Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides
Language
EN
Article de revue
This item was published in
Journal of Agricultural and Food Chemistry. 2014-03-11, vol. 62, n° 13, p. 2925-2934
English Abstract
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 ...Read more >
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.Read less <
English Keywords
Microscopy
Polysaccharides
Pulsed electric field
Cell wall tannins
Vitis vinifera L.
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