Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters

被引：23
作者：
El Darra, Nada [1 ,3 ]
Rajha, Hiba N. [1 ,2 ]
Ducasse, Marie-Agnes [4 ]
Turk, Mohammad F. [5 ]
Grimi, Nabil [1 ]
Maroun, Richard G. [2 ]
Louka, Nicolas [2 ]
Vorobiev, Eugene [1 ]
机构：
[1] Univ Technol Compiegne, Univ Paris 04, Lab Transformat Integrees Mat Renouvelable, UTC ESCOM,EA TIMR 4297,Ctr Rech Royallieu, CS 60 319, F-60203 Compiegne, France
[2] Univ St Joseph, Fac Sci, UR TVA, Ctr Anal & Rech, BP 11-514, Beirut 11072050, Lebanon
[3] Beirut Arab Univ, Fac Heath Sci, Box 115020, Tarik El Jedidah Beirut 11072809, Riad El Solh, Lebanon
[4] Inst Francais Vigne & Vin, Pole Rhone Mediterranee, F-11430 Gruissan, France
[5] Ecole Super Chim Organ & Minerale, EA TIMR UTC ESCOM 4297, 1 Allee Reseau Jean Marie Buckmaster, Compiegne, France
来源：
FOOD CHEMISTRY | 2016年 / 213卷
关键词：
PEF; Intensity; Extraction; Grape; Wine; Polyphenols; Colour; Copigmentation; Tannins; EMERGING TECHNOLOGIES; GRAPE BERRIES; VINIFICATION; EXTRACTION; PROTEINS; RELEASE; POLYPHENOL; COMPONENTS; IMPACT;
D O I：
10.1016/j.foodchem.2016.06.073
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This work studies the effect of pulsed electric field (PEF) treatment at moderate and high field strengths (E = 0.8 kV/cm & 5 kV/cm) prior and during alcoholic fermentation (AF) of red grapes on improving different parameters of pre-treated extracts: pH, degrees Brix, colour intensity (CI), total polyphenols content (TPI) of Cabernet Sauvignon red wine. Similar trends were observed for treating grapes using moderate and high electric field strength on the enhancement of CI and TPI of the wine after AF. The application of PEF using moderate strengths at different times during cold maceration (CM) (0, 2 and 4 days) was more efficient for treatment during CM. The treatment during AF showed lower extraction rate compared to treating during CM and prior to AF. Our results clearly show that the best time for applying the PEF-treatment through the red fermentation is during the CM step. (C) 2016 Published by Elsevier Ltd.
引用
收藏
页码：352 / 360
页数：9
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