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Pulsed Light Effect in Red Grape Quality and Fermentation

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dc.contributor.authorEscott Pérez, Carlos
dc.contributor.authorVaquero, Cristian
dc.contributor.authordel Fresno, Juan Manuel
dc.contributor.authorBañuelos, Maria Antonia
dc.contributor.authorLoira, Iris
dc.contributor.authorHan, Shun-yu
dc.contributor.authorBi, Yang
dc.contributor.authorMorata, Antonio
dc.contributor.authorSuárez Lepe, Jose Antonio
dc.date.accessioned2024-10-30T19:05:28Z
dc.date.available2024-10-30T19:05:28Z
dc.date.issued2017
dc.description.abstractVitis vinifera (variety Tempranillo) grapes were processed by pulsed light (PL) at several treatment conditions before fermentation. The effect on grape external structure, wild microbial populations, phenol extraction and wine composition was monitored. PL treatments decreased significantly microbial loads in grapes. After treatment, the grapes were inoculated and fermented with Saccharomyces cerevisiae following fermentation during 2 weeks with skins and seeds. Temperature was set at 22 °C. PL treatments control wild microorganisms, especially yeasts, facilitating the growth and development of the yeast starter affecting wine quality. PL treatments of grapes can help to increase the shelf-life in postharvest technology but also improve fermentative purity and wine quality. PL is cheaper and easier to scale-up at winery than high hydrostatic pressure, pulsed electric fields or e-beam irradiation.
dc.description.agreementPrograma Estatal de Investigación, Desarrollo, e Innovación Orientada a los Retos de la Sociedad
dc.description.departmentSección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Economía y Competitividad (España)
dc.description.statuspub
dc.identifier.citationEscott, C., Vaquero, C., del Fresno, J. M., Bañuelos, M. A., Loira, I., Han, S.-y., Bi, Y., Morata, A., & Suárez-Lepe, J. A. (2017). Pulsed Light Effect in Red Grape Quality and Fermentation. Food and Bioprocess Technology, 10(8), 1540-1547. https://doi.org/10.1007/S11947-017-1921-4
dc.identifier.doi10.1007/s11947-017-1921-4
dc.identifier.essn1935-5149
dc.identifier.issn1935-5130
dc.identifier.officialurlhttps://doi,org/10.1007/s11947-017-1921-4
dc.identifier.urihttps://hdl.handle.net/20.500.14352/109825
dc.journal.titleFood and Bioprocess Technology
dc.language.isoeng
dc.page.final1547
dc.page.initial1540
dc.publisherSpringer Nature
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO//AGL2013-40503-R/ES/FORMACION DE PIGMENTOS PIRANOANTOCIANICOS Y POLIMERICOS ESTABLES DURANTE LA FERMENTACION CON NO-SACCHAROMYCES Y SACCHAROMYCES/
dc.rights.accessRightsembargoed access
dc.subject.cdu634
dc.subject.keywordPulsed light
dc.subject.keywordRed grape
dc.subject.keywordYeasts
dc.subject.keywordCold pasteurization
dc.subject.keywordWinemaking
dc.subject.keywordEmerging technologies
dc.subject.ucmTecnología de los alimentos
dc.subject.unesco3309 Tecnología de Los Alimentos
dc.titlePulsed Light Effect in Red Grape Quality and Fermentation
dc.typejournal article
dc.type.hasVersionAM
dc.volume.number10
dspace.entity.typePublication
relation.isAuthorOfPublication633bc705-cec6-42bf-b568-f49774d84d6b
relation.isAuthorOfPublication.latestForDiscovery633bc705-cec6-42bf-b568-f49774d84d6b

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