The use of Pulsed Light to reduce native population on the pruina of grapes, and the use of Lachancea thermotolerans as red wine acidifier

Abstract

Pulsed light is an emerging technology used to limit the proliferation of microorganisms in food matrices. The treatment consists on the emission of ultra-short high intensity white light pulses. The light is composed by ultraviolet, visible and near infrared spectra. Its use in enology allows the winemaker to carry on ternary (simultaneous) and sequential fermentations. The PL working conditions were determined through this investigation at the same time that the implantation feasibility of yeast and bacteria for the acidification of red wine was assed. The experimental set up evaluated different doses (number of pulses and energy density) on destemmed grapes. The grapes were placed inside a laboratory-scale cabinet inside a tray and the grapes were mixed randomly three times within the treatment. The microorganisms (both native and inoculated) were followed up with selective and differential growing media. The yeast population decreased 1.2 log10 UFC/mL, although the reduction is less sensitive when the initial population is already low (e.g. 1 × 102 UFC/mL). The use of PL favored the accumulation of lactic acid, produced by either yeast or bacteria, in treated musts. The concentration of lactic acid was higher when using L. thermotolerans against the use of O. oenni in coinoculation or sequential MLF.