Application of pulsed electric fields for improving the maceration process during vinification of red wine:: influence of grape variety

被引：72

作者：

Lopez, N. ^{[1
]}

Puertolas, E. ^{[1
]}

Condon, S. ^{[1
]}

Alvarez, I. ^{[1
]}

Raso, J. ^{[1
]}

机构：

[1] Univ Zaragoza, Fac Vet, E-50013 Zaragoza, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2008年 / 227卷 / 04期

关键词：

pulsed electric fields; anthocyanins; phenols; red wine; extraction;

D O I：

10.1007/s00217-008-0825-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of the application of pulsed electric fields (PEF) treatments (2, 5 and 10 kV/cm) to the grape skin on the evolution of colour intensity, anthocyanins and index of total polyphenols along the vinification process of three grape varieties (Garnacha, Mazuelo and Graciano) has been investigated. It has been demonstrated that the ability of PEF to permeabilize cellular tissues is an effective treatment to improve the extraction of phenolic compounds. The influence of the intensity of the PEF treatment on colour intensity, anthocyanins and index of total polyphenols depended on the grape variety investigated. As compared with the control, the application of a PEF treatment was more effective in Mazuelo than in Garnacha and Graciano varieties. Increasing the electric field strength from 2 to 10 kV/cm led to a significant increment in treatment efficiency in Mazuelo but not in Garnacha and Graciano. The low energy consumption for cell permeabilization of grape skins (0.4-6.7 kJ/kg) and the short processing time required are key advantages of PEF technology to reduce the duration of the maceration during vinification or to increase the quantity of phenolic compounds in the final wine.

引用

页码：1099 / 1107

页数：9