Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes

In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9°Bx sugar, 3.26 pH, and 10.4 g/L titratable acidity) from Emilia Romagna (Italy) was investigated. Electric field strengths wer...
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Gespeichert in:

Autor*in:	Arianna Ricci [verfasserIn] Giuseppina Paola Parpinello [verfasserIn] Beatrice Anna Banfi [verfasserIn] Federico Olivi [verfasserIn] Andrea Versari [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	antioxidant phenolic compounds mild processing sustainability climate change

Übergeordnetes Werk:	In: Beverages - MDPI AG, 2015, 6(2020), 2, p 34
Übergeordnetes Werk:	volume:6 ; year:2020 ; number:2, p 34

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/beverages6020034

Katalog-ID:	DOAJ07478983X

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callnumber-first	T - Technology
author	Arianna Ricci
spellingShingle	Arianna Ricci misc TX341-641 misc RC620-627 misc antioxidant misc phenolic compounds misc mild processing misc sustainability misc climate change misc Nutrition. Foods and food supply misc Nutritional diseases. Deficiency diseases Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes
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topic_title	TX341-641 RC620-627 Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes antioxidant phenolic compounds mild processing sustainability climate change
topic	misc TX341-641 misc RC620-627 misc antioxidant misc phenolic compounds misc mild processing misc sustainability misc climate change misc Nutrition. Foods and food supply misc Nutritional diseases. Deficiency diseases
topic_unstemmed	misc TX341-641 misc RC620-627 misc antioxidant misc phenolic compounds misc mild processing misc sustainability misc climate change misc Nutrition. Foods and food supply misc Nutritional diseases. Deficiency diseases
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title	Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes
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title_full	Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes
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author_browse	Arianna Ricci Giuseppina Paola Parpinello Beatrice Anna Banfi Federico Olivi Andrea Versari
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title_sort	preliminary study of the effects of pulsed electric field (pef) treatments in wines obtained from early-harvested sangiovese grapes
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title_auth	Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes
abstract	In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9°Bx sugar, 3.26 pH, and 10.4 g/L titratable acidity) from Emilia Romagna (Italy) was investigated. Electric field strengths were in the range of 0.9–3 kV/cm, generated by the application of short, high-voltage pulses, and the grapes were subjected to specific energies from 10.4 to 32.5 kJ/kg immediately after crushing and destemming to produce a pre-fermentative pulsed electric field treatment on a pilot scale. Grape musts and wines were analyzed for color components and polyphenols content from pressing of juices up to 3 months from the end of the fermentation of wines. Furthermore, the freshly-fermented wines were subjected to accelerated aging conditions (i.e., warming under 40 °C for 32 days) to simulate the evolution of color parameters with time. The color intensity was generally higher in treated musts and wines compared to the control, further increased by raising the intensity of the electric field. Results suggested the potentialities of pulsed electric fields (PEFs) as a mild pre-fermentative process to assist maceration and to increase the polyphenolic content of musts obtained by early-harvested Sangiovese grapes.
abstractGer	In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9°Bx sugar, 3.26 pH, and 10.4 g/L titratable acidity) from Emilia Romagna (Italy) was investigated. Electric field strengths were in the range of 0.9–3 kV/cm, generated by the application of short, high-voltage pulses, and the grapes were subjected to specific energies from 10.4 to 32.5 kJ/kg immediately after crushing and destemming to produce a pre-fermentative pulsed electric field treatment on a pilot scale. Grape musts and wines were analyzed for color components and polyphenols content from pressing of juices up to 3 months from the end of the fermentation of wines. Furthermore, the freshly-fermented wines were subjected to accelerated aging conditions (i.e., warming under 40 °C for 32 days) to simulate the evolution of color parameters with time. The color intensity was generally higher in treated musts and wines compared to the control, further increased by raising the intensity of the electric field. Results suggested the potentialities of pulsed electric fields (PEFs) as a mild pre-fermentative process to assist maceration and to increase the polyphenolic content of musts obtained by early-harvested Sangiovese grapes.
abstract_unstemmed	In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9°Bx sugar, 3.26 pH, and 10.4 g/L titratable acidity) from Emilia Romagna (Italy) was investigated. Electric field strengths were in the range of 0.9–3 kV/cm, generated by the application of short, high-voltage pulses, and the grapes were subjected to specific energies from 10.4 to 32.5 kJ/kg immediately after crushing and destemming to produce a pre-fermentative pulsed electric field treatment on a pilot scale. Grape musts and wines were analyzed for color components and polyphenols content from pressing of juices up to 3 months from the end of the fermentation of wines. Furthermore, the freshly-fermented wines were subjected to accelerated aging conditions (i.e., warming under 40 °C for 32 days) to simulate the evolution of color parameters with time. The color intensity was generally higher in treated musts and wines compared to the control, further increased by raising the intensity of the electric field. Results suggested the potentialities of pulsed electric fields (PEFs) as a mild pre-fermentative process to assist maceration and to increase the polyphenolic content of musts obtained by early-harvested Sangiovese grapes.
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title_short	Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes
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author2	Giuseppina Paola Parpinello Beatrice Anna Banfi Federico Olivi Andrea Versari
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Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes

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