000058552 001__ 58552
000058552 005__ 20190709135424.0
000058552 0247_ $$2doi$$a10.1016/j.ifset.2016.12.008
000058552 0248_ $$2sideral$$a97697
000058552 037__ $$aART-2017-97697
000058552 041__ $$aeng
000058552 100__ $$0(orcid)0000-0003-2612-5605$$aSaldaña, Guillermo$$uUniversidad de Zaragoza
000058552 245__ $$aAssessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications
000058552 260__ $$c2017
000058552 5060_ $$aAccess copy available to the general public$$fUnrestricted
000058552 5203_ $$aThe influence of the electric field intensity and pulse width on the improvement of total polyphenol index (TPI) and colour intensity (CI) during extraction in an ethanolic solution (30%) and during fermentation-maceration has been investigated in different grape varieties: Grenache from two harvesting times, Syrah and Tempranillo. The aim of this study was to develop a procedure to establish the PEF treatment conditions that cause enough permeabilization in the skin cells of different grape varieties to obtain a significant improvement in the vinification process in terms of increment on the polyphenol content or reduction of maceration time.Results obtained in this investigation indicate that extraction of polyphenols in a solution of ethanol (30%) for 2 h could be a suitable procedure to know if the PEF technology is effective for improving extraction of polyphenols from the grapes during vinification and to determine the most suitable PEF treatment conditions to obtain this objective. Improvement in the extraction during vinification only was observed with those grapes and under treatment conditions in which the improvement of the polyphenol extraction was higher than 40%. Other interesting observation from this research is the highest efficacy of PEF when treatments of the same duration are applied using longer pulses. Therefore, in a continuous process, where the flow processed is determined by the frequency applied by the PEF generator, it is possible to increase the processing capacity of the PEF installation.Industrial relevance.
Benefits from PEF treatment of the grapes before the maceration step in the vinification process have been demonstrated. Nevertheless, the characteristics of the grapes may change in different vintages and grape varieties. Therefore, it is of high importance to be able to determine the optimum PEF conditions in order to obtain the desired benefit during the vinification. The rapid method developed permits to determine PEF process parameters before the application of the PEF treatment with the objective of facilitating the phenolic extraction and therefore, reducing the maceration time. In these cases, it would be possible to remove the skins from the rest of the wine earlier, and therefore, increase the processing capacity of the winery.
000058552 536__ $$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 635632-FieldFOOD$$9info:eu-repo/grantAgreement/EC/H2020/635632/EU/Integration of PEF in food processing for improving food quality, safety and competitiveness/FieldFOOD
000058552 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000058552 590__ $$a3.116$$b2017
000058552 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b25 / 133 = 0.188$$c2017$$dQ1$$eT1
000058552 592__ $$a1.201$$b2017
000058552 593__ $$aChemistry (miscellaneous)$$c2017$$dQ1
000058552 593__ $$aIndustrial and Manufacturing Engineering$$c2017$$dQ1
000058552 593__ $$aFood Science$$c2017$$dQ1
000058552 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000058552 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza
000058552 700__ $$0(orcid)0000-0003-0865-4159$$aAbenoza, María$$uUniversidad de Zaragoza
000058552 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Cristina$$uUniversidad de Zaragoza
000058552 700__ $$0(orcid)0000-0003-2430-858X$$aAlvarez, Ignacio$$uUniversidad de Zaragoza
000058552 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000058552 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000058552 773__ $$g39 (2017), 179–187$$pInnov. food sci. emerg. technol.$$tInnovative Food Science & Emerging Technologies$$x1466-8564
000058552 8564_ $$s2285432$$uhttps://zaguan.unizar.es/record/58552/files/texto_completo.pdf$$yVersión publicada
000058552 8564_ $$s114128$$uhttps://zaguan.unizar.es/record/58552/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000058552 909CO $$ooai:zaguan.unizar.es:58552$$particulos$$pdriver
000058552 951__ $$a2019-07-09-11:28:29
000058552 980__ $$aARTICLE