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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJUNQUA, Remy
dc.contributor.authorCARULLO, Daniele
dc.contributor.authorFERRARI, Giovanna
dc.contributor.authorPATARO, Gianpiero
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Remy
dc.date.accessioned2021-12-08T14:47:25Z
dc.date.available2021-12-08T14:47:25Z
dc.date.issued2021-07-15
dc.identifier.issn2494-1271en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/124058
dc.description.abstractEnHigh energy consumption is often required to increase the extraction of phenolic compounds from grapes during alcoholic fermentation. Processes such as thermovinification require significant temperature changes over a long period of time to ensure the diffusion of phenolic compounds from the grape skin layer to the must. In this study, the capability of the ohmic heating (OH) process (E = 55 V/cm, t = 60-90 s, T = 72°C) to improve the extractability of valuable intracellular compounds from grape skins of Aglianico and Barbera grape matrices before the alcoholic fermentation stepAs similarly reported by Donsì et al. (2010), any tissue damage to grape skins occurring after the application of either conventional or ohmic heating was not found to influence the rate of fermentation. was investigated and compared with both untreated and conventional thermally (CH) treated (T = 72°C, t = 90 s) samples. Total phenolics and antioxidant capacity were monitored during fermentation (10 days). In comparison to the conventional thermal treatment, the results showed that the phenolic compound content of musts was twice as high immediately after OH treatment. This process could drastically improve the classic prefermentary maceration (thermovinifications, cold macerations, etc.) time. In finished wines produced from the treated musts, the total polyphenolic content of OH wines was up to 17 % higher than that of CH wines, and 30 % higher than that of untreated wines. No differences in concentrations of total tannins and anthocyanins were observed between conventional and ohmic heated musts. However, an increase of 30 to 200 % for some aromatic esters was observed in wines from ohmic heated musts. Overall, the outcomes of this work proved that, in addition to the thermal effect, the moderate electric field (MEF) applied during ohmic heating has the potential to induce an instantaneous release of polyphenolic compounds due to the electroporation phenomenon of cell membranes, thus saving energy and reducing processing time.
dc.language.isoENen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subject.enOhmic heating
dc.subject.enWine
dc.subject.enExtraction
dc.subject.enPolyphenol
dc.subject.enElectroporation
dc.title.enOhmic heating for polyphenol extraction from grape berries: An innovative prefermentary process
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/oeno-one.2021.55.3.4647en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOeno Oneen_US
bordeaux.page39-51en_US
bordeaux.volume55en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue3en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.identifierhal-03470940
hal.version1
hal.date.transferred2021-12-08T14:47:29Z
hal.exporttrue
dc.rights.ccCC BYen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Oeno%20One&rft.date=2021-07-15&rft.volume=55&rft.issue=3&rft.spage=39-51&rft.epage=39-51&rft.eissn=2494-1271&rft.issn=2494-1271&rft.au=JUNQUA,%20Remy&CARULLO,%20Daniele&FERRARI,%20Giovanna&PATARO,%20Gianpiero&GHIDOSSI,%20Remy&rft.genre=article


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