57Z
dc.date.issued2015-12-08
dc.identifier.issn1364-5072en_US
dc.identifier.urioai:crossref.org:10.1111/jam.12981
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26343
dc.description.abstractEnAims In this study, pulsed‐electric fields (PEF) and high‐voltage electrical discharges (HVED) are proposed as new techniques for the microbial stabilization of red wines before bottling. The efficiency of the treatment was then evaluated. Methods and Results PEF and HVED‐treatments have been applied to wine for the inactivation of Oenococcus oeni CRBO 9304, O. oeni CRBO 0608, Pediococcus parvulus CRBO 2.6 and Brettanomyces bruxellensis CB28. Different treatment times (1, 2, 4, 6, 8 and 10 ms) were used at 20 kV cm−1 for the PEF treatments and at 40 kV for the HVED treatments, which correspond to applied energies from 80 to 800 kJ l−1. The effects of the treatments on the microbial inactivation rate and on various characteristics of red wines (phenolic composition, chromatic characteristics and physico‐chemical parameters) were measured. Conclusions The application of PEF or HVED treatments on red wine allowed the inactivation of alteration yeasts (B. bruxellensis CB28) and bacteria (O. oeni CRBO 9304, O. oeni CRBO 0608 and P. parvulus CRBO 2.6). The electric discharges at 40 kV were less effective than the PEF even after 10 ms of treatments. Indeed, 4 ms of PEF treatment at 20 kV cm−1 were sufficient to inactivate all micro‐organisms present in the wines. Also, the use of PEF had no negative impact on the composition of wines compared to the HVED treatments. Contrary to PEF, the phenolics compounds were degraded after the HVED treatment and the physico‐chemical composition of wine were modified with HVED. Significance and Impact of the Study PEF technology seems to be an interesting alternative to stabilize microbiologically wines before bottling and without modifying their composition. This process offers many advantages for winemakers: no chemical inputs, low energy consumption (320 kJ l−1), fast (treatment time of 4 ms) and athermal (ΔT ≈ 10°C).
dc.language.isoENen_US
dc.sourcecrossref
dc.subject.enbacteria
dc.subject.enhigh-voltage electrical discharge
dc.subject.enpulsed-electric field
dc.subject.enmicrobial stabilization
dc.subject.enwine
dc.title.enImpact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics
dc.typeArticle de revueen_US
dc.identifier.doi10.1111/jam.12981en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed26497010en_US
bordeaux.journalJournal of Applied Microbiologyen_US
bordeaux.page152-164en_US
bordeaux.volume120en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue1en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
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