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Pulsed Electric Field and Fermentation

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Book cover Novel Food Fermentation Technologies

Part of the book series: Food Engineering Series ((FSES))

Abstract

This chapter provides a brief introduction to PEF technologies and its fundamentals. It also summarizes the potential applications of PEF treatments to improve the alcoholic fermentation of must, through the different studies that have been performed in this respect. These include the application of PEF to inactivate the microbial population of grape must and its potential as an alternative method to reduce or eliminate the addition of SO2 during the alcoholic fermentative process and ageing in bottles. It comprises, as well, the potential uses of PEF to increase the rate and the yield of mass transfer processes occurring during the vinification of red and rosé wines. In addition, the benefits of PEF on aiding the pressing process of grapes for white winemaking are mentioned.

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Acknowledgments

The Ministerio de Ciencia y Tecnología through the project AGL2002-04399-C02-02 supported this work. T. G.-C. wishes to thank the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)-Gobierno de La Rioja and FEDER of the European Community for the DOC-INIA contract.

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Authors and Affiliations

  1. The Vine and Wine Science Institute (La Rioja Regional Government –CSIC – La Rioja University), Carretera de Burgos, Km., 626007, Logroño, Spain

    T. Garde-Cerdán

  2. Institute for Global Food Security (IGFS), School of Biological Sciences, Queen’s University Belfast, Belfast, Northern Ireland, UK

    M. Arias

  3. CeRTA-UTPV, Food Technology Department, University of Lleida, Avda. Alcalde Rovira Roure, 191, 25198, Lleida, Spain

    O. Martín-Belloso

  4. Applied Chemistry Department, Public University of Navarre, Campus Arrosadía s/n, 31006, Pamplona, Spain

    C. Ancín-Azpilicueta

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  1. T. Garde-Cerdán
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  2. M. Arias
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  3. O. Martín-Belloso
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  4. C. Ancín-Azpilicueta
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Correspondence to C. Ancín-Azpilicueta .

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Editors and Affiliations

  1. Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland

    K. Shikha Ojha

  2. School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

    Brijesh K. Tiwari

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Garde-Cerdán, T., Arias, M., Martín-Belloso, O., Ancín-Azpilicueta, C. (2016). Pulsed Electric Field and Fermentation. In: Ojha, K., Tiwari, B. (eds) Novel Food Fermentation Technologies. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-42457-6_5

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