109497 20230519145510.0 doi 10.3390/foods10071472 sideral 125558 ART-2021-125558 eng Vaquero, C. Pulsed electric fields to improve the use of non-saccharomyces starters in red wines 2021 Access copy available to the general public Unrestricted New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied continuously to the must for further colour extraction, and a second treatment only to the must (without skins) after a 24-hour maceration of 17.5 kV/cm intensity, reducing its wild yeast load by up to 2 log CFU/mL, thus comparing the implantation and fermentation of inoculated non-Saccharomyces yeasts. In general, those treated with PEF preserved more total esters and formed more anthocyanins, including vitisin A, due to better implantation of the inoculated yeasts. It should be noted that the yeast Lachancea thermotolerans that had received PEF treatment produced four-fold more lactic acid (3.62 ± 0.84 g/L) than the control of the same yeast, and Hanseniaspora vineae with PEF produced almost three-fold more 2-phenylethyl acetate than the rest. On the other hand, 3-ethoxy-1-propanol was not observed at the end of the fermentation with a Torulaspora delbrueckii (Td) control but in the Td PEF, it was observed (3.17 ± 0.58 mg/L). info:eu-repo/grantAgreement/ES/MICINN/RTI2018-096626-B-100 info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 5.561 2021 FOOD SCIENCE & TECHNOLOGY 35 / 144 = 0.243 2021 Q1 T1 0.726 2021 Food Science 2021 Q1 Plant Science 2021 Q1 Microbiology 2021 Q1 Health Professions (miscellaneous) 2021 Q1 4.1 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Loira, I. Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 Álvarez, I. Universidad de Zaragoza (orcid)0000-0003-2430-858X Delso, C. Universidad de Zaragoza (orcid)0000-0003-4744-8649 Morata, M. 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 10 (2021), 10071472 [19 pp.] Foods Foods 2304-8158 4850328 http://zaguan.unizar.es/record/109497/files/texto_completo.pdf Versión publicada 2776564 http://zaguan.unizar.es/record/109497/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:109497 articulos driver 2023-05-18-15:10:47 ARTICLE