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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 Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDELSART, Cristèle
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHOLET, Celine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Remy
IDREF: 077398858
dc.contributor.authorGRIMI, Nabil
dc.contributor.authorGONTIER, Etienne
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGENY-DENIS, Laurence
dc.contributor.authorVOROBIEV, Eugène
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIETTON-PEUCHOT, Martine
dc.date.accessioned2020-12-04T17:07:20Z
dc.date.available2020-12-04T17:07:20Z
dc.date.issued2014-02-01
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/21302
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, t (PEF) = 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, t (PEF) = 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, t (PEF) = 1 to 200 ms, 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.subjectExtraction
dc.subjectGrape
dc.subject.enPulsed electric fields
dc.subject.enSkin
dc.subject.enPolyphenols
dc.titleEffects 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
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédésen_US
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des alimentsen_US
bordeaux.journalFood and Bioprocess Technologyen_US
bordeaux.page424-436en_US
bordeaux.volume7en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue2en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
workflow.import.sourcedissemin
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