000100755 001__ 100755
000100755 005__ 20230921135438.0
000100755 0247_ $$2doi$$a10.3390/beverages5030047
000100755 0248_ $$2sideral$$a123628
000100755 037__ $$aART-2019-123628
000100755 041__ $$aeng
000100755 100__ $$0(orcid)0000-0002-2523-8029$$aMaza, M.
000100755 245__ $$aThermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking
000100755 260__ $$c2019
000100755 5060_ $$aAccess copy available to the general public$$fUnrestricted
000100755 5203_ $$aMaceration-fermentation is a critical stage in the elaboration of high-quality red wine. During this stage, the solid parts of the grape berries remain in contact with the fermenting must in order to extract polyphenols mainly located in the grape skin cells. Extracted polyphenols have a considerable impact on sensory properties (color, flavor, astringency, and bitterness) and on the aging behavior of red wine. In order to obtain wines with a sufficient proportion of those compounds, long maceration times are required. The presence of the solid parts of the grapes during red wine fermentation involves several problems for the wineries such as production capacity reduction, higher energy consumption for controlling the fermentation temperature and labor and energy consumption for periodically pump the grape must over the skin mass. Physical techniques based on heating such as thermovinification and flash expansion are currently being applied in wineries to improve the extraction of polyphenols and to reduce maceration time. However, these techniques present a series of problems derived from the heating of the grapes that affect wine quality. A series of recent studies have demonstrated that non-thermal innovative technologies such as pulsed electric fields (PEF) and ultrasound may represent effective alternatives to heating for assisting polyphenol extraction. In terms of general product quality and energetic requirements, this review compares these thermal and non-thermal physical technologies that aim to reduce maceration time.
000100755 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/FSE
000100755 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000100755 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/publishedVersion
000100755 700__ $$0(orcid)0000-0003-2430-858X$$aAlvarez, I.$$uUniversidad de Zaragoza
000100755 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000100755 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000100755 773__ $$g5, 3 (2019), 47 [18 pp]$$pBeverages (Basel)$$tBeverages (Basel)$$x2306-5710
000100755 8564_ $$s406399$$uhttps://zaguan.unizar.es/record/100755/files/texto_completo.pdf$$yVersión publicada
000100755 8564_ $$s2538983$$uhttps://zaguan.unizar.es/record/100755/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000100755 909CO $$ooai:zaguan.unizar.es:100755$$particulos$$pdriver
000100755 951__ $$a2023-09-21-13:31:09
000100755 980__ $$aARTICLE