Application of pulsed electric fields for improving the maceration process during vinification of red wine: influence of grape variety

The effect of the application of pulsed electric fields (PEF) treatments (2, 5 and 10 kV/cm) to the grape skin on the evolution of colour intensity, anthocyanins and index of total polyphenols along the vinification process of three grape varieties (Garnacha, Mazuelo and Graciano) has been investigated. It has been demonstrated that the ability of PEF to permeabilize cellular tissues is an effective treatment to improve the extraction of phenolic compounds. The influence of the intensity of the PEF treatment on colour intensity, anthocyanins and index of total polyphenols depended on the grape variety investigated. As compared with the control, the application of a PEF treatment was more effective in Mazuelo than in Garnacha and Graciano varieties. Increasing the electric field strength from 2 to 10 kV/cm led to a significant increment in treatment efficiency in Mazuelo but not in Garnacha and Graciano. The low energy consumption for cell permeabilization of grape skins (0.4–6.7 kJ/kg) and the short processing time required are key advantages of PEF technology to reduce the duration of the maceration during vinification or to increase the quantity of phenolic compounds in the final wine.

[1]  Dietrich Knorr,et al.  Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing , 2000 .

[2]  Ulrich Zimmermann,et al.  Dielectric Breakdown of Cell Membranes , 1974 .

[3]  N. López,et al.  Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes , 2008 .

[4]  E. Vorobiev,et al.  Pulsed electric field breakage of cellular tissues: visualisation of percolative properties , 2001 .

[5]  Da-Wen Sun,et al.  Emerging Technologies for Food Processing , 2005 .

[6]  D. Knorr,et al.  High electric field pulse pretreatment: potential for sugar beet processing , 2002 .

[7]  E. Vorobiev,et al.  Moderate Electric Field Treatment of Sugarbeet Tissues , 2007 .

[8]  V. L. Singleton,et al.  Colour and Sensory Characteristics of Merlot Red Wines Caused by Prolonged Pomace Contact , 2000 .

[9]  J. López-Roca,et al.  Wine-making of High Coloured Wines: Extended Pomace Contact and Run-off of Juice Prior to Fermentation , 2004 .

[10]  S. Toepfl,et al.  Applications of Pulsed Electric Fields Technology for the Food Industry , 2006 .

[11]  S. Condón,et al.  Inactivation of Yersinia enterocolitica by pulsed electric fields , 2003 .

[12]  S. Condón,et al.  Environmental factors influencing the inactivation of Listeria monocytogenes by pulsed electric fields , 2002, Letters in applied microbiology.

[13]  M. Fincan,et al.  In situ visualization of the effect of a pulsed electric field on plant tissue , 2002 .

[14]  Jorge Welti-Chanes,et al.  Transport phenomena in food engineering: basic concepts and advances , 2005 .

[15]  J. Raso,et al.  Pulsed electric fields cause bacterial envelopes permeabilization depending on the treatment intensity, the treatment medium pH and the microorganism investigated. , 2007, International journal of food microbiology.

[16]  C. Sims,et al.  Effects of Skin Fermentation Time on the Phenols, Anthocyanins, Ellagic Acid Sediment, and Sensory Characteristics of a RedVitis rotundifoliaWine , 1994, American Journal of Enology and Viticulture.

[17]  E. Vorobiev,et al.  Extraction of Intercellular Components by Pulsed Electric Fields , 2006 .

[18]  Anne S. Meyer,et al.  Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release , 2006 .

[19]  Javier Raso,et al.  Predicting inactivation of Salmonella senftenberg by pulsed electric fields , 2000 .

[20]  E. Vorobiev,et al.  Osmotic dehydration of carrot tissue enhanced by pulsed electric field, salt and centrifugal force , 2007 .

[21]  R. Carle,et al.  Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices , 2007 .

[22]  G. Mazza,et al.  Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Processes , 1997 .

[23]  E. Vorobiev,et al.  Effect of moderate electric field pulses on the diffusion coefficient of soluble substances from apple slices , 2002 .

[24]  A. Angersbach,et al.  Effects of pulsed electric fields on cell membranes in real food systems , 2000 .

[25]  Linda F. Bisson,et al.  A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines , 2005, American Journal of Enology and Viticulture.

[26]  Dietrich Knorr,et al.  Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots , 1999 .

[27]  Norman R. Farnsworth,et al.  Cancer Chemopreventive Activity of Resveratrol, a Natural Product Derived from Grapes , 1997, Science.

[28]  Dietrich Knorr,et al.  Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment , 2003 .

[29]  S. Condón,et al.  The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields. , 2003, International journal of food microbiology.

[30]  V. L. Singleton,et al.  Anthocyanin-Tannin Interactions Explaining Differences in Polymeric Phenols Between White and Red Wines , 1992, American Journal of Enology and Viticulture.

[31]  Nicolas Vivas,et al.  Maturite phenolique: definition et controle , 1998 .

[32]  Volker Heinz,et al.  Pulsed electric fields technology for the food industry : fundamentals and applications , 2006 .

[33]  B. Bartolomé,et al.  Updated Knowledge About the Presence of Phenolic Compounds in Wine , 2005, Critical reviews in food science and nutrition.

[34]  Javier Raso,et al.  Critical factors determining inactivation kinetics by pulsed electric field food processing , 2001 .

[35]  E. Vorobiev,et al.  Modelling of Solute Aqueous Extraction from Carrots subjected to a Pulsed Electric Field Pre-treatment , 2005 .