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

Maza, Marcos A. ; Martínez, Juan Manuel ; Cebrián, Guillermo (Universidad de Zaragoza) ; Sánchez-Gimeno, Ana Cristina (Universidad de Zaragoza) ; Camargo, Alejandra ; Álvarez, Ignacio (Universidad de Zaragoza) ; Raso, Javier (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.3390/foods9050542

Año: 2020

Publicado en: Foods 9, 5 (2020), 542 [14 pp.]
ISSN: 2304-8158

Factor impacto JCR: 4.35 (2020)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 37 / 144 = 0.257 (2020) - Q2 - T1

Factor impacto SCIMAGO: 0.774 - Food Science (Q1) - Health (social science) (Q1) - Plant Science (Q1) - Microbiology (Q1) - Health Professions (miscellaneous) (Q1)

Tipo y forma: Artículo (Versión definitiva)

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