italianoenglishfrançaisdeutschespañolportuguês
Language
Search

Sterilizing with Pulsed Light

Antonio Morata, Polytechnic University of Madrid

Sterilizing with Pulsed Light

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). 

Subscribe to Infowine Premium: For just € 60 you can access all the contents published in the journal and the new content offered every week

Published on 03/04/2021
Item available in spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Antonio MORATA; streaming 12 mins)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,391113