Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts

Abstract Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Morata, Antonio [verfasserIn] Bañuelos, María Antonia [verfasserIn] Loira, Iris [verfasserIn] Raso, Javier [verfasserIn] Álvarez, Ignacio [verfasserIn] Garcíadeblas, Blanca [verfasserIn] González, Carmen [verfasserIn] Suárez Lepe, José Antonio [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Pulsed electric fields Grape Must

Übergeordnetes Werk:	Enthalten in: Food and bioprocess technology - New York, NY : Springer Science + Business Media, LLC, 2008, 13(2020), 6 vom: 26. Mai, Seite 1087-1094
Übergeordnetes Werk:	volume:13 ; year:2020 ; number:6 ; day:26 ; month:05 ; pages:1087-1094

Links:	Volltext

DOI / URN:	10.1007/s11947-020-02458-1

Katalog-ID:	SPR039954536

Internformat


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520			\|a Abstract Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 μs were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula.
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912			\|a GBV_ILN_152
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_171
912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_250
912			\|a GBV_ILN_281
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
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912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2031
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2039
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2093
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2107
912			\|a GBV_ILN_2108
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
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912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2144
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912			\|a GBV_ILN_2232
912			\|a GBV_ILN_2336
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912			\|a GBV_ILN_2472
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912			\|a GBV_ILN_2548
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912			\|a GBV_ILN_4306
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912			\|a GBV_ILN_4313
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912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
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912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
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matchkey_str	article:19355149:2020----::rpmspoesdyusdlcrcilsfetnhiouainndvlpe
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allfields	10.1007/s11947-020-02458-1 doi (DE-627)SPR039954536 (SPR)s11947-020-02458-1-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Morata, Antonio verfasserin aut Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 μs were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula. Pulsed electric fields (dpeaa)DE-He213 Grape (dpeaa)DE-He213 Must (dpeaa)DE-He213 Bañuelos, María Antonia verfasserin aut Loira, Iris verfasserin aut Raso, Javier verfasserin aut Álvarez, Ignacio verfasserin aut Garcíadeblas, Blanca verfasserin aut González, Carmen verfasserin aut Suárez Lepe, José Antonio verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 13(2020), 6 vom: 26. Mai, Seite 1087-1094 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:13 year:2020 number:6 day:26 month:05 pages:1087-1094 https://dx.doi.org/10.1007/s11947-020-02458-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 13 2020 6 26 05 1087-1094
spelling	10.1007/s11947-020-02458-1 doi (DE-627)SPR039954536 (SPR)s11947-020-02458-1-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Morata, Antonio verfasserin aut Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 μs were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula. Pulsed electric fields (dpeaa)DE-He213 Grape (dpeaa)DE-He213 Must (dpeaa)DE-He213 Bañuelos, María Antonia verfasserin aut Loira, Iris verfasserin aut Raso, Javier verfasserin aut Álvarez, Ignacio verfasserin aut Garcíadeblas, Blanca verfasserin aut González, Carmen verfasserin aut Suárez Lepe, José Antonio verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 13(2020), 6 vom: 26. Mai, Seite 1087-1094 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:13 year:2020 number:6 day:26 month:05 pages:1087-1094 https://dx.doi.org/10.1007/s11947-020-02458-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 13 2020 6 26 05 1087-1094
allfields_unstemmed	10.1007/s11947-020-02458-1 doi (DE-627)SPR039954536 (SPR)s11947-020-02458-1-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Morata, Antonio verfasserin aut Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 μs were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula. Pulsed electric fields (dpeaa)DE-He213 Grape (dpeaa)DE-He213 Must (dpeaa)DE-He213 Bañuelos, María Antonia verfasserin aut Loira, Iris verfasserin aut Raso, Javier verfasserin aut Álvarez, Ignacio verfasserin aut Garcíadeblas, Blanca verfasserin aut González, Carmen verfasserin aut Suárez Lepe, José Antonio verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 13(2020), 6 vom: 26. Mai, Seite 1087-1094 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:13 year:2020 number:6 day:26 month:05 pages:1087-1094 https://dx.doi.org/10.1007/s11947-020-02458-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 13 2020 6 26 05 1087-1094
allfieldsGer	10.1007/s11947-020-02458-1 doi (DE-627)SPR039954536 (SPR)s11947-020-02458-1-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Morata, Antonio verfasserin aut Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 μs were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula. Pulsed electric fields (dpeaa)DE-He213 Grape (dpeaa)DE-He213 Must (dpeaa)DE-He213 Bañuelos, María Antonia verfasserin aut Loira, Iris verfasserin aut Raso, Javier verfasserin aut Álvarez, Ignacio verfasserin aut Garcíadeblas, Blanca verfasserin aut González, Carmen verfasserin aut Suárez Lepe, José Antonio verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 13(2020), 6 vom: 26. Mai, Seite 1087-1094 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:13 year:2020 number:6 day:26 month:05 pages:1087-1094 https://dx.doi.org/10.1007/s11947-020-02458-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 13 2020 6 26 05 1087-1094
allfieldsSound	10.1007/s11947-020-02458-1 doi (DE-627)SPR039954536 (SPR)s11947-020-02458-1-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Morata, Antonio verfasserin aut Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 μs were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula. Pulsed electric fields (dpeaa)DE-He213 Grape (dpeaa)DE-He213 Must (dpeaa)DE-He213 Bañuelos, María Antonia verfasserin aut Loira, Iris verfasserin aut Raso, Javier verfasserin aut Álvarez, Ignacio verfasserin aut Garcíadeblas, Blanca verfasserin aut González, Carmen verfasserin aut Suárez Lepe, José Antonio verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 13(2020), 6 vom: 26. Mai, Seite 1087-1094 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:13 year:2020 number:6 day:26 month:05 pages:1087-1094 https://dx.doi.org/10.1007/s11947-020-02458-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 13 2020 6 26 05 1087-1094
language	English
source	Enthalten in Food and bioprocess technology 13(2020), 6 vom: 26. Mai, Seite 1087-1094 volume:13 year:2020 number:6 day:26 month:05 pages:1087-1094
sourceStr	Enthalten in Food and bioprocess technology 13(2020), 6 vom: 26. Mai, Seite 1087-1094 volume:13 year:2020 number:6 day:26 month:05 pages:1087-1094
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Pulsed electric fields Grape Must
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container_title	Food and bioprocess technology
authorswithroles_txt_mv	Morata, Antonio @@aut@@ Bañuelos, María Antonia @@aut@@ Loira, Iris @@aut@@ Raso, Javier @@aut@@ Álvarez, Ignacio @@aut@@ Garcíadeblas, Blanca @@aut@@ González, Carmen @@aut@@ Suárez Lepe, José Antonio @@aut@@
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author	Morata, Antonio
spellingShingle	Morata, Antonio ddc 660 bkl 58.34 misc Pulsed electric fields misc Grape misc Must Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts
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topic_title	660 ASE 58.34 bkl Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts Pulsed electric fields (dpeaa)DE-He213 Grape (dpeaa)DE-He213 Must (dpeaa)DE-He213
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title	Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts
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title_full	Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts
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title_sort	grape must processed by pulsed electric fields: effect on the inoculation and development of non-saccharomyces yeasts
title_auth	Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts
abstract	Abstract Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 μs were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula.
abstractGer	Abstract Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 μs were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula.
abstract_unstemmed	Abstract Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 μs were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula.
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container_issue	6
title_short	Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts
url	https://dx.doi.org/10.1007/s11947-020-02458-1
remote_bool	true
author2	Bañuelos, María Antonia Loira, Iris Raso, Javier Álvarez, Ignacio Garcíadeblas, Blanca González, Carmen Suárez Lepe, José Antonio
author2Str	Bañuelos, María Antonia Loira, Iris Raso, Javier Álvarez, Ignacio Garcíadeblas, Blanca González, Carmen Suárez Lepe, José Antonio
ppnlink	566012294
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isOA_txt	false
hochschulschrift_bool	false
doi_str	10.1007/s11947-020-02458-1
up_date	2024-07-04T02:17:03.966Z
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Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts

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