Abstract
The present work discusses the efficiency of pulsed electrical treatments for the inactivation of yeasts. The application of pulsed electric fields (PEFs) and high voltage electrical discharges (HVEDs) as alternatives to sulfites, which are used as anti-microbial to stop the fermentation of sweet white wine, was investigated. The influence of sulfite concentration (from 0mg·L−1 to 500mg·L−1), PEF (from 4kV·cm−1 to 20kV·cm−1; from 0.25ms to 6ms) and HVED (40kV/cm; 1ms or 4ms) treatments on the inactivation of total yeasts and non-Saccharomyces yeasts was determined. The addition of SO2 (250mg·L−1) resulted in 8 log total yeast reduction. The maximum yeast inactivation obtained with PEF and HVED was respectively 3 and 4 logs. The use of SO2, HVED and PEF allows decreasing the non-Saccharomyces yeast level by 7, 5 and 4 logs respectively. However, the wine browning was less pronounced for the samples treated by PEF in comparison with HVED and SO2 treatments. PEF seems to be the most suitable alternative technique to sulfite addition.
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