PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes

被引：22

作者：

Andres Maza, Marcos ^{[1
,2
]}

Manuel Martinez, Juan ^{[2
]}

Delso, Carlota ^{[2
]}

Camargo, Alejandra ^{[1
]}

Raso, Javier ^{[2
]}

Alvarez, Ignacio ^{[2
]}

机构：

[1] Univ Nacl Cuyo, Fac Ciencias Agr, Dept Ciencias Enol & Agroalimentarias, Mendoza, Argentina

[2] Univ Zaragoza, Fac Vet, Dept Prod Anim & Ciencia Alimentos, Tecnol Alimentos,IA2,CITA, Zaragoza, Spain

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2020年 / 60卷

关键词：

Pulsed electric fields; Maceration; Polyphenols; Extraction; Optimization; PULSED ELECTRIC-FIELDS; RED WINE; METAL RELEASE; VINIFICATION; TEMPRANILLO; PARAMETERS; GRACIANO; IMPROVE; TANNINS;

D O I：

10.1016/j.ifset.2020.102303

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Application to different electric field strengths (E) and specific energies (W) with the pulsed electric fields (PEF) technology on the rate of extraction of phenolic compounds during maceration/fermentation of Grenache grapes was studied. A response surface model between the total polyphenol index extraction rate (TPI) and the E and W of the PEF treatments was established, which permitted the determination of PEF processing conditions to achieve a certain TPI. To achieve a TPI of 50, treatments ranged from high intensity and short time (8 kV.cm(-1) and 45 mu s) to low intensity and long time (1 kV.cm(-1) and 2800 mu s) applying an optimum W of 4 kJ.kg(-1) in all cases. The application of these PEF treatments reduced maceration time by a rate of 25 to 37% with respect to the untreated grape. Quality characteristics (color intensity, tannins, and total anthocyanins) were neither affected after fermentation nor after 12 months aging in bottles.

引用

页数：10

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