Keywords
., pulsed electric fields (PEF); colour extraction; vitisin A; Lachancea thermotolerans; lactic acid; Hanseniaspora vineae; 2-phenylethyl acetate; Torulaspora delbrueckii; 3-ethoxy-1-propanol
Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines
Abstract
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first_pagesettingsOrder Article Reprints Open AccessArticle Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines Save Related Papers Chat with paper by Cristian Vaquero 1ORCID,Iris Loira 1ORCID,Javier Raso 2ORCID,Ignacio Álvarez 2ORCID,Carlota Delso 2ORCID andAntonio Morata 1,*ORCID 1 enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain 2 Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, c/Miguel Servet, 177, 50013 Zaragoza, Spain * Author to whom correspondence should be addressed. Foods 2021, 10(7), 1472; https://doi.org/10.3390/foods10071472 Submission received: 21 May 2021 / Revised: 18 June 2021 / Accepted: 21 June 2021 / Published: 25 June 2021 (This article belongs to the Collection Innovative Sensory, Chemosensory, and Chemical Techniques in Beverages Quality) Downloadkeyboard_arrow_down Browse Figures Review Reports Versions Notes Abstract 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).
first_pagesettingsOrder Article Reprints Open AccessArticle Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines Save Related Papers Chat with paper by Cristian Vaquero 1ORCID,Iris Loira 1ORCID,Javier Raso 2ORCID,Ignacio Álvarez 2ORCID,Carlota Delso 2ORCID andAntonio Morata 1,*ORCID 1 enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain 2 Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, c/Miguel Servet, 177, 50013 Zaragoza, Spain * Author to whom correspondence should be addressed. Foods 2021, 10(7), 1472; https://doi.org/10.3390/foods10071472 Submission received: 21 May 2021 / Revised: 18 June 2021 / Accepted: 21 June 2021 / Published: 25 June 2021 (This article belongs to the Collection Innovative Sensory, Chemosensory, and Chemical Techniques in Beverages Quality) Downloadkeyboard_arrow_down Browse Figures Review Reports Versions Notes Abstract 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).
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URI / Handle
https://doi.org/10.3390/foods10071472Rights
Creative Commons Reconocimiento-NoComercial-SinObraDerivada España