Food and Bioprocess Technology

, Volume 10, Issue 8, pp 1540–1547 | Cite as

Pulsed Light Effect in Red Grape Quality and Fermentation

  • Carlos Escott
  • Cristian Vaquero
  • Juan Manuel del Fresno
  • Maria Antonia Bañuelos
  • Iris Loira
  • Shun-yu Han
  • Yang Bi
  • Antonio Morata
  • Jose Antonio Suárez-Lepe
Original Paper
  • 241 Downloads

Abstract

Vitis vinifera (variety Tempranillo) grapes were processed by pulsed light (PL) at several treatment conditions before fermentation. The effect on grape external structure, wild microbial populations, phenol extraction and wine composition was monitored. PL treatments decreased significantly microbial loads in grapes. After treatment, the grapes were inoculated and fermented with Saccharomyces cerevisiae following fermentation during 2 weeks with skins and seeds. Temperature was set at 22 °C. PL treatments control wild microorganisms, especially yeasts, facilitating the growth and development of the yeast starter affecting wine quality. PL treatments of grapes can help to increase the shelf-life in postharvest technology but also improve fermentative purity and wine quality. PL is cheaper and easier to scale-up at winery than high hydrostatic pressure, pulsed electric fields or e-beam irradiation.

Keywords

Pulsed light Red grape Yeasts Cold pasteurization Winemaking Emerging technologies 

Abbreviations

PL

Pulsed light

HHP

High hydrostatic pressure

PEF

Pulsed electric fields

5fme

Treatment with five flashes at medium energy

10fme

Treatment with ten flashes at medium energy

5fME

Treatment with five flashes at maximum energy

10fME

Treatment with ten flashes at maximum energy

Notes

Acknowledgements

This work was funded by the Ministerio de Economía y Competitividad (AGL2013-40503-R). The authors thank J. A. Sánchez and A. Sáez (Dept. Química y Tecnología de Alimentos) and A. Villa (Dept. Biotechnology) for excellent technical assistance. The authors also want to express their gratitude to Manuela Fernández and Eva Hierro from Facultad de Veterinaria at the Universidad Complutense de Madrid, for allowing us to work with them and use their facilities, as well as for all their help and collaboration.

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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  • Carlos Escott
    • 1
  • Cristian Vaquero
    • 1
  • Juan Manuel del Fresno
    • 1
  • Maria Antonia Bañuelos
    • 2
  • Iris Loira
    • 1
  • Shun-yu Han
    • 3
  • Yang Bi
    • 3
  • Antonio Morata
    • 1
  • Jose Antonio Suárez-Lepe
    • 1
  1. 1.enotecUPM, Dept. Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros AgrónomosUniversidad Politécnica de MadridMadridSpain
  2. 2.Dept. Biotecnología-Biología Vegetal, Escuela Técnica Superior de Ingenieros AgrónomosUniversidad Politécnica de MadridMadridSpain
  3. 3.College of Food Science and EngineeringGansu Agricultural UniversityLanzhouChina

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