89666 20250131161521.0 doi 10.3390/foods9050542 sideral 117770 ART-2020-117770 eng Maza, Marcos A. (orcid)0000-0002-2523-8029 Evolution 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 2020 Access copy available to the general public Unrestricted The 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. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 4.35 2020 FOOD SCIENCE & TECHNOLOGY 37 / 143 = 0.259 2020 Q2 T1 0.774 2020 Food Science 2020 Q1 Health (social science) 2020 Q1 Plant Science 2020 Q1 Microbiology 2020 Q1 Health Professions (miscellaneous) 2020 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Martínez, Juan Manuel (orcid)0000-0002-9337-417X Cebrián, Guillermo Universidad de Zaragoza (orcid)0000-0002-5049-3646 Sánchez-Gimeno, Ana Cristina Universidad de Zaragoza (orcid)0000-0002-5086-7839 Camargo, Alejandra Álvarez, Ignacio Universidad de Zaragoza (orcid)0000-0003-2430-858X Raso, Javier Universidad de Zaragoza (orcid)0000-0003-3957-9091 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 9, 5 (2020), 542 [14 pp.] Foods Foods 2304-8158 1225433 http://zaguan.unizar.es/record/89666/files/texto_completo.pdf Versión publicada 485367 http://zaguan.unizar.es/record/89666/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:89666 articulos driver 2025-01-31-16:13:23 ARTICLE