RT Journal Article
T1 Pulsed Light Effect in Red Grape Quality and Fermentation
A1 Escott Pérez, Carlos
A1 Vaquero, Cristian
A1 del Fresno, Juan Manuel
A1 Bañuelos, Maria Antonia
A1 Loira, Iris
A1 Han, Shun-yu
A1 Bi, Yang
A1 Morata, Antonio
A1 Suárez Lepe, Jose Antonio
AB Vitis 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.
PB Springer Nature
SN 1935-5130
YR 2017
FD 2017
LK https://hdl.handle.net/20.500.14352/109825
UL https://hdl.handle.net/20.500.14352/109825
LA eng
NO Escott, 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
NO Ministerio de Economía y Competitividad (España)
DS Docta Complutense
RD 8 abr 2025