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Pulsed Light for Grape and Wine Processing

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Emerging Food Processing Technologies

Part of the book series: Methods and Protocols in Food Science ((MPFS))

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Abstract

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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Acknowledgments

This work has been supported by MICINN (Ministerio de Ciencia, Innovación y Universidades - Spain), grant number RTI2018-096626-B-100.

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Authors and Affiliations

  1. enotecUPM (Enología, Enotecnia y Biotecnología Enológica). Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid (UPM), Madrid, Spain

    Carlos Escott, Iris Loira & Antonio Morata

Authors
  1. Carlos Escott
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  2. Iris Loira
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  3. Antonio Morata
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Corresponding author

Correspondence to Antonio Morata .

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Editors and Affiliations

  1. Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan

    Mohsen Gavahian

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Escott, C., Loira, I., Morata, A. (2022). Pulsed Light for Grape and Wine Processing. In: Gavahian, M. (eds) Emerging Food Processing Technologies. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2136-3_9

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  • DOI: https://doi.org/10.1007/978-1-0716-2136-3_9

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-2135-6

  • Online ISBN: 978-1-0716-2136-3

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