Improvement polyphenolic extraction from Grenache grape by pulsed electric field at moderate temperatures

MARCOS MAZA; JAVIER RASO; IGNACIO ALVAREZ

Congreso; 3rd World Congress on Electroporation; 2019

Color and phenols play a very important role for the quality of young red wine. Its concentration is strongly affected by oenological techniques and practices. In this sense, the essential practice and that most influence on the quality and concentration of polyphenols is the maceration time. Likewise, the maceration time, of a traditional winemaking, can vary in general, between 7 to 10 days or even more. It has been demonstrated that the application of pulsed electric field (PEF), increases the extraction speed of the polyphenolic compounds and, consequently, reduces the time of maceration, around 50%. Generally, PEF treatments applied to obtain this effect have a specific energy lower than 10 kJ/kg than scarcely increase the temperature. Therefore, the objective of this research was to verify if the application of PEF treatment of higher specific energy that produce a moderate temperature increment (