SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

Brettanomyces is a spoilage concern in the wine industry, conventionally controlled using SO2. Due to its adverse effects on some consumers, the use of emerging non-thermal technologies has started to garner great interest in the food and beverage industry. The results show that HPP is a non-thermal treatment with the potential to reduce the use of SO2 for the preservation of wine in the industry. However, to extend the quality of HPP treated wine beyond six months storage and retain wine colour and total phenolic content, small doses of SO2 may be required. Since, PEF is a continuous process, integration of this technology into current wine production practices would be less challenging than for HPP. This study also underscores the importance on conducting regular tests for B. bruxellensis contamination in the wine industry, because even when plate counts are negligible this yeast has the ability to recover when conditions become favourable again.