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Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDELSART, Cristèle
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHOLET, Céline
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Rémy
dc.contributor.authorGRIMI, Nabil
hal.structure.identifierBordeaux Imaging Center [BIC]
dc.contributor.authorGONTIER, Etienne
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGENY-DENIS, Laurence
dc.contributor.authorVOROBIEV, Eugène
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIETTON-PEUCHOT, Martine
dc.date.accessioned2022-06-29T12:27:44Z
dc.date.available2022-06-29T12:27:44Z
dc.date.issued2013-01-13
dc.identifier.issn1935-5130en_US
dc.identifier.urihttps://www.researchgate.net/publication/234138416_Effects_of_Pulsed_Electric_Fields_on_Cabernet_Sauvignon_Grape_Berries_and_on_the_Characteristics_of_Wines
dc.identifier.urioai:researchgate.net:234138416
dc.identifier.urioai:crossref.org:10.1007/s11947-012-1039-7
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/140326
dc.description.abstractEnThe 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 %).
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.subject.enPulsed electric fields
dc.subject.enExtraction
dc.subject.enGrape
dc.subject.enSkin
dc.subject.enPolyphenols
dc.title.enEffects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines
dc.typeArticle de revueen_US
dc.identifier.doi10.1007/s11947-012-1039-7en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood and Bioprocess Technologyen_US
bordeaux.page424-436en_US
bordeaux.volume7en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - UMR 1366en_US
bordeaux.issue2en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20and%20Bioprocess%20Technology&rft.date=2013-01-13&rft.volume=7&rft.issue=2&rft.spage=424-436&rft.epage=424-436&rft.eissn=1935-5130&rft.issn=1935-5130&rft.au=DELSART,%20Crist%C3%A8le&CHOLET,%20C%C3%A9line&GHIDOSSI,%20R%C3%A9my&GRIMI,%20Nabil&GONTIER,%20Etienne&rft.genre=article


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