During wine stabilization, control of the microbial population is required in order to ensure a quality wine. Pulsed Electric Field (PEF) was applied to commercial wines in a continuous flow to reduce the amount of SO₂ added after the end of malolactic fermentation to manage microbial populations. Samples of wine from three commercial wineries of the Rioja Qualified Designation of Origin were treated with 30 mg/L SO₂, with 15 mg/L SO₂ and PEF, and only with PEF. The inactivation of the microbiota with the PEF treatment was greater than the inactivation achieved with SO₂ four days after treatment. Six months later, the lactic acid bacteria population was still viable in some of the wines. Regarding the physicochemical characterization of the wines, the PEF treatment was positive for quality because the wines had greater color intensity and lower volatile acidity. Moreover, organoleptic analysis indicated different scoring depending mainly on the characteristics of the original wine. Despite these positive results, further studies are advisable to optimize the control of lactic acid bacteria.

Industrial relevance

The application of PEF during wine stabilization after MLF can be a viable alternative for the oenological industry to reduce the SO₂ dosage used in winemaking.

中文翻译：

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Tempranillo Rioja葡萄酒苹果酸乳酸发酵后的脉冲电场处理：对微生物，物理化学和感官质量的影响

在葡萄酒稳定过程中，需要控制微生物数量以确保葡萄酒的质量。脉冲电场（PEF）连续不断地应用于商用葡萄酒，以减少苹果酸乳酸发酵结束后添加的SO ₂量，以管理微生物种群。从原产地里奥哈合格指定的三个商业酒厂酒样品用30毫克/升SO处理₂，用15mg / L SO ₂和PEF，并只与PEF。PEF处理对微生物群的灭活作用大于对SO ₂的灭活作用治疗后四天。六个月后，某些葡萄酒中的乳酸菌种群仍然可行。关于葡萄酒的理化特性，PEF处理对葡萄酒的品质是积极的，因为葡萄酒具有较高的颜色强度和较低的挥发性酸度。此外，感官分析表明，主要取决于原酒的特性，评分有所不同。尽管取得了这些积极的结果，建议进行进一步的研究以优化乳酸菌的控制。

行业相关性

PEF在MLF之后的葡萄酒稳定过程中的应用可能是酿酒业减少葡萄酒酿造中SO ₂用量的可行选择。