Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications

Saldaña, Guillermo (Universidad de Zaragoza) ; Cebrián, Guillermo (Universidad de Zaragoza) ; Abenoza, María (Universidad de Zaragoza) ; Sánchez-Gimeno, Cristina (Universidad de Zaragoza) ; Alvarez, Ignacio (Universidad de Zaragoza) ; Raso, Javier (Universidad de Zaragoza)

Resumen: The influence of the electric field intensity and pulse width on the improvement of total polyphenol index (TPI) and colour intensity (CI) during extraction in an ethanolic solution (30%) and during fermentation-maceration has been investigated in different grape varieties: Grenache from two harvesting times, Syrah and Tempranillo. The aim of this study was to develop a procedure to establish the PEF treatment conditions that cause enough permeabilization in the skin cells of different grape varieties to obtain a significant improvement in the vinification process in terms of increment on the polyphenol content or reduction of maceration time.Results obtained in this investigation indicate that extraction of polyphenols in a solution of ethanol (30%) for 2 h could be a suitable procedure to know if the PEF technology is effective for improving extraction of polyphenols from the grapes during vinification and to determine the most suitable PEF treatment conditions to obtain this objective. Improvement in the extraction during vinification only was observed with those grapes and under treatment conditions in which the improvement of the polyphenol extraction was higher than 40%. Other interesting observation from this research is the highest efficacy of PEF when treatments of the same duration are applied using longer pulses. Therefore, in a continuous process, where the flow processed is determined by the frequency applied by the PEF generator, it is possible to increase the processing capacity of the PEF installation.Industrial relevance.
Benefits from PEF treatment of the grapes before the maceration step in the vinification process have been demonstrated. Nevertheless, the characteristics of the grapes may change in different vintages and grape varieties. Therefore, it is of high importance to be able to determine the optimum PEF conditions in order to obtain the desired benefit during the vinification. The rapid method developed permits to determine PEF process parameters before the application of the PEF treatment with the objective of facilitating the phenolic extraction and therefore, reducing the maceration time. In these cases, it would be possible to remove the skins from the rest of the wine earlier, and therefore, increase the processing capacity of the winery.

Idioma: Inglés

DOI: 10.1016/j.ifset.2016.12.008

Año: 2017

Publicado en: Innovative Food Science & Emerging Technologies 39 (2017), 179–187
ISSN: 1466-8564

Factor impacto JCR: 3.116 (2017)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 25 / 133 = 0.188 (2017) - Q1 - T1

Factor impacto SCIMAGO: 1.201 - Chemistry (miscellaneous) (Q1) - Industrial and Manufacturing Engineering (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/EC/H2020/635632/EU/Integration of PEF in food processing for improving food quality, safety and competitiveness/FieldFOOD

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)