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This work was funded by the Ministerio de Ciencia, Innovacion y Universidades RTI2018-096626-B-I00.

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Morata, AntonioCorresponding AuthorAntonia Banuelos, MariaAuthorLoira, IrisAuthorGarciadeblas, BlancaAuthorGonzalez, CarmenAuthorSuarez Lepe, Jose AntonioAuthor

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Article

Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts

Publicated to:Food And Bioprocess Technology. 13 (6): 1087-1094 - 2020-06-01 13(6), DOI: 10.1007/s11947-020-02458-1

Authors: Morata, Antonio; Antonia Banuelos, Maria; Loira, Iris; Raso, Javier; Alvarez, Gnacio; Garciadeblas, Blanca; Gonzalez, Carmen; Suarez Lepe, Jose Antonio;

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Abstract

Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with an intensity of 20 kV/cm, 150 pulses, and 3 mu s were applied continuously to the must of Vitis vinifera L. cv Garnacha, reducing the initial population by 1-log CFU/mL and, in most cases, maintaining a high viable population at the end of fermentation of the inoculated non-Saccharomyces. Several specific yeast metabolites produced by the inoculated non-Saccharomyces yeasts were found at higher levels in the PEF-processed musts, thus indicating a better implantation of these yeasts. The main differences have been found not only in some esters such as ethyl lactate, 2-phenyl ethyl acetate, and ethyl acetate but also in the lactic acid concentration for Lachancea thermotolerans inocula.

Keywords

CerevisiaeFermentationGrapeImproveInactivationLachancea thermotoleransMetschnikowia pulcherrimaMicrobial-populationsMustPreservationPulsed electric fieldsQualitySchizosaccharomyces pombeTorulaspora delbrueckiiTorulaspora-delbrueckii

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food And Bioprocess Technology due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2020, it was in position 34/143, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From a relative perspective, and based on the normalized impact indicator calculated from the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 1.83, which indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: Dimensions May 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-05-31, the following number of citations:

  • WoS: 3
  • Scopus: 8
  • Google Scholar: 7
  • OpenCitations: 9

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-05-31:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 20 (PlumX).

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (MORATA BARRADO, ANTONIO DIONISIO) and Last Author (SUAREZ LEPE, JOSE ANTONIO).

the author responsible for correspondence tasks has been MORATA BARRADO, ANTONIO DIONISIO.