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dc.contributor.author
Maza, Marcos Andres
dc.contributor.author
Pereira, Carolina Marcia
dc.contributor.author
Martínez, Juan Manuel
dc.contributor.author
Camargo, Alejandra Beatriz
dc.contributor.author
Álvarez, Ignacio
dc.contributor.author
Raso, Javier
dc.date.available
2021-08-24T12:47:30Z
dc.date.issued
2020-07
dc.identifier.citation
Maza, Marcos Andres; Pereira, Carolina Marcia; Martínez, Juan Manuel; Camargo, Alejandra Beatriz; Álvarez, Ignacio; et al.; PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes; Elsevier; Innovative Food Science & Emerging Technologies; 63; 7-2020; 1-36
dc.identifier.issn
1466-8564
dc.identifier.uri
http://hdl.handle.net/11336/138751
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
HIGH INTENSITY PEF
dc.subject
MACERATION
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POLYPHENOL COMPOUND
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RED WINE
dc.subject.classification
Otras Ciencias Agrícolas
dc.subject.classification
Otras Ciencias Agrícolas
dc.subject.classification
CIENCIAS AGRÍCOLAS
dc.title
PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and 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
2021-08-19T19:55:07Z
dc.journal.volume
63
dc.journal.pagination
1-36
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Maza, Marcos Andres. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias; Argentina
dc.description.fil
Fil: Pereira, Carolina Marcia. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias; Argentina
dc.description.fil
Fil: Martínez, Juan Manuel. Universidad de Zaragoza; España
dc.description.fil
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
dc.description.fil
Fil: Álvarez, Ignacio. Universidad de Zaragoza; España
dc.description.fil
Fil: Raso, Javier. Universidad de Zaragoza; España
dc.journal.title
Innovative Food Science & Emerging Technologies
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S1466856420303210
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.ifset.2020.102375
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