Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality

  1. González-Arenzana, L. 1
  2. Portu, J. 1
  3. López, N. 2
  4. Santamaría, P. 1
  5. Gutiérrez, A.R. 1
  6. López, R. 1
  7. López-Alfaro, I. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    GRID grid.481584.4

  2. 2 Centro Nacional de Tecnología y Seguridad Alimentaria

    Centro Nacional de Tecnología y Seguridad Alimentaria

    San Adrián, España

Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Year of publication: 2019

Type: Article

Export: RIS
DOI: 10.1016/j.ifset.2018.05.019 SCOPUS: 2-s2.0-85047437572 GOOGLE SCHOLAR
Institutional repository: lockOpen access editor


Cited by

  • Scopus Cited by: 6 (12-06-2021)

Journal Citation Reports

  • Year 2019
  • Journal Impact Factor: 4.477
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 17/139 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2019
  • SJR Journal Impact: 1.427
  • Best Quartile: Q1
  • Area: Chemistry (miscellaneous) Quartile: Q1 Rank in area: 48/463
  • Area: Food Science Quartile: Q1 Rank in area: 19/327
  • Area: Industrial and Manufacturing Engineering Quartile: Q1 Rank in area: 27/484


  • Year 2019
  • CiteScore of the Journal : 8.1
  • Area: Food Science Percentile: 95
  • Area: Industrial and Manufacturing Engineering Percentile: 92
  • Area: Chemistry (all) Percentile: 88


During wine stabilization, control of the microbial population is required in order to ensure a quality wine. Pulsed Electric Field (PEF) was applied to commercial wines in a continuous flow to reduce the amount of SO2 added after the end of malolactic fermentation to manage microbial populations. Samples of wine from three commercial wineries of the Rioja Qualified Designation of Origin were treated with 30 mg/L SO2, with 15 mg/L SO2 and PEF, and only with PEF. The inactivation of the microbiota with the PEF treatment was greater than the inactivation achieved with SO2 four days after treatment. Six months later, the lactic acid bacteria population was still viable in some of the wines. Regarding the physicochemical characterization of the wines, the PEF treatment was positive for quality because the wines had greater color intensity and lower volatile acidity. Moreover, organoleptic analysis indicated different scoring depending mainly on the characteristics of the original wine. Despite these positive results, further studies are advisable to optimize the control of lactic acid bacteria. Industrial relevance: The application of PEF during wine stabilization after MLF can be a viable alternative for the oenological industry to reduce the SO2 dosage used in winemaking. © 2018 Elsevier Ltd