Effects of pulsed electric fields on quality characteristics of red wine

Processing of red wine by pulsed electric fields for ending fermentation and/or pasteurization by pulsed electric fields (PEF) with determination of physical, chemical and sensory properties of wine as well as inactivation of inoculated Escherichia coli O157:H7, Lactobacillus bulgaricus, Candida lipolytica (Yarrowia lipolytica), Saccharomyces cerevisiae and Hansenula anomala were aimed in the thesis.Red wine samples were processed as a function of electric field strength and treatment temperature in first group of experiments and electric field strength and treatment time in second group of experiments. Except for total antioxidant capacity and total monomeric anthocyanin content with increased electric field strength and temperature no significant change were detected for pH, titrable acidity (%TA), ºBrix, conductivity, colour (L*, a* and b*), total phenolic substances, and metal ion concentration measurement and sensory analysis (p?0.05). However, inactivation of inoculated microorganisms increased with increased electric field and treatment temperature or increased electric field and treatment time (p?0.05).As a result, it can be concluded that PEF treatment can be used to process red wine without any adverse effect on physical, chemical and sensory properties and with significant reduction on the undesirable yeasts, spoilage and pathogen bacteria. These results revealed that microbial stability of red wine can be ensured with PEF treatment.