000125793 001__ 125793
000125793 005__ 20241125101136.0
000125793 0247_ $$2doi$$a10.1016/j.foodres.2023.112525
000125793 0248_ $$2sideral$$a133070
000125793 037__ $$aART-2023-133070
000125793 041__ $$aeng
000125793 100__ $$0(orcid)0000-0003-4744-8649$$aDelso, Carlota$$uUniversidad de Zaragoza
000125793 245__ $$aPulsed electric field processing as an alternative to sulfites (SO2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine
000125793 260__ $$c2023
000125793 5060_ $$aAccess copy available to the general public$$fUnrestricted
000125793 5203_ $$aThe use of sulfites (SO2) for microbial control in the winemaking process is currently being questioned due to its potential toxicity. Pulsed Electric Fields (PEF) are capable of inactivating microorganisms at low temperatures, thus avoiding the negative effects of heat on food properties. In this study, the capacity of PEF technology for the decontamination of yeasts involved in the fermentation process of Chardonnay wine from a winery was evaluated. PEF treatments at 15 kV/cm of low (65 µs, 35 kJ/kg) and higher intensity (177 µs 97 kJ/kg) were selected for evaluating the microbial stability, physicochemical and volatile composition of wine. Even with the least intense PEF-treatment, Chardonnay wine remained yeast-free during 4 months of storage without sulfites. PEF-treatments did not affect the wine’s oenological parameters or its aroma during storage. This study, therefore, reveals the potential of PEF technology as an alternative to sulfites for the microbiological stabilization of wine.
000125793 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000125793 590__ $$a7.0$$b2023
000125793 592__ $$a1.495$$b2023
000125793 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b13 / 173 = 0.075$$c2023$$dQ1$$eT1
000125793 593__ $$aFood Science$$c2023$$dQ1
000125793 594__ $$a12.5$$b2023
000125793 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000125793 700__ $$aBerzosa, Alejandro$$uUniversidad de Zaragoza
000125793 700__ $$aSanz, Jorge$$uUniversidad de Zaragoza
000125793 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza
000125793 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000125793 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000125793 773__ $$g165 (2023), 112525 [8 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000125793 8564_ $$s474639$$uhttps://zaguan.unizar.es/record/125793/files/texto_completo.pdf$$yPostprint
000125793 8564_ $$s580435$$uhttps://zaguan.unizar.es/record/125793/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000125793 909CO $$ooai:zaguan.unizar.es:125793$$particulos$$pdriver
000125793 951__ $$a2024-11-22-12:01:03
000125793 980__ $$aARTICLE