STUDY OF THE EFFECT OF HIGH INTENSITY PULSED ELECTRIC FIELD TREATMENT ON NATURAL MICROBIAL POPULATION OF MUSTS

The elaborator sector of musts, wines and derivatives of the grape needs to guarantee the microbiological and biochemical stability of finished products, with the intention to ensure commercial acceptance. The use of additives has two types of problematic issues: one related with food safety, as the case of the progressive diminution of the sulphur dioxide content in the elaboration because of the possible risk of allergic reactions in some individuals, and another related with technological aspects, as it is the case of certain organic acids. The use of other additives is limited by a specific legislation for the wine sector. We have studied the microbiological effects of of high intensity pulsed electric field (HIPEF). The application of HIPEF is a nonthermal technology that is being applied to avoid the negative incidences that heat produces on foods. The treatment by HIPEF was compared with a traditional treatment of juice conservation: the pasteurization.