Proceedings Volume 2010 (format .pdf) - SimpBTH

of the PEF + UV system over the PEF technology alone. The UV radiationtreatment is used only combined with PEF, with the Hurdle strategy.CONCLUSIONS• Non-thermal PEF and UV treatments, simple or combined, are futuretreatments in oenology, being able to replace thermal treatments, which havenegative effects over the products quality.• The microorganisms in wine have different resistance to the action of thepulsed electric field, yeast and lactic acid bacteria being the most affected,and the acetic bacteria the most resistant. As a result of the diversity ofspecies in each group of microorganisms, different resistant strains mayappear, but the results confirm the fact that larger microorganisms are lessaffected by the PEF than the smaller ones.• Simple UV treatment have determined a reduction of 36% - 62% ofmicroorganisms, depending on the type of microorganism and exposureduration, inactivation rate being higher for bacteria.• Combined treatments improve the performance of the system, being moreefficient. These treatments can be applied in oenology for the inactivation ofspecific wine microorganisms. Technological steps in which they can beapplied depend on the intended purpose.REFERENCES1. Popa M., Niculiţă P., Miteluţ A., Geicu M., Ghiduruş M., Turtoi M., Cramariuc R., 2008, Nonthermal innovative pasteurization technology of food using a combination between pulse electricfield and high pressure, International Symposium on New Researches in Biotechnology,Program and abstracts, ISSN 1224-7774, Bucureşti 2008;2. Radu CRAMARIUC, Aurelia TUDORACHE, Mona Elena POPA, Elena BRÎNDUSE, LucianaNISIPARU, Amalia MITELUT, Mira O. TURTOI, Laura FOTESCU, 2007, Corona Discharge inElectroporation of Cell Membranes, 12th International Conference on Electrostatics,Electrostatics, 2007.3. Aurelia TUDORACHE, Elena BRINDUSE, Radu CRAMARIUC, Laura FOTESCU, IoanNAMOLOSANU, Mona POPA, Diana Elena TUDORACHE, 2007, Evaluarea efectului deinactivare prin tratament PEF a germenilor de alterare a vinurilor, Simpozion stiintific„Agricultura româneascã în UE – oportunitãti si perspective”, Iasi, Lucrãri stiintifice. SeriaAgronomie nr. 50, EDITURA‚ ION IONESCU DE LA BRAD, ISSN 1454 – 7414, CNCSIS477.4. A. Tudorache, E. Brînduse, L. Fotescu, I. Namolosanu, M. Popa, A. Antoce, R. Cramariuc, D.E.Tudorache, 2007, Fundamental Aspects Concerning the Aplication of the Pulsatory ElectricField (PEF) Technology in Wine Stabilization, Lucrãri stiintifice, seria Horticulturã, CNCSIS422.5. Noci F., Reiner M., Walking-Ribeiro M., Cronin D.A., Morgan D.J., Lyng J.G, 2008,.Ultravioletirradiation and pulsed electric fields for the preservation of fresh apple Juice, in Journal of FoodEngineering, 85, pp.141 – 146.314