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Abstract The 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… Click to show full abstract
Abstract The 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 SO2, additional studied are needed with a wider sampling set.
Journal Title: Food Bioscience
Year Published: 2019
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