58552 20190709135424.0 doi 10.1016/j.ifset.2016.12.008 sideral 97697 ART-2017-97697 eng (orcid)0000-0003-2612-5605 Saldaña, Guillermo Universidad de Zaragoza Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications 2017 Access copy available to the general public Unrestricted 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. This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 635632-FieldFOOD info:eu-repo/grantAgreement/EC/H2020/635632/EU/Integration of PEF in food processing for improving food quality, safety and competitiveness/FieldFOOD info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 3.116 2017 FOOD SCIENCE & TECHNOLOGY 25 / 133 = 0.188 2017 Q1 T1 1.201 2017 Chemistry (miscellaneous) 2017 Q1 Industrial and Manufacturing Engineering 2017 Q1 Food Science 2017 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion (orcid)0000-0002-5049-3646 Cebrián, Guillermo Universidad de Zaragoza (orcid)0000-0003-0865-4159 Abenoza, María Universidad de Zaragoza (orcid)0000-0002-5086-7839 Sánchez-Gimeno, Cristina Universidad de Zaragoza (orcid)0000-0003-2430-858X Alvarez, Ignacio Universidad de Zaragoza (orcid)0000-0003-3957-9091 Raso, Javier Universidad de Zaragoza 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 39 (2017), 179–187 Innov. food sci. emerg. technol. Innovative Food Science & Emerging Technologies 1466-8564 2285432 http://zaguan.unizar.es/record/58552/files/texto_completo.pdf Versión publicada 114128 http://zaguan.unizar.es/record/58552/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:58552 articulos driver 2019-07-09-11:28:29 ARTICLE