Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

Abstract

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.

Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines

“…Pulsed electric fields used as a physical stabilization method for wine can potentially reduce pre-bottling added SO2 to wine, the conventional chemical method of wine stabilization in wineries. Storage studies of SO2-free wine and wines with lower concentrations of SO2 submitted to PEF stabilization treatments of In agreement with the results obtained by Arinto and Moscatel, the pH of Sauvignon Blanc and Pinot Gris wines was not affected by PEF stabilization treatment with a field intensity of 45 kV/cm for 70 µs [32].…”

“…A study carried out with Chardonnay wine subjected to 15 kV/cm PEF stabilization treatment for 177 microseconds (97 kJ/kg) revealed no change in pH and a slight increase in total acidity from 5.67 to 6.12 g/L [35]. In agreement with the results obtained by Arinto and Moscatel, the pH of Sauvignon Blanc and Pinot Gris wines was not affected by PEF stabilization treatment with a field intensity of 45 kV/cm for 70 µs [32].…”

“…The PEF stabilization of Arinto wine previously extracted by PEF (PEF1) only affected a*, which increased slightly. A harsher PEF treatment of 45 kV/cm for 70 µs (real treatment time) increased the colour density of Sauvignon Blanc and Pinot Gris wines [32]. Regarding PEF stabilization (PEF2) of Moscatel, a significant difference was found in the lab colour coordinates of CE and CE + PEF2 wine samples, although no difference in the L* and b* coordinates was found between the PEF1 and PEF1 + PEF2 wine samples.…”

Synergizing Food Safety, Quality and Genetic Improvement: The Intersection of Food Microbiology and Processing

“…By doing the electric field disturbs the integrity of cell membranes and other vital cellular components ultimately resulting in cell death or deactivation. (Van Wyk et al, 2021) Advantages of PEF technology include:…”

Featured Papers in the Wine, Spirit and Oenological Product Sections

“…Currently, there is great interest in the search of other preservatives and/or innovative technologies for minimizing the addition of SO 2 in wine. The use of alternative non-thermal technologies and physical methods for wine preservation was the focus of the research conducted by van Wyk et al [10]. Two white wines (Sauvignon Blanc and Pinot Gris), two red wines (Syrah and Pinot Noir), and one rosé (consisting of Pinot Gris, Merlot and Malbec) produced in New Zealand were treated by high-pressure processing (HPP), pulsed electric fields (PEF), and power ultrasound (US) technologies, and several analytical parameters (such as pH, color, total phenolic content, and antioxidant activity) were determined for each wine after a storage period of two months.…”