RT Journal Article
SR Electronic
T1 Enhanced Extraction of Phenolic Compounds from Merlot Grapes by Pulsed Electric Field Treatment
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 205
OP 211
DO 10.5344/ajev.2012.11088
VO 63
IS 2
A1 Cristèle Delsart
A1 Rémy Ghidossi
A1 Christian Poupot
A1 Céline Cholet
A1 Nabil Grimi
A1 Eugène Vorobiev
A1 Vladan Milisic
A1 Martine Mietton Peuchot
YR 2012
UL http://www.ajevonline.org/content/63/2/205.abstract
AB The objective of this investigation was to study the influence of pulsed electric field application on fermentation process and wine characteristics. Investigations were related, in particular, to the effects of pulsed electric field pretreatment (500–700 V/cm) of grapes with a short treatment duration (40–100 ms) on the evolution of color intensity, anthocyanins, and phenolic content during the alcoholic fermentation of Merlot grapes and seven months after bottling. The kinetics of the extraction of valuable compounds during the vinification stage was established. Sensory analyses of untreated wines were compared to those of pulsed electric field-treated wines. These results showed that the permeabilization of Merlot skin by a pulsed electric field treatment resulted in increased extraction of polyphenols and anthocyanins. Pulsed electric field of moderate intensity and short duration accelerated the flow kinetics of phenolic compounds through the cell membranes. Compared to the classical process, pulsed electric field treatment has the advantage of nonthermal selective extraction (<5°C) involving no loss of product quality. Phenolic compounds have an important role in enology owing to their contribution to the sensory properties of wine and to their participation in various phenomena during the vinification and aging processes. Sensory analysis indicated that pulsed electric field treatment contributes to the enhancement of the sensory attributes of wine. This technique seems to be an interesting alternative to current prefermentative techniques.