000089666 001__ 89666 000089666 005__ 20210902121703.0 000089666 0247_ $$2doi$$a10.3390/foods9050542 000089666 0248_ $$2sideral$$a117770 000089666 037__ $$aART-2020-117770 000089666 041__ $$aeng 000089666 100__ $$0(orcid)0000-0002-2523-8029$$aMaza, Marcos A. 000089666 245__ $$aEvolution of polyphenolic compounds and sensory properties of wines obtained from grenache grapes treated by pulsed electric fields during aging in bottles and in oak barrels 000089666 260__ $$c2020 000089666 5060_ $$aAccess copy available to the general public$$fUnrestricted 000089666 5203_ $$aThe evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bottles or in barrels, enological parameters that depend on phenolic extraction during skin maceration were higher when grapes had been treated with PEF. In terms of color intensity, phenolic families, and individual phenols, the wine obtained with grapes treated by PEF followed an evolution similar to untreated control wine in the course of aging. Sensory analysis revealed that the application of a PEF treatment resulted in wines that are sensorially different: Panelists preferred wines obtained from grapes treated with PEF. Physicochemical and sensory analyses showed that grapes treated with PEF are suitable for obtaining wines that require aging in bottles or in oak barrels. 000089666 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000089666 590__ $$a4.35$$b2020 000089666 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b37 / 144 = 0.257$$c2020$$dQ2$$eT1 000089666 592__ $$a0.774$$b2020 000089666 593__ $$aFood Science$$c2020$$dQ1 000089666 593__ $$aHealth (social science)$$c2020$$dQ1 000089666 593__ $$aPlant Science$$c2020$$dQ1 000089666 593__ $$aMicrobiology$$c2020$$dQ1 000089666 593__ $$aHealth Professions (miscellaneous)$$c2020$$dQ1 000089666 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000089666 700__ $$0(orcid)0000-0002-8852-9229$$aMartínez, Juan Manuel 000089666 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza 000089666 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Ana Cristina$$uUniversidad de Zaragoza 000089666 700__ $$aCamargo, Alejandra 000089666 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza 000089666 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza 000089666 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000089666 773__ $$g9, 5 (2020), 542 [14 pp.]$$pFoods$$tFoods$$x2304-8158 000089666 8564_ $$s1225433$$uhttps://zaguan.unizar.es/record/89666/files/texto_completo.pdf$$yVersión publicada 000089666 8564_ $$s485367$$uhttps://zaguan.unizar.es/record/89666/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000089666 909CO $$ooai:zaguan.unizar.es:89666$$particulos$$pdriver 000089666 951__ $$a2021-09-02-09:15:45 000089666 980__ $$aARTICLE