Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications

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• 作者：Guillermo Saldañ ; a ; Guillermo Cebri&aacute ; n ; Marí ; a Abenoza ; Cristina S&aacute ; nchez-Gimeno ; Ignacio &Aacute ; lvarez ; Javier Raso ; ^{jraso@unizar.es}
• 关键词：PEF ; Wine ; Polyphenols ; Extraction ; Pulse width ; Process optimization
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：179-187
• 全文大小：2264 K
• 卷排序：39

文摘

A rapid method to determine the PEF treatment parameters for grapes was developed. PEF treatments permitted to reduce the maceration several days during vinification. Improvement in vinification was related with a 40% raise on TPI in the rapid method. Longer pulses showed higher efficacy in electroporating cells from the grape skin.