INVESTIGADORES
MAZA Marcos Andres
artículos
Título:
Influence of pulsed electric fields on aroma and polyphenolic compounds of Garnacha wine
Autor/es:
MAZA, MARCOS ANDRÉS; MARTÍNEZ, JUAN MANUEL; HERNÁNDEZ-ORTE, PURIFICACIÓN; CEBRIÁN, GUILLERMO; SÁNCHEZ-GIMENO, ANA CRISTINA; ÁLVAREZ, IGNACIO; RASO, JAVIER
Revista:
FOOD AND BIOPRODUCTS PROCESSING
Editorial:
INST CHEMICAL ENGINEERS
Referencias:
Año: 2019 vol. 116 p. 249 - 257
ISSN:
0960-3085
Resumen:
The potential of pulsed electric fields (PEF) for improving polyphenol extraction, decreasing maceration and increasing aroma compounds in the course of the winemaking process were investigated. Twelve tons of Garnacha grapes were processed at a flow rate of 2500 kg h−1, and wines obtained from untreated and PEF-treated (4.0 kV cm−1) grapes after 3 and 6 days of maceration were compared. The highest values of total anthocyanin, total polyphenolic, tannin content, and color intensity were obtained with PEF-treated grapes as well as when the maceration period was extended. The higher tannin concentration observed in PEF-treated wines was a consequence of a higher degree of extraction of tannins located in the grape skins rather than in the seeds. Finally, PEF contributed to the extraction of some individual precursors positive for aroma. These results, obtained at conditions very close to requirements at industrial scale, may encourage the adoption of PEF technology by wineries.