Abstract
Effect of pulsed electric field (PEF) treatment on the cold maceration (6 days at 6 C) of Cabernet Franc (CF) and Cabernet Sauvignon (CS) grapes was investigated. The qualitative parameters of extracts (pH, °Brix, color intensity), their anthocyanins and total polyphenols content, and free radical scavenging activity were determined during the whole period of cold maceration. The high PEF-treatment (5 kV/cm, 1 ms, 48 kJ/kg) enhanced significantly extraction of flavonoids (quercetin 3-β-D glucoside and epicatechin gallate) components after the cold maceration of red grapes. Such PEF treatment also enhanced the color intensity (on 75 and 68% respectively for the CF and CS grapes), and increased the anthocyanin content of extract (from 87 to 172 mg/L for CF and from 168 to 269 mg/L for CS grapes). The moderate PEF treatments: 400 and 800 V/cm, duration 50–100 ms, were less effective for the polyphenols extraction, but consumed less energy (3–40 kJ/kg). The wines obtained from PEF treated Cabernet Franc and Cabernet Sauvignon grapes had higher phenolic content and color intensity during the alcoholic fermentation period than wines obtained from the untreated grapes.
- ©2013 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.