PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes
| Autor: | Javier Raso, Ignacio Álvarez, Carolina Marcia Pereira, Juan Manuel Martínez, Marcos Andrés Maza, Alejandra Beatriz Camargo |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Wine
Pomace 04 agricultural and veterinary sciences General Chemistry purl.org/becyt/ford/4.5 [https] 040401 food science Industrial and Manufacturing Engineering chemistry.chemical_compound Bottling line 0404 agricultural biotechnology chemistry Anthocyanin RED WINE HIGH INTENSITY PEF Maceration (wine) Specific energy Fermentation Food science MACERATION POLYPHENOL COMPOUND purl.org/becyt/ford/4 [https] Food Science Winemaking |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET Zaguán: Repositorio Digital de la Universidad de Zaragoza Universidad de Zaragoza Zaguán. Repositorio Digital de la Universidad de Zaragoza instname |
| Popis: | Phenolic compounds extracted from the solid parts of the grapes during the maceration-fermentation stage define many of the sensory attributes of red wine such as color, bitterness or astringency. The effect of moderate a PEF treatment (M-PEF) (5 kV·cm−1, 8.8 kJ·kg−1) and an intense PEF treatment (I-PEF) (5 kV·cm−1, 52.9 kJ·kg−1) on the reduction of maceration time during vinification of Caladoc and Grenache grapes was investigated. In both grape varieties, M-PEF treatment combined with 4 days of maceration was the most effective treatment in achieving high anthocyanin content, color intensity and total phenol index at the end of fermentation. The I-PEF treatment promoted a rapid release of anthocyanins and phenolic compounds, along with a fast increment in the color intensity of the must after 24 h of maceration. Although the color intensity and anthocyanin content decreased significantly throughout fermentation when grape pomace was removed after 24 h, these parameters were similar, after 3 months of bottling, in the case of Caladoc and slightly lower in Grenache than the control wine, for which maceration was extended for 10 days. Therefore, results obtained in this investigation are the first to demonstrate the potential of I-PEF for the reduction of maceration time to 24 h in red winemaking. Fil: Maza, Marcos Andres. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias; Argentina Fil: Pereira, Carolina Marcia. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias; Argentina Fil: Martínez, Juan Manuel. Universidad de Zaragoza; España Fil: Camargo, Alejandra Beatriz. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Álvarez, Ignacio. Universidad de Zaragoza; España Fil: Raso, Javier. Universidad de Zaragoza; España |
| Databáze: | OpenAIRE |
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