Mostrar el registro sencillo del ítem
dc.contributor.author
Maza, Marcos Andres
dc.contributor.author
Martínez, Juan Manuel
dc.contributor.author
Delso, Carlota
dc.contributor.author
Camargo, Alejandra Beatriz
dc.contributor.author
Raso, Javier
dc.contributor.author
Álvarez, Ignacio
dc.date.available
2020-05-15T20:23:41Z
dc.date.issued
2020-03
dc.identifier.citation
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
dc.identifier.issn
1466-8564
dc.identifier.uri
http://hdl.handle.net/11336/105286
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
EXTRACTION
dc.subject
MACERATION
dc.subject
OPTIMIZATION
dc.subject
POLYPHENOLS
dc.subject
PULSED ELECTRIC FIELDS
dc.subject.classification
Otras Ciencias Agrícolas
dc.subject.classification
Otras Ciencias Agrícolas
dc.subject.classification
CIENCIAS AGRÍCOLAS
dc.title
PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-05-07T14:23:07Z
dc.journal.volume
60
dc.journal.pagination
1-10
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Maza, Marcos Andres. Universidad de Zaragoza; España. Universidad Nacional de Cuyo; Argentina
dc.description.fil
Fil: Martínez, Juan Manuel. Universidad de Zaragoza; España
dc.description.fil
Fil: Delso, Carlota. Universidad de Zaragoza; España
dc.description.fil
Fil: Camargo, Alejandra Beatriz. 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. Universidad Nacional de Cuyo; Argentina
dc.description.fil
Fil: Raso, Javier. Universidad de Zaragoza; España
dc.description.fil
Fil: Álvarez, Ignacio. Universidad de Zaragoza; España
dc.journal.title
Innovative Food Science & Emerging Technologies
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.ifset.2020.102303
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S1466856419309385
Archivos asociados