CHOLET, Céline; DELSART, Cristèle; PETREL, Melina; GONTIER, Etienne; GRIMI, Nabil; L'HYVERNAY, Annie; GHIDOSSI, Remy; VOROBIEV, Eugène; MIETTON-PEUCHOT, Martine; GENY, Laurence

doi:10.1021/jf404804d

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CHOLET, Céline
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

DELSART, Cristèle
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

PETREL, Melina
Bordeaux Imaging Center [BIC]

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Journal of Agricultural and Food Chemistry. 2014-03-11, vol. 62, n° 13, p. 2925-2934

Résumé en anglais

Pulsed electric field (PEF) treatment is an emerging technology that is arousing increasing interest in vinification processes for its ability to enhance polyphenol-extraction performance. The aim of this study was to investigate the effects of PEF treatment on grape-skin histo-cytological structures and on the organization of skin cell-wall polysaccharides and tannins which, until now, have been little investigated. This study relates to the effects of two PEF treatments on harvested Cabernet Sauvignon berries: PEF1 (medium strength (4 kV/cm); short duration (1 ms)) and PEF2 (low intensity (0.7 kV/cm); longer duration (200 ms)). Histo-cytological observations and study of levels of polysaccharidic fractions and total amounts of tannins allowed us to differentiate between the two treatments. Whereas PEF1 had little effect on the polyphenol structure and the pectic fraction, PEF2 profoundly modified the organization of skin cell-walls. Depending on the PEF parameters, cell-wall structure was differently impacted, providing variable performance in terms of polyphenol extraction and wine quality.< Réduire

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Microscopy

Polysaccharides

Pulsed electric field

Cell wall tannins

Vitis vinifera L.

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Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides

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