Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking

Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effectiveness in assisting the extraction of valuable c...
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Autor*in:	Arianna Ricci [verfasserIn] Giuseppina P. Parpinello [verfasserIn] Andrea Versari [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2018

Schlagwörter:	pulsed electric field polyphenolic extraction red winemaking color intensity

Übergeordnetes Werk:	In: Beverages - MDPI AG, 2015, 4(2018), 1, p 18
Übergeordnetes Werk:	volume:4 ; year:2018 ; number:1, p 18

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/beverages4010018

Katalog-ID:	DOAJ005011094

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language	English
source	In Beverages 4(2018), 1, p 18 volume:4 year:2018 number:1, p 18
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institution	findex.gbv.de
topic_facet	pulsed electric field polyphenolic extraction red winemaking color intensity Nutrition. Foods and food supply Nutritional diseases. Deficiency diseases
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container_title	Beverages
authorswithroles_txt_mv	Arianna Ricci @@aut@@ Giuseppina P. Parpinello @@aut@@ Andrea Versari @@aut@@
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callnumber-first	T - Technology
author	Arianna Ricci
spellingShingle	Arianna Ricci misc TX341-641 misc RC620-627 misc pulsed electric field misc polyphenolic extraction misc red winemaking misc color intensity misc Nutrition. Foods and food supply misc Nutritional diseases. Deficiency diseases Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking
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topic_title	TX341-641 RC620-627 Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking pulsed electric field polyphenolic extraction red winemaking color intensity
topic	misc TX341-641 misc RC620-627 misc pulsed electric field misc polyphenolic extraction misc red winemaking misc color intensity misc Nutrition. Foods and food supply misc Nutritional diseases. Deficiency diseases
topic_unstemmed	misc TX341-641 misc RC620-627 misc pulsed electric field misc polyphenolic extraction misc red winemaking misc color intensity misc Nutrition. Foods and food supply misc Nutritional diseases. Deficiency diseases
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title	Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking
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title_full	Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking
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title_sort	recent advances and applications of pulsed electric fields (pef) to improve polyphenol extraction and color release during red winemaking
callnumber	TX341-641
title_auth	Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking
abstract	Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effectiveness in assisting the extraction of valuable compounds from vegetable tissues, makes PEF a challenging solution for the industrial red winemaking; a tailored PEF-assisted maceration was demonstrated to promote an increase in wine color quality and an improvement in the polyphenolic profile. Despite the application of PEF has been studied and the positive effects in selected wine varieties were demonstrated on batch and pilot-scale systems, there is a need for a more detailed characterization of the impact in different grapes, and for a better understanding of potential undesirable side-effects. This review aims to summarize the state of the art in view of a detailed feasibility study, to promote the introduction of PEF technology in the oenological industry.
abstractGer	Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effectiveness in assisting the extraction of valuable compounds from vegetable tissues, makes PEF a challenging solution for the industrial red winemaking; a tailored PEF-assisted maceration was demonstrated to promote an increase in wine color quality and an improvement in the polyphenolic profile. Despite the application of PEF has been studied and the positive effects in selected wine varieties were demonstrated on batch and pilot-scale systems, there is a need for a more detailed characterization of the impact in different grapes, and for a better understanding of potential undesirable side-effects. This review aims to summarize the state of the art in view of a detailed feasibility study, to promote the introduction of PEF technology in the oenological industry.
abstract_unstemmed	Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effectiveness in assisting the extraction of valuable compounds from vegetable tissues, makes PEF a challenging solution for the industrial red winemaking; a tailored PEF-assisted maceration was demonstrated to promote an increase in wine color quality and an improvement in the polyphenolic profile. Despite the application of PEF has been studied and the positive effects in selected wine varieties were demonstrated on batch and pilot-scale systems, there is a need for a more detailed characterization of the impact in different grapes, and for a better understanding of potential undesirable side-effects. This review aims to summarize the state of the art in view of a detailed feasibility study, to promote the introduction of PEF technology in the oenological industry.
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title_short	Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking
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