000131027 001__ 131027
000131027 005__ 20240202151704.0
000131027 0247_ $$2doi$$a10.1007/s11947-013-1209-2
000131027 0248_ $$2sideral$$a87296
000131027 037__ $$aART-2014-87296
000131027 041__ $$aeng
000131027 100__ $$0(orcid)0000-0002-5490-3542$$aLuengo, E.$$uUniversidad de Zaragoza
000131027 245__ $$aWinery Trial on Application of Pulsed Electric Fields for Improving Vinification of Garnacha Grapes
000131027 260__ $$c2014
000131027 5203_ $$aThe potential of pulsed electric fields (PEF) to improve polyphenol extraction during winemaking was investigated in a winery trial. Four thousand five hundred kilograms of Garnacha grapes were treated with PEF (4.3 kV/cm, 60 μs) at a flow of 1,900 kg/h using a collinear treatment chamber. Wine obtained from PEF-treated grapes with a maceration time of 7 days was compared with wines obtained from untreated and PEF-treated grapes with the current maceration time (14 days) used by the winery. After 7 days of maceration, the color intensity, anthocyanin content, and polyphenol index in the tank containing grapes treated by PEF were 12.5, 25, and 23.5 % higher, respectively, than in the tank containing untreated grapes. However, after 14 days of maceration, no significant differences were observed between the control wine and the wine obtained from grapes treated by PEF for these three indices. An HPLC analysis indicated that the concentrations of major individual phenolic compounds were similar among the three wines at bottling. A sensory analysis revealed that the wine obtained from PEF-treated grapes macerated for 7 days was significantly preferable to the other two wines.
000131027 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000131027 590__ $$a2.691$$b2014
000131027 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b20 / 122 = 0.164$$c2014$$dQ1$$eT1
000131027 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000131027 700__ $$aFranco, E.
000131027 700__ $$aBallesteros, F.
000131027 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000131027 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000131027 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000131027 773__ $$g7, 5 (2014), 1457-1464$$pFood bioprocess technol.$$tFood and Bioprocess Technology$$x1935-5130
000131027 8564_ $$s225190$$uhttps://zaguan.unizar.es/record/131027/files/texto_completo.pdf$$yPostprint
000131027 8564_ $$s2306412$$uhttps://zaguan.unizar.es/record/131027/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000131027 909CO $$ooai:zaguan.unizar.es:131027$$particulos$$pdriver
000131027 951__ $$a2024-02-02-14:54:16
000131027 980__ $$aARTICLE