128196 20241125101141.0 doi 10.1016/j.ifset.2023.103478 sideral 135358 ART-2023-135358 eng Delso, Carlota Universidad de Zaragoza (orcid)0000-0003-4744-8649 Defining winery processing conditions for the decontamination of must and wine spoilage microbiota by Pulsed Electric Fields (PEF) 2023 Access copy available to the general public Unrestricted This study investigated the PEF-resistance of Saccharomyces bayanus, Brettanomyces bruxellensis, Lactobacillus plantarum, and Oenococus oeni in must or wine under continuous PEF processing. Results showed the capacity of PEF to achieve 3.0-log10-cycles (CFU/mL) of inactivation of all the microorganisms under moderate conditions (< 155 kJ/kg). Developed tertiary models accurately predicted the effect of PEF parameters on microbial inactivation, and Monte Carlo simulation considered the variability of factors and the maximum assumable microbial load in the final treated product. Results showed that PEF-treatments at 15 kV/cm and 129 or 153 kJ/kg would ensure the adequate decontamination (< 10 CFU/mL) of spoilage microorganism in must or wine, respectively. Industrial relevance: PEF technology has been shown to achieve adequate levels of microbial inactivation (3-log10) in must and wine under industrial applicable processing parameters, making it a suitable alternative to SO2 or sterilizing filtration for microbial control in winemaking. Reductions of 3-log10 CFU/mL of must and wine microbiota were found by continuous flow PEF-processing at 15 to 25 kV/cm and 175 to 148 kJ/kg, parameters applicable at industrial scale at 1 ton/h. info:eu-repo/grantAgreement/ES/DGA/A03-23R info:eu-repo/grantAgreement/EC/H2020/801586/EU/International Doctoral Programme for Talent Attraction to the Campus of International Excellence of the Ebro Valley/IberusTalent This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 801586-IberusTalent info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 6.3 2023 FOOD SCIENCE & TECHNOLOGY 17 / 173 = 0.098 2023 Q1 T1 1.384 2023 Chemistry (miscellaneous) 2023 Q1 Industrial and Manufacturing Engineering 2023 Q1 Food Science 2023 Q1 12.0 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Ospina, Sebastián Universidad de Zaragoza (orcid)0000-0002-9016-1064 Berzosa, Alejandro Universidad de Zaragoza Raso, Javier Universidad de Zaragoza (orcid)0000-0003-3957-9091 Álvarez-Lanzarote, Ignacio Universidad de Zaragoza (orcid)0000-0003-2430-858X 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 89 (2023), 103478 [12 pp.] Innov. food sci. emerg. technol. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 2550399 http://zaguan.unizar.es/record/128196/files/texto_completo.pdf Versión publicada 2744467 http://zaguan.unizar.es/record/128196/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:128196 articulos driver 2024-11-22-12:02:48 ARTICLE