000121841 001__ 121841 000121841 005__ 20231023123346.0 000121841 0247_ $$2doi$$a10.3390/foods12020278 000121841 0248_ $$2sideral$$a132224 000121841 037__ $$aART-2023-132224 000121841 041__ $$aeng 000121841 100__ $$0(orcid)0000-0003-4744-8649$$aDelso, Carlota$$uUniversidad de Zaragoza 000121841 245__ $$aMicrobial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage 000121841 260__ $$c2023 000121841 5060_ $$aAccess copy available to the general public$$fUnrestricted 000121841 5203_ $$aNew techniques are required to replace the use of sulfur dioxide (SO2) or of sterilizing filtration in wineries, due to those methods’ drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a continuous flow with no detrimental effect on food properties. In the present study, PEF technology was evaluated for purposes of microbial decontamination of red wines after alcoholic and malolactic fermentation, respectively. PEF combined with SO2 was evaluated in terms of microbial stability and physicochemical parameters over a period of four months. Furthermore, the effect of PEF on the sensory properties of red wine was compared with the sterilizing filtration method. Results showed that up to 4.0 Log10 cycles of S. cerevisiae and O. oeni could be eradicated by PEF and sublethal damages and a synergetic effect with SO2 were also observed, respectively. After 4 months, wine treated by PEF after alcoholic fermentation was free of viable yeasts; and less than 100 CFU/mL of O. oeni cells were viable in PEF-treated wine added with 20 ppm of SO2 after malolactic fermentation. No detrimental qualities were found, neither in terms of oenological parameters, nor in the sensory parameters of wines subjected to PEF after storage time. 000121841 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000121841 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000121841 700__ $$aBerzosa, Alejandro$$uUniversidad de Zaragoza 000121841 700__ $$aSanz, Jorge$$uUniversidad de Zaragoza 000121841 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza 000121841 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza 000121841 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000121841 773__ $$g12, 2 (2023), 278 [15 pp.]$$pFoods$$tFoods$$x2304-8158 000121841 8564_ $$s723393$$uhttps://zaguan.unizar.es/record/121841/files/texto_completo.pdf$$yVersión publicada 000121841 8564_ $$s2769409$$uhttps://zaguan.unizar.es/record/121841/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000121841 909CO $$ooai:zaguan.unizar.es:121841$$particulos$$pdriver 000121841 951__ $$a2023-10-23-12:22:59 000121841 980__ $$aARTICLE