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Enhanced Extraction of Phenolic Compounds from Merlot Grapes by Pulsed Electric Field Treatment

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDELSART, Cristele
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Remy
IDREF: 077398858
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPOUPOT, Christian
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHOLET, Celine
dc.contributor.authorGRIMI, Nabil
dc.contributor.authorVOROBIEV, Eugene
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMILISIC, Vladan
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIETTON PEUCHOT, Martine
dc.date.accessioned2022-08-31T13:01:20Z
dc.date.available2022-08-31T13:01:20Z
dc.date.issued2012-06-01
dc.identifier.issn0002-9254en_US
dc.identifier.urihttps://www.researchgate.net/publication/233733588_Enhanced_Extraction_of_Phenolic_Compounds_from_Merlot_Grapes_by_Pulsed_Electric_Field_Treatment
dc.identifier.urioai:researchgate.net:233733588
dc.identifier.urioai:crossref.org:10.5344/ajev.2012.11088
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/140626
dc.description.abstractEnThe objective of this investigation was to study the influence of pulsed electric field application on fermentation process and wine characteristics. Investigations were related, in particular, to the effects of pulsed electric field pretreatment (500Ŕ700 V/cm) of grapes with a short treatment duration (40Ŕ100 ms) on the evolution of color intensity, anthocyanins, and phenolic content during the alcoholic fermentation of Merlot grapes and seven months after bottling. The kinetics of the extraction of valuable compounds during the vinification stage was established. Sensory analyses of untreated wines were compared to those of pulsed electric field-treated wines. These results showed that the permeabilization of Merlot skin by a pulsed electric field treatment resulted in increased extraction of polyphenols and anthocyanins. Pulsed electric field of moderate intensity and short duration accelerated the flow kinetics of phenolic compounds through the cell membranes. Compared to the classical process, pulsed electric field treatment has the advantage of nonthermal selective extraction (<5°C) involving no loss of product quality. Phenolic compounds have an important role in enology owing to their contribution to the sensory properties of wine and to their participation in various phenomena during the vinification and aging processes. Sensory analysis indicated that pulsed electric field treatment contributes to the enhancement of the sensory attributes of wine. This technique seems to be an interesting alternative to current prefermentative techniques.
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.subject.enPolyphenols
dc.subject.enPulsed electric field
dc.subject.enWine
dc.subject.enExtraction
dc.subject.enDiffusion
dc.title.enEnhanced Extraction of Phenolic Compounds from Merlot Grapes by Pulsed Electric Field Treatment
dc.typeArticle de revueen_US
dc.identifier.doi10.5344/ajev.2012.11088en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalAmerican Journal of Enology and Viticultureen_US
bordeaux.page205-211en_US
bordeaux.volume63en_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.ccCC BY-NC-SAen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=American%20Journal%20of%20Enology%20and%20Viticulture&rft.date=2012-06-01&rft.volume=63&rft.issue=2&rft.spage=205-211&rft.epage=205-211&rft.eissn=0002-9254&rft.issn=0002-9254&rft.au=DELSART,%20Cristele&GHIDOSSI,%20Remy&POUPOT,%20Christian&CHOLET,%20Celine&GRIMI,%20Nabil&rft.genre=article


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