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Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines
Language
EN
Article de revue
This item was published in
Food and Bioprocess Technology. 2013-01-13, vol. 7, n° 2, p. 424-436
English Abstract
The treatment of Cabernet Sauvignon red grapes by
pulsed electric fields (PEFs) is performed prior to vinification
in order to enhance the extraction of polyphenols. PEF treatments
of the longest duration and of the ...Read more >
The treatment of Cabernet Sauvignon red grapes by
pulsed electric fields (PEFs) is performed prior to vinification
in order to enhance the extraction of polyphenols. PEF treatments
of the longest duration and of the highest energy
(E= 0.7 kV/cm, tPEF=200 ms, W=31 Wh/kg) changed the
structure of grape skins and produced a wine that was richer
in tannins (34 %), while treatment of the highest strength
(E=4 kV/cm, tPEF=1 ms, W =4 Wh/kg) altered the visual
appearance of phenolic compounds in the skins and led to
greater extraction of the anthocyanins (19 %). The PEF treatments
caused the depolymerization of skin tannins, improving
the diffusion of these decondensed tannins which are smaller.
The PEF treatment of longest duration and of the highest
energy had more impact on the parietal tannins and the cell
walls of the skins while treatment of the highest strength modified more the vacuolar tannins. Changes in the operating
parameters of the PEF treatment (E=0.7 to 4 kV/cm, tPEF=1 to
200ms,W=4 to 31 Wh/kg) did not affect alcohol content, total
acidity nor volatile acidity in finished wines compared to the
values of the control wine, but seemed to cause a slight
increase in pH (1–2 %).Read less <
English Keywords
Pulsed electric fields
Extraction
Grape
Skin
Polyphenols
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