Pulsed light (PL) is a non-thermal antimicrobial technology based on the application of very high intensity light flashes (up to 10e5 times that of sunlight at sea level) in very short times of the order of nanoseconds to microseconds. Pulsed light contains broad spectrum radiation of 170-2500 nm including UV, visible and near. It is therefore radiation with low penetration capacity, but effective to sterilize vegetative and sporulated forms of yeast and bacteria.
LP can be used continuously in the processing of grapes to reduce the initial microbiota, control possible alterations by the presence of fungi, yeasts or bacteria, and facilitating the implantation of selected inoculus during fermentation. Also, it would improve the use of new fermentation biotechnologies such as non-saccharomyces and co-inoculations yeast-bacteria, whose success depends in many cases on the possibilitiy of implantation conditioned by the initial microbial population of the grape.
The potential of PL has an impact on obtaining better quality wines, with less risk of microbiological alterations and reduced SO2 levels.
https://doi.org/10.53144/INFOWINE.EN.2021.05.01
ENORFORUM 2020 FINALIST WORK: Video of Antonio Morata's presentation on occasion of ENORFORUM web (May 5-7, 2020).
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VIDEO SEMINAR (Antonio MORATA; streaming 12 mins)
