Effect of pulsed electric field processing of red grapes on wine chromatic and phenolic characteristics during aging in oak barrels.
The influence of a pulsed electric field (PEF) treatment of grape berries at pilot-plant scale on the evolution of the chromatic and phenolic characteristics of Cabernet Sauvignon red wines during aging in American oak barrels and subsequent storage in bottle has been studied. Results obtained in this investigation confirm that the better chromatic characteristics and higher phenolic content obtained due to the PEF treatment after the fermentation process remain or even increase during aging in oxidative conditions in American oak barrels and their subsequent storage in bottle. No sensory differences in color and bouquet were detected after 8 months of aging in bottle by triangle tests. According to the results, PEF is a promising enological technology to obtain wines with the high phenolic content necessary for the production of high quality oak aged red wines.
Puértolas
E
E
Facultad de Veterinaria, Tecnología de los Alimentos, Universidad de Zaragoza, Spain.
Saldaña
G
G
Alvarez
I
I
Raso
J
J
D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004558:Electric Stimulation; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis; D005505:Food Coloring Agents / Q000032:analysis; D005511:Food Handling / Q000379:methods; D006801:Humans; D009812:Odorants / Q000032:analysis; D010636:Phenols / Q000032:analysis; D010865:Pilot Projects; D013053:Spectrophotometry; D013649:Taste; D027843:Vitis; D014835:Volatilization; D014920:Wine / Q000032:analysis*
D005421:Flavoring Agents; D005505:Food Coloring Agents; D010636:Phenols