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Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels

AuthorsGonzález-Arenzana, L. ; López Alfaro, Isabel ; Gutiérrez, A. R. ; López, Noelia; Santamaría, P. ; López Martín, Rosa
KeywordsContinuous flow
Oak barrel ageing
Lactic acid bacteria
Issue DateFeb-2019
CitationFood Bioscience 27: 54-59 (2019)
AbstractThe effects of pulsed electric field (PEF) technology on the microbiota of wines aging in oak barrels without additional chemical preservatives were studied. Two differently aged wines without sensory deviations, naturally having Brettanomyces/Dekkera, were PEF-treated. Results showed that the PEF treatment in continuous flow inactivated the most abundant spoilage microbial population of each wine. However, the recovery of some microorganisms after treatment was also observed. Therefore, to determine PEF as an alternative to the use of SO, additional studied are needed with a wider sampling set.
Publisher version (URL)http://dx.doi.org/10.1016/j.fbio.2018.10.012
Appears in Collections:(ICVV) Artículos
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