Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

被引：56

作者：

Puertolas, Eduardo ^{[1
]}

Hernandez-Orte, Purificacion ^{[2
]}

Sladana, Guillermo ^{[1
]}

Alvarez, Ignacio ^{[1
]}

Raso, Javier ^{[1
]}

机构：

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

[2] Univ Zaragoza, Fac Ciencias, Dept Quim Analit, E-50009 Zaragoza, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 03期

关键词：

Anthocyanins; Cabernet; Sauvignon; Chromatic parameters; Phenolic content; Pulsed electric fields; Red wine; GRAPE; EXTRACTION; ANTHOCYANINS; COLOR;

D O I：

10.1016/j.foodres.2009.11.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of the application of a continuous pulsed electric fields treatment (PEF treatment) to grape pomace on the evolution of colour and phenolic content of Cabernet Sauvignon red wines has been investigated. Wine from grape treated by PEF presented at the end of alcoholic fermentation higher colour intensity (0), total polyphenol index (TPI) and total anthocyanic content (TAC) than control wine. This effect was observed even although maceration time for PEF wine was 48 h shorter than for control. Differences remained during malolactic fermentation and maturation. After 4 months of aging in bottle, CL TPI and TAC of PEF wine were 38%, 22% and 11% higher respectively than the control. HPLC phenolic profiles of wines were qualitatively similar, without detecting a selective effect on an phenol. No significant differences in sensory attributes between wines were detected. Results indicate that PEF is a promising technology in red winemaking for reducing the maceration time and increasing colour and phenolic extraction. (C) 2009 Elsevier Ltd. All rights reserved

引用

页码：761 / 766

页数：6