Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics.
OBJECTIVE
In this study, pulsed-electric fields (PEF) and high-voltage electrical discharges (HVED) are proposed as new techniques for the microbial stabilization of red wines before bottling. The efficiency of the treatment was then evaluated.


RESULTS
PEF and HVED-treatments have been applied to wine for the inactivation of Oenococcus oeni CRBO 9304, O. oeni CRBO 0608, Pediococcus parvulus CRBO 2.6 and Brettanomyces bruxellensis CB28. Different treatment times (1, 2, 4, 6, 8 and 10 ms) were used at 20 kV cm(-1) for the PEF treatments and at 40 kV for the HVED treatments, which correspond to applied energies from 80 to 800 kJ l(-1) . The effects of the treatments on the microbial inactivation rate and on various characteristics of red wines (phenolic composition, chromatic characteristics and physico-chemical parameters) were measured.


CONCLUSIONS
The application of PEF or HVED treatments on red wine allowed the inactivation of alteration yeasts (B. bruxellensis CB28) and bacteria (O. oeni CRBO 9304, O. oeni CRBO 0608 and P. parvulus CRBO 2.6). The electric discharges at 40 kV were less effective than the PEF even after 10 ms of treatments. Indeed, 4 ms of PEF treatment at 20 kV cm(-1) were sufficient to inactivate all micro-organisms present in the wines. Also, the use of PEF had no negative impact on the composition of wines compared to the HVED treatments. Contrary to PEF, the phenolics compounds were degraded after the HVED treatment and the physico-chemical composition of wine were modified with HVED.


CONCLUSIONS
PEF technology seems to be an interesting alternative to stabilize microbiologically wines before bottling and without modifying their composition. This process offers many advantages for winemakers: no chemical inputs, low energy consumption (320 kJ l(-1) ), fast (treatment time of 4 ms) and athermal (ΔT ≈ 10°C).
USC 1366 Œnologie, ISVV, INRA, Villenave d'Ornon Cedex, France.|Unité de recherche Œnologie, EA 4577, ISVV, Université de Bordeaux, Villenave d'Ornon, France.
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Delsart
Equipe Technologies Agro-industrielles, Centre de Recherche de Royallieu, Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM), Université de Technologie de Compiègne, Sorbonne Universités, Compiègne, France.
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Grimi
Equipe Technologies Agro-industrielles, Centre de Recherche de Royallieu, Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM), Université de Technologie de Compiègne, Sorbonne Universités, Compiègne, France.
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Boussetta
USC 1366 Œnologie, ISVV, INRA, Villenave d'Ornon Cedex, France.|Unité de recherche Œnologie, EA 4577, ISVV, Université de Bordeaux, Villenave d'Ornon, France.
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Miot Sertier
USC 1366 Œnologie, ISVV, INRA, Villenave d'Ornon Cedex, France.|Unité de recherche Œnologie, EA 4577, ISVV, Université de Bordeaux, Villenave d'Ornon, France.
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Ghidossi
Equipe Technologies Agro-industrielles, Centre de Recherche de Royallieu, Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM), Université de Technologie de Compiègne, Sorbonne Universités, Compiègne, France.
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Vorobiev
USC 1366 Œnologie, ISVV, INRA, Villenave d'Ornon Cedex, France.|Unité de recherche Œnologie, EA 4577, ISVV, Université de Bordeaux, Villenave d'Ornon, France.
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Mietton Peuchot
D055168:Brettanomyces / Q000528:radiation effects*; D004560:Electricity; D050296:Microbial Viability / Q000528:radiation effects*; D056585:Oenococcus / Q000528:radiation effects*; D010376:Pediococcus / Q000528:radiation effects*; D010636:Phenols / Q000032:analysis; D014920:Wine / Q000032:analysis / Q000382:microbiology*
D010636:Phenols
bacteria; high-voltage electrical discharge; pulsed-electric field; stabilization; wine; yeast