000102081 001__ 102081
000102081 005__ 20250131161521.0
000102081 0247_ $$2doi$$a10.1016/j.ifset.2020.102375
000102081 0248_ $$2sideral$$a118132
000102081 037__ $$aART-2020-118132
000102081 041__ $$aeng
000102081 100__ $$0(orcid)0000-0002-2523-8029$$aMaza, M.A.
000102081 245__ $$aPEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes
000102081 260__ $$c2020
000102081 5060_ $$aAccess copy available to the general public$$fUnrestricted
000102081 5203_ $$aPhenolic compounds extracted from the solid parts of the grapes during the maceration-fermentation stage define many of the sensory attributes of red wine such as color, bitterness or astringency. The effect of moderate a PEF treatment (M-PEF) (5 kV·cm-1, 8.8 kJ·kg-1) and an intense PEF treatment (I-PEF) (5 kV·cm-1, 52.9 kJ·kg-1) on the reduction of maceration time during vinification of Caladoc and Grenache grapes was investigated. In both grape varieties, M-PEF treatment combined with 4 days of maceration was the most effective treatment in achieving high anthocyanin content, color intensity and total phenol index at the end of fermentation. The I-PEF treatment promoted a rapid release of anthocyanins and phenolic compounds, along with a fast increment in the color intensity of the must after 24 h of maceration. Although the color intensity and anthocyanin content decreased significantly throughout fermentation when grape pomace was removed after 24 h, these parameters were similar, after 3 months of bottling, in the case of Caladoc and slightly lower in Grenache than the control wine, for which maceration was extended for 10 days. Therefore, results obtained in this investigation are the first to demonstrate the potential of I-PEF for the reduction of maceration time to 24 h in red winemaking.
000102081 536__ $$9info:eu-repo/grantAgreement/ES/DGA/FSE
000102081 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000102081 590__ $$a5.916$$b2020
000102081 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b15 / 143 = 0.105$$c2020$$dQ1$$eT1
000102081 592__ $$a1.366$$b2020
000102081 593__ $$aChemistry (miscellaneous)$$c2020$$dQ1
000102081 593__ $$aIndustrial and Manufacturing Engineering$$c2020$$dQ1
000102081 593__ $$aFood Science$$c2020$$dQ1
000102081 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000102081 700__ $$aPereira, C.
000102081 700__ $$0(orcid)0000-0002-9337-417X$$aMartínez, J.M.
000102081 700__ $$aCamargo, A.
000102081 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000102081 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000102081 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000102081 773__ $$g63 (2020), 102375 [8 pp]$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000102081 8564_ $$s1609848$$uhttps://zaguan.unizar.es/record/102081/files/texto_completo.pdf$$yPostprint
000102081 8564_ $$s763562$$uhttps://zaguan.unizar.es/record/102081/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000102081 909CO $$ooai:zaguan.unizar.es:102081$$particulos$$pdriver
000102081 951__ $$a2025-01-31-16:13:23
000102081 980__ $$aARTICLE