Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red winePulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine

• Published in: Food science and biotechnology pp. 1691 - 1696
• Main Authors: Pradeep Puligundla, 변유량, 목철균
• Format: Journal Article
• Language: English
• Published: 한국식품과학회 01.12.2018
• Subjects: 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-018-0422-1

The decontamination of spoilage-related microbes in low-alcohol red wine was performed using a serial multiple electrode pulsed electric field (PEF) treatment system. The system consisted of seven electrodes connected in series, and it has been designed to produce square-wave high-voltage pulses of 1 ls duration at various electric field strengths and frequencies for decontamination. The initial counts of aerobic bacteria, yeast and lactic acid bacteria (spoilage-associated microbes) in the wine were 5.56, 5.61 and 5.22 log CFU/mL, respectively. The pattern of decontamination of the spoilage microorganisms followed first-order kinetics and the decontamination effect increased as the field strength and frequency increases. DHz and DPEF values were inversely related to the electric field strength of the PEF treatment. The yeast exhibited relatively low DPEF-value than the aerobic and lactic acid bacteria. The lowest ZPEF-value was observed for the lactic acid bacteria (24.6 kV/cm) among the spoilage microbes. KCI Citation Count: 11