102081 20250131161521.0 doi 10.1016/j.ifset.2020.102375 sideral 118132 ART-2020-118132 eng Maza, M.A. (orcid)0000-0002-2523-8029 PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes 2020 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/ES/DGA/FSE info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 5.916 2020 FOOD SCIENCE & TECHNOLOGY 15 / 143 = 0.105 2020 Q1 T1 1.366 2020 Chemistry (miscellaneous) 2020 Q1 Industrial and Manufacturing Engineering 2020 Q1 Food Science 2020 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Pereira, C. Martínez, J.M. (orcid)0000-0002-9337-417X Camargo, A. Álvarez, I. Universidad de Zaragoza (orcid)0000-0003-2430-858X Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 63 (2020), 102375 [8 pp] Innov. food sci. emerg. technol. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 1609848 http://zaguan.unizar.es/record/102081/files/texto_completo.pdf Postprint 763562 http://zaguan.unizar.es/record/102081/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:102081 articulos driver 2025-01-31-16:13:23 ARTICLE