Structural and biochemical changes induced by pulsed electric field treatments on Cabernet Sauvignon grape berry skins: impact on cell wall total tannins and polysaccharides

CHOLET, Celine; DELSART, Cristèle; PETREL, Mélina; GONTIER, Etienne; GRIMI, Nabil; L'HYVERNAY, Annie; GHIDOSSI, Remy; VOROBIEV, Eugène; MIETTON-PEUCHOT, Martine; GENY-DENIS, Laurence

doi:10.1021/jf404804d

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CHOLET, Celine

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

DELSART, Cristèle
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

PETREL, Mélina

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Journal of Agricultural and Food Chemistry. 2014-04-02, vol. 62, n° 13, p. 2925-34

Resumen en inglés

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 histocytological 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)). Histocytological observations and the study of levels of polysaccharidic fractions and total amounts of tannins allowed differentiation between the two treatments. Whereas PEF1 had little effect on the polyphenol structure and pectic fraction, PEF2 profoundly modified the organization of skin cell walls. Depending on the PEF parameters, cell wall structure was differently affected, providing variable performance in terms of polyphenol extraction and wine quality.< Leer menos

Palabras clave en inglés

Cell Wall

Electricity

Food Handling

Fruit

Polysaccharides

Tannins

Vitis

Wine

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