Pulsed Light for Grape and Wine Processing

  1. Escott, Carlos 1
  2. Loira, Iris 1
  3. Morata, Antonio 1
  1. 1 Universidad Politécnica de Madrid
    info

    Universidad Politécnica de Madrid

    Madrid, España

    ROR https://ror.org/03n6nwv02

Libro:
Emerging food processing technologies

Editorial: Humana Press

ISSN: 2662-950X,  2662-9518

ISBN: 9781071621356,  9781071621363

Año de publicación: 2022

Páginas: 133-143

Tipo: Capítulo de Libro

DOI: 10.1007/978-1-0716-2136-3_9 GOOGLE SCHOLAR lock_openAcceso abierto editor

Resumen

Pulsed light for sanitation of berries is considered a non-thermal technology able to control the microbial population of ready-to-eat vacuum-packed products. This technology has also been evaluated as pre-treatment for grapes in order to reduce native microorganisms located in the pruina of grapes. The reduction of microorganism counts would allow the use of culture starters to express the floral and fruity character of the yeast-related metabolites produced during winemaking. Here we describe the protocols followed for the treatment of immobilized and non-immobilized destemmed grapes in laboratory-scale PL cabinet and the growth media with the aim of knowing the microbial counts in any time.

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