English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/192680
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

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
Wine
Oak barrel ageing
Brettanomyces/Dekkera
Lactic acid bacteria
Issue DateFeb-2019
PublisherElsevier
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
URIhttp://hdl.handle.net/10261/192680
DOI10.1016/j.fbio.2018.10.012
ISSN2212-4292
E-ISSN2212-4306
Appears in Collections:(ICVV) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,35 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.