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

Pulsed light is an emerging technology used to limit the proliferation of microorganisms in food matrices. The treatment consists on emission ultra-short high intensity white pulses. composed by ultraviolet, visible and near infrared spectra. Its use enology allows winemaker carry ternary (simultaneous) sequential fermentations. PL working conditions were determined through this investigation at same time that implantation feasibility yeast bacteria for acidification red wine was assed. experimental set up evaluated different doses (number pulses energy density) destemmed grapes. grapes placed inside a laboratory-scale cabinet tray mixed randomly three times within treatment. (both native inoculated) followed with selective differential growing media. population decreased 1.2 log 10 UFC/mL, although reduction less sensitive when initial already low (e.g. 1 × 2 UFC/mL). favored accumulation lactic acid, produced either or bacteria, treated musts. concentration acid higher using L. thermotolerans against O. oenni coinoculation MLF.