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Research Article

Pulsed Electric Field-Assisted Cold Maceration of Cabernet franc and Cabernet Sauvignon Grapes

Nada El Darra, Nabil Grimi, Eugène Vorobiev, Richard G. Maroun, Nicolas Louka
Am J Enol Vitic. December 2013 64: 476-484; published ahead of print August 01, 2013 ; DOI: 10.5344/ajev.2013.12098
Nada El Darra
1Université de Technologie de Compiègne, Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, BP 20529-60205 Compiègne Cedex, France
2Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP 17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon.
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  • For correspondence: nada.el-darra@utc.fr
Nabil Grimi
1Université de Technologie de Compiègne, Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, BP 20529-60205 Compiègne Cedex, France
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Eugène Vorobiev
1Université de Technologie de Compiègne, Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, BP 20529-60205 Compiègne Cedex, France
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Richard G. Maroun
2Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP 17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon.
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Nicolas Louka
2Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP 17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon.
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Abstract

The effect of pulsed electric field treatment on the cold maceration (6 days at 6ºC) of Cabernet franc and Cabernet Sauvignon grapes was investigated. The parameters of grape juice pH, Brix, color intensity, anthocyanin and total polyphenol contents, and free radical scavenging activity were determined during the entire period of cold maceration. The high pulsed electric field treatment (5 kV/cm, 1 ms, 48 kJ/kg) enhanced significantly the extraction of flavonoid (quercetin 3-β-D-glucoside and epicatechin gallate) components after subsequent cold maceration of red grapes. The high treatment also enhanced the color intensity (75% for Cabernet franc and 68% for Cabernet Sauvignon) and increased the anthocyanin content of juice (from 87 to 172 mg/L for Cabernet franc and 168 to 269 mg/L for Cabernet Sauvignon). The moderate pulsed electric field treatments (400 and 800 V/cm, 50 to 100 ms) were less effective for polyphenol extraction but consumed less energy (3 to 40 kJ/kg). The wines obtained from treated Cabernet franc and Cabernet Sauvignon musts had higher phenolic content and color intensity during the alcoholic fermentation period than wines obtained from the untreated musts.

  • anthocyanin
  • cold maceration
  • color intensity
  • phenolic compounds
  • pulsed electric field
  • wine
  • ©2013 by the American Society for Enology and Viticulture
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Pulsed Electric Field-Assisted Cold Maceration of Cabernet franc and Cabernet Sauvignon Grapes
Nada El Darra, Nabil Grimi, Eugène Vorobiev, Richard G. Maroun, Nicolas Louka
Am J Enol Vitic.  December 2013  64: 476-484;  published ahead of print August 01, 2013 ; DOI: 10.5344/ajev.2013.12098

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Pulsed Electric Field-Assisted Cold Maceration of Cabernet franc and Cabernet Sauvignon Grapes
Nada El Darra, Nabil Grimi, Eugène Vorobiev, Richard G. Maroun, Nicolas Louka
Am J Enol Vitic.  December 2013  64: 476-484;  published ahead of print August 01, 2013 ; DOI: 10.5344/ajev.2013.12098
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