Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics.

Abstract

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. 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 10ms) were used at 20kVcm(-1) for the PEF treatments and at 40kV for the HVED treatments, which correspond to applied energies from 80 to 800 kJl(-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. 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 10ms of treatments. Indeed, 4ms of PEF treatment at 20kVcm(-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. 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 (320kJl(-1) ), fast (treatment time of 4ms) and athermal (ΔT≈10°C).