title: Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition.
abstract: OBJECTIVE
  To better understand the outcome of employing low electric current (LEC) technology as a new preservation and alternative in wine technology, and to contribute to its development. It is used in industrial-scale winemaking with commercial yeast (Saccharomyces cerevisiae) during the grape must fermentation.
  
  
  RESULTS
  LEC (200 mA, time 16 days) was applied to fresh grape must as an alternative method to the usual sulfur dioxide addition used in the industrial process; two tanks, each 30,000 l, were employed for parallel fermentations. The results show that LEC decreased the survival time and increased the death rate of apiculate yeasts, whereas it did not affect the growth and survival of S. cerevisiae. A comparison was made of the main chemical and sensory parameters of the wines obtained.
  
  
  CONCLUSIONS
  The results have demonstrated that the low-voltage treatment had a positive effect on the grape juice fermentation (yeast microflora) during the early stages of winemaking. SIGINIFICANCE AND IMPACT OF THE STUDY: These results could be of significant importance in developing, for 'biological wine', new winemaking technologies for an innovative control process of yeast fermentation.
authors.affiliation: DISTAAM, Università del Molise, Campobasso, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Lustrato
authors.forename: G
authors.initials: G
authors.lastname: Alfano
authors.forename: C
authors.initials: C
authors.lastname: Belli
authors.forename: L
authors.initials: L
authors.lastname: Grazia
authors.forename: M
authors.initials: M
authors.lastname: Iorizzo
authors.forename: G
authors.initials: G
authors.lastname: Ranalli
mesh_terms: D019342:Acetic Acid / Q000032:analysis; D000255:Adenosine Triphosphate / Q000032:analysis; D000328:Adult; D015169:Colony Count, Microbial; D004560:Electricity; D000431:Ethanol / Q000032:analysis; D005285:Fermentation / Q000502:physiology; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives / Q000494:pharmacology; D006801:Humans; D012441:Saccharomyces cerevisiae / Q000187:drug effects / Q000302:isolation & purification / Q000502:physiology; D013458:Sulfur Dioxide / Q000494:pharmacology; D013644:Tartrates / Q000032:analysis; D013649:Taste / Q000502:physiology; D013696:Temperature; D014920:Wine / Q000032:analysis / Q000382:microbiology*; D015003:Yeasts / Q000187:drug effects / Q000302:isolation & purification / Q000502:physiology
chemical_list: D005520:Food Preservatives; D013644:Tartrates; D013458:Sulfur Dioxide; D000431:Ethanol; D000255:Adenosine Triphosphate; D019342:Acetic Acid; C029768:tartaric acid