Processing of Red Wine by Pulsed Electric Fields with Respect to Quality Parameters

Abstract

Processing of red wine by pulsed electric fields (PEFs) with determination of physical, chemical and sensory properties as well as inactivation of Escherichia coliO157:H7, Lactobacillus delbrueckii ssp. bulgaricus, Candida lipolytica, Saccharomyces cerevisiae and Hansenula anomala revealed that increased electric field strength and treatment temperature did not cause significant difference on measured attributes (P>0.05); however, initial number of inoculated microorganisms significantly decreased (P≤0.05). Response surface methodology was used to design the experiments, and a central composite design with quadratic model fitted to explain microbial inactivation. It is concluded that processing of red wine with no significant changes and microbial stability can be ensured with PEF treatment.