Artículo
PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes
Maza, Marcos Andres; Martínez, Juan Manuel; Delso, Carlota; Camargo, Alejandra Beatriz
; Raso, Javier; Álvarez, Ignacio
Fecha de publicación:
03/2020
Editorial:
Elsevier
Revista:
Innovative Food Science & Emerging Technologies
ISSN:
1466-8564
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Application to different electric field strengths (E) and specific energies (W) with the pulsed electric fields (PEF) technology on the rate of extraction of phenolic compounds during maceration/fermentation of Grenache grapes was studied. A response surface model between the total polyphenol index extraction rate (TPI) and the E and W of the PEF treatments was established, which permitted the determination of PEF processing conditions to achieve a certain TPI. To achieve a TPI of 50, treatments ranged from high intensity and short time (8 kV·cm− 1 and 45 μs) to low intensity and long time (1 kV·cm− 1 and 2800 μs) applying an optimum W of 4 kJ·kg− 1 in all cases. The application of these PEF treatments reduced maceration time by a rate of 25 to 37% with respect to the untreated grape. Quality characteristics (color intensity, tannins, and total anthocyanins) were neither affected after fermentation nor after 12 months aging in bottles.
Palabras clave:
EXTRACTION
,
MACERATION
,
OPTIMIZATION
,
POLYPHENOLS
,
PULSED ELECTRIC FIELDS
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Identificadores
Colecciones
Articulos(IBAM)
Articulos de INST.DE BIOLOGIA AGRICOLA DE MENDOZA
Articulos de INST.DE BIOLOGIA AGRICOLA DE MENDOZA
Citación
Maza, Marcos Andres; Martínez, Juan Manuel; Delso, Carlota; Camargo, Alejandra Beatriz; Raso, Javier; et al.; PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes; Elsevier; Innovative Food Science & Emerging Technologies; 60; 3-2020; 1-10
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