RT Journal Article
SR Electronic
T1 Pulsed Electric Field Assisted Cold Maceration of Cabernet Franc and Cabernet Sauvignon Grapes
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP ajev.2013.12098
DO 10.5344/ajev.2013.12098
A1 Nada El Darra
A1 Nabil Grimi
A1 Eugène Vorobiev
A1 Richard G. Maroun
A1 Nicolas Louka
YR 2013
UL http://www.ajevonline.org/content/early/2013/07/26/ajev.2013.12098.abstract
AB 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.