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International Journal of Food Microbiology
Vol. 269, 2018, Pages: 19-26

Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation

Lucía González-Arenzana, Isabel López-Alfaro, Teresa Garde-Cerdán, Javier Portu, Rosa López, Pilar Santamaría

Instituto de Ciencias de la Vid y del Vino, ICVV (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos, Km. 6, 26007 Logroño, La Rioja, Spain.


This study was performed with the aim of reducing the microbial communities of wines after alcoholic fermentation to improve the establishment of commercial Oenococcus oen iinoculum for developing the malolactic fermentation. Microbial community reduction was accomplished by applying Pulsed Electric Field (PEF) technology to four different wines. Overall, significant reductions in yeast population were observed. To a lesser extent, lactic acid bacteria were reduced while acetic acid bacteria were completely eliminated after the PEF treatment. In three out of the four tested wines, a decrease in the competitive pressure between microorganisms due to the detected reduction led to a general but slight shortening of the malolactic fermentation duration. In the wine with the most adverse conditions to commercial starter establishment, the shortest malolactic fermentation was reached after PEF treatment. Finally, the sensorial quality of three out of the four treated wines was considered better after the PEF treatment. Therefore, PEF technology meant an important tool for improving the malolactic fermentation performance.

Keywords: Continuous-flow PEF, Red wine, Malolactic fermentation, Sensorial quality.

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