Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition

Journal of Applied Microbiology

Volumn 101, Issue 3, 2006, Pages 682-690

  Lustrato, G ^a   Alfano, G ^a   Belli, C ^a   Grazia, L ^b   Iorizzo, M ^a   Ranalli, G ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Grape must; Industrial scale; Low electric current; Sulfur dioxide; Winemaking

Indexed keywords

ELECTRIC CURRENTS; FERMENTATION; FRUIT JUICES; WINE; YEAST;

CURRENT TECHNOLOGY; DEATH RATES; GRAPE MUST; INDUSTRIAL PROCESSS; INDUSTRIAL SCALE; LOW ELECTRIC CURRENT; SCALING-UP; SURVIVAL TIME; WINEMAKING; YEAST SACCHAROMYCES CEREVISIAE;

SULFUR DIOXIDE;

SULFUR DIOXIDE;

COMPARATIVE STUDY; ELECTRIC FIELD; FERMENTATION; GROWTH RATE; INDUSTRIAL PRODUCTION; SULFUR DIOXIDE; SURVIVAL; YEAST;

ARTICLE; BIOTECHNOLOGY; CHEMICAL ANALYSIS; ELECTRIC CURRENT; FERMENTATION; FUNGUS GROWTH; GRAPE MUST; INDUSTRIAL PRODUCTION; LOW ELECTRIC CURRENT; METHODOLOGY; MICROBIAL ACTIVITY; MICROBIAL DEGRADATION; NONHUMAN; PRESERVATION; PROCESS CONTROL; SACCHAROMYCES CEREVISIAE; SCALE UP; SENSORY ANALYSIS; SULFUR DIOXIDE ADDITION; SURVIVAL TIME; WINE; WINE INDUSTRY; WINEMAKING; YEAST;

SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 33747109047     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.02931.x     Document Type: Article

References (71)

1. Abram, F., Smelt, J.P.P.M., Bos, R. and Wouters, P.C. (2003) Modelling and optimization of inactivation of Lactobacillus plantarum by pulsed electric field treatment. J Appl Microbiol 94, 571-579.
2. Adams, J.B. (1997) Food additive-additive interactions involving sulphur dioxide and ascorbic and nitrous acids: a review. Food Chem 59, 401-409.
3. Anderson, J.A. (1994) Milestones marking the knowledge of adverse reactions to food in the decade of the 1980s. Ann Allergy 72, 143-154.
4. Anonymous (1990) Methods of Community Analyses of Wines. Regulation no. 2676/90 of the Commission September 17. Brussels: European Economic Community.
5. Barbosa-Canovas, G.V., Gongora-Nieto, M.M., Pothakamury, U.R. and Swanson, B.G. (1999) Preservation of Foods with Pulsed Electric Fields. San Diego: Academic Press.
6. Barbosa-Canovas, G.V., Gongora-Nieto, M.M. and Swanson, B.G. (2001) Pulsed electric power in food preservation. International Food Information System (http://www.ifis.org/hottopics/pulsedpower.html).
7. Bartowsky, E.J., Xia, D., Gibson, G.H., Fleet, G.H. and Henschke, P.A. (2003) Spoilage of bottled red wine by acetic acid bacteria. Lett Appl Microbiol 36, 307-314.
8. Bendicho, S., Barbosa-Canovas, G.V. and Martin, O. (2002) Milk processing by high intensity pulsed electric fields. Trends Food Sci Techonol 13, 194-204.
9. 2: What do we know about it? Revue des Oenologues et des Technique Vitivinicoles et Oenologique 67, 13-17.
10. Bruer, N.G.C., Coulter, A.D. and Graves, P.J. (1999) Microbiological spoilage of bottled red wine. In The Proceedings of the Tenth Australian Wine Industry Technical Conference ed. Blair, R.J., Sas, A.N., Hayes, P.F. and Hoj, P.B. Sydney, New South Wales, 2-5 August 1988, pp. 253-254. Adelaide, South Australia: Australian Industry Wine Technical Conference Inc.
11. Bush, R.K., Taylor, S.L. and Busse, W. (1986) A critical evaluation of clinical trials in reactions to sulfites. J Allergy Clin Immunol 78, 191-202.
12. Davis, C.P., Shirtliff, M.E., Trieff, N.M., Hoskins, S.L. and Warren, M.M. (1994) Quantification, qualification, and microbial killing efficiencies of antimicrobial chlorine-based substances produced by iontophoresis. Antimicrob Agents Chemother 38, 2768-2774.
13. Devlieghere, F., Vermeiren, L. and Debevere, J. (2004) New preservation technologies: possibilities and limitations. Int Dairy J 14, 273-285.
14. Dittrich, H. (1987) Mikrobiologie des Weines, 2nd edn. Stuttgart: Verlag Eugen Ulmer.
15. Egli, C.M., Edinger, W.D., Mitrakul, C.M. and Henick-Kling, T. (1998) Dynamic of inigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. J Appl Microbiol 85, 779-789.
16. Fleet, G.H. and Heard, G.M. (1993) Yeasts - growth during fermentation. In Wine Microbiology and Biotechnology ed. Fleet, G.H. pp. 27-54. Sydney: Harwood Academic Publishers.
17. Fleet, G., Lafon-Lafourcade, S. and Ribereau-Gayon, P. (1984) Evolution of yeasts and lactic acid bacteria during fermentation and storage of Bordeaux wines. Appl Environ Microbiol 48, 1034-1038.
18. Gaskova, D., Sigler, K., Janderova, B. and Plasek, J. (1996) Effect of high-voltage electric pulsed on yeast cells: factors influencing the killing efficiency. Bioelectrochem Bioenerg 39, 195-202.
19. Godden, P.W. (2000) Persistent wine instability issues. Aust Grapegrower Winemaker 443, 10-14.
20. Godet, C., Poulard, A., Guillou, S. and El Murr, N. (1999) Mutage des vins blancs moelleux par l'application d'un courant d'electrolyse. Revue des Enologue 93, 33-36.
21. Goto, S. (1980) Changes in the wild yeast flora of sulfited grape musts. J Inst Enology Viticulture, Yamanashi Univ 15, 29-32.
22. Grahl, T. and Markl, H. (1996) Killing of microorganisms by pulsed electric fields. Appl Microbiol Biotechnol 45, 148-157.
23. Griffith, R. and Hammond, E.G. (1989) Generation of Swiss cheese flavor components by the reaction of amino acids with carbonyl compounds. J Dairy Sci 72, 604-613.
24. Guillou, S. and El Murr, N. (2002) Inactivation of Saccharomyces cerevisiae in solution by low-amperage electric treatment. J Appl Microbiol 92, 860-865.
25. Guillou, S., Besnard, V., El Murr, N. and Federighi, M. (2003) Viability of Saccharomyces cerevisiae cells exposed to low amperage electrolysis as assessed by staining procedure and ATP content. Int J Food Technol 88, 85-89.
26. Guillou, S., Federighi, M., Godet, C., Foulard, A. and El Murr, N. (2004) Low amperage direct electric current as an alternative technique to sulphur dioxide in the stabilisation of semi sweet white wines. J Food Technol 2, 120-124.
27. Heard, G.M. and Fleet, G.H. (1986) Evaluation of selective media for enumeration of yeasts during wine fermentation. J Appl Bacteriol 60, 477-481.
28. Heard, G. and Fleet, G. (1988) The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice. J Appl Bacteriol 65, 23-28.
29. Heinz, V., Alvarez, I., Angersbach, A. and Knorr, D. (2002) Preservation of liquid foods by high intensity pulsed electric fields. Trends Food Sci Technol 12, 103-111.
30. Heinz, V., Toepfl, S. and Knorr, D. (2003) Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innovative Food Sci Emerg Technol 4, 167-175.
31. Henick-Kling, T., Edinger, W., Daniel, P. and Monk, P. (1998) Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine. J Appl Microbiol 84, 865-876.
32. Herraiz, T., Martin-Alvarez, P.J., Reglero, G., Herraiz, M. and Cabezudo, M.D. (1989) Differences between wines fermented with and without SO2 using various selected yeasts. J Sci Food Agric 49, 249-258.
33. Herraiz, T., Reglero, G., Herraiz, M., Martin-Alvarez, P.J. and Cabezudo, M.D. (1990) The influence of the yeast and type of culture on the volatile composition of wines fermented without sulfur dioxide. Am J Enol Vitic 41, 313-318.
34. ISO (1977) Sensory analysis. Apparatus. Wine-tasting glass. ISO 3591, Group B, p. 9.
35. ISO (1988) Sensory analysis. Guide for the installation of a chamber for sensory analysis. ISO 8589, Group E, p. 9.
36. Jago, P.H., Stanfield, G., Simpson, W.J. and Hammond, J.R.M. (1989) The effect of extractant and sample composition on the performance of a commercial firefly luciferase reagent. In Rapid Methods in Microbiology ed. Stanley, P.E., McCarthy, B.J. and Smiter, R. pp. 53-61. Oxford: Blackwell.
37. Knorr, D. and Heinz, V. (2001) Development of nonthermal methods for microbial control. In Disinfection, Sterilization, and Preservation ed. Block, S.S. pp. 853-877. Philadelphia: Lippincott Williams & Wilkins.
38. Kurtzman, C.P. (1990) Classification and general properties of yeasts. In Yeast Biotechnology and Biocatalysis ed. Verachtert, H. and De Mot, R. pp. 1-34. New York: Marcel Dekker.
39. Lema, C., Garcia-Jares, C., Orriols, I. and Angulo, L. (1996) Contribution of Saccharomyces and non-Saccharomyces populations to the production of some components of Albarino wine aroma. Am J Enol Vitic 47, 206-216.
40. Lustrato, G., Alfano, G., Belli, C., Grazia, L., Iorizzo, M., Maiuro, L., Massarella, F. and Zanardini, E. et al. (2003) Controlling grape must fermentation in early wine-making phases: the role of electrochemical treatment. J Appl Microbiol 95, 1087-1095.
41. Meilgaard, M., Civille, G. and Carr, B. (1991) Sensory Evaluation Techniques, 2nd edn. Baton Rouge: CRC Press.
42. Mora, J., Barbas, J. and Mulet, A. (1990) Growth of yeast species during the fermentation of musts inoculated with Kluyveromyces thermotolerants and Saccharomyces cerevisiae. Am J Enol Vitic 41, 156-159.
43. Ough, C.S. (1983) Sulphur dioxide and sulphites. In Antimicrobials in Foods, 2nd edn. ed. Davidson, P.M. and Branen, A.L. pp. 137-190. New York: Marcel Dekker.
44. Peterson, G.F., Kirane, M., Hill, N. and Agapito, A. (2000) A comprehensive survey of the total sulfur dioxide concentrations of American wines. Am J Enol Vitic 51, 189-191.
45. Rainieri, S. and Pretorius, I.S. (2000) Selection and improvement of wine yeasts. Ann Microbiol 50, 15-31.
46. Ranalli, G., Chiumenti, R., Donantoni, L. and Sorlini, C. (1996) Electrolytic treatment of swine liquid manure in a full scale experiment. J Environ Sci Health A31, 1705-1721.
47. Ranalli, G., Recchiuti, J.E. and Grazia, L. (1998) Bioluminescence and impedance monitoring to detect the activity of starter cultures during frozen storage. Ann Microbiol Enzimol 48, 169-180.
48. Ranalli, G., Iorizzo, M. and Grazia, L. (2000) Effects of low electric current on media and on grape juice. In The Rising Power of Yeasts in Science and Industry ed. van Dijken, J.P. and Sheffers, A. pp. 369-370. Delft, the Netherlands: Delft University Press.
49. Ranalli, G., Iorizzo, M., Lustrato, G. and Grazia, L. (2002) Effects of low electric treatment on yeast microflora. J Appl Microbiol 93, 877-883.
50. Romano, P. and Suzzi, G. (1993) Sulfur dioxide and wine microorganisms. In Wine Microbiology and Biotechnology ed. Fleet, G.H. pp. 373-393. Chur: Harwood Academic Publishers.
51. SAS Institute Inc. (1989) SAS/STAT Users' Guide. Version 6, 4th edn. Cary, NC: SAS Institute Inc.
52. Simon, R.A. (1986) Sulfite sensitivity. Ann Allergy 56, 281-288.
53. Stockley, C.S., Sneyd, T.N. and Lee, T.H. (1993) Reduced additive brewing and winemaking. In Techonology of Reduced-additive Foods ed. Smith, J. pp. 195-237. London: Blakie Academic & Professional.
54. Taylor, S.L. and Dormedy, E.S. (1998) The role of flavoring substances in food allergy and intolerance. In Advances in Food and Nutrition Research, vol. 42 ed. Taylor, S.L. pp. 1-43. San Diego: Academic Press.
55. Taylor, S.L., Bush, R.K., Selner, J.C., Nordlee, J.A., Wiener, M.B., Holden, K., Koepke, J.W., Busse, W.W. et al. (1988) Sensitivity to sulfited foods among sulfite-sensitive subjects with asthma. J Allergy Clin Immunol 81, 1159-1167.
56. Ulmer, H.M., Heinz, V., Ganzle, M.G., Knorr, D. and Vogel, R.F. (2002) Effects of pulsed electric fields on inactivation and metabolic activity of Lactobacillus plantarum in model beer. J Appl Microbiol 93, 326-335.
57. Usseglio-Tomasset, L. (1992) Properties and use of sulphur dioxide. Food Addit Contam 9, 339-404.
58. Vally, H. and Thompson, P.J. (2001) Role of sulfite additives in wine induced asthma: single dose and cumulative dose studies. Thorax 56, 763-769.
59. Vally, H., de Klerk, N. and Thompson, P.J. (2000) Alcoholic drinks: important triggers for asthma. J Allergy Clin Immunol 105, 462-467.
60. Vega-Mercado, H., Martin-Belloso, O., Qin, B.L., Chang, F.J., Góngora-Nieto, M.M., Barbosa-Cánovas, G.V. and Swanson, B.G. (1997) Non-thermal food preservation: pulsed electric fields. Trends Food Sci Technol 8, 151-156.
61. Velizarov, S. (1999) Electric and magnetic fields in microbial biotechnology: possibilities, limitations and perspectives. Electro Magnetobiol 18, 185-212.
62. Weaver, J.C. and Chizmadzhev, Y.A. (1996) Theory of electroporation: a review. Bioelectrochem Bioenerg 41, 135-160.
63. Wedzicha, B. (1984) Chemistry of Sulphur Dioxide in Foods. London: Elsevier Applied Science.
64. Wouters, P.C., Dutreux, N., Smelt, J.P.P.M. and Lelieveld, H.L.M. (1999) Effects of pulsed electric fields on inactivation kinetics of Listeria innocua. Appl Environ Microbiol 65, 5364-5371.
65. Wouters, P.C., Alvarez, I. and Raso, J. (2001) Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends Food Sci Technol 12, 112-121.
66. Wright, W., Zhang, Y.G., Salome, C.M. and Woolcock, A.J. (1990) Effect of inhaled preservatives on asthmatic subjects. I. Sodium metabisulfite. Am Rev Respir Dis 141, 1400-1404.
67. Yang, W.H. (1989) Adverse reactions to food and food additives. Allergy 2, 7-20.
68. Yang, W.H. and Purchase, E.C.R. (1985) Adverse reactions to sulfites. Med Assoc J 133, 865-867.
69. Yarrow, D. (1998) Methods for the isolation, maintenance and identification of yeasts. In The Yeasts, a Taxonomic Study ed. Kurtzman, C.P. and Fell, J.W. pp. 77-100. Amsterdam: Elsevier Science B.V.
70. Zambonelli, C., Romano, P. and Suzzi, G. (1989) Microorganisms of wine. In Biotechnology Applications in Beverage Production ed. Cantarelli, C. and Lanzarini, G. pp. 17-30. London, New York: Elsevier Applied Science.
71. Zanardini, E., Valle, A., Gigliotti, C., Papagno, G., Ranalli, G. and Sorlini, C. (2002) Laboratory-scale trials of electrolytic treatment on industrial wastewaters: microbiological aspects. J Environ Sci Health A37, 1463-1481.