title: Changes in polyphenol profiles and color composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatments.
abstract: This work compares the effects of three pretreatments techniques: pulsed electric fields (PEFs), enzymes treatment (ET) and thermovinification (TV) on the improving of extraction of main phenolic compounds, color characteristics (L(∗)a(∗)b(∗)), and composition (copigmentation, non-discolored pigments) of freshly fermented model wine from Cabernet Sauvignon variety. The pretreatments produced differences in the wines, with the color of the freshly fermented model wine obtained from PEF and TV pretreated musts being the most different with an increase of 56% and 62%, respectively, compared to the control, while the color only increased by 22% for ET. At the end of the alcoholic fermentation, the contents of anthocyanins for all the pretreatments were not statistically different. However, for the content of total phenolics and total flavonols, PEF and TV were statistically different, but ET was not statistically different. The contents of flavonols in musts pretreated by PEF and TV were significantly higher comparing to the control. An increase of 48% and 97% was noted respectively, and only 4% for ET. A similar result was observed for the total phenolics with an increase by 18% and 32% respectively for PEF and TV, and only 3% for ET comparing to the control. The results suggest that the higher intensity and the difference of color composition between the control and pretreated freshly fermented model wines were not related only to a higher content of residual native polyphenols in these freshly fermented model wines. Other phenomena such as copigmentation and formation of derived pigments may be favored by these pretreatments.
authors.affiliation: Sorbonne Universités, Université de Technologie de Compiègne, EA 4297 TIMR UTC/ESCOM, Centre de Recherche de Royallieu, B.P. 20529-60205 Compiègne Cedex, France; Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP.17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon; Beirut Arab University, Faculty of Health Sciences, Tarik El Jedidah - Beirut, P.O. Box 115020, Riad EL Solh 1107 2809, Lebanon. Electronic address: healthsciences@bau.edu.lb.
authors.forename: Nada
authors.initials: N
authors.lastname: El Darra
authors.affiliation: École Supérieure de Chimie Organique et Minérale, EA 4297 TIMR UTC/ESCOM, 1 allée du réseau Jean-Marie Buckmaster, Compiègne, France.
authors.forename: Mohammad F
authors.initials: MF
authors.lastname: Turk
authors.affiliation: Institut Français de la Vigne et du Vin, Pôle Rhône-Méditerranée, UMT Qualinnov, Domaine de Pech Rouge, 11430 Gruissan, France.
authors.forename: Marie-Agnès
authors.initials: MA
authors.lastname: Ducasse
authors.affiliation: Sorbonne Universités, Université de Technologie de Compiègne, EA 4297 TIMR UTC/ESCOM, Centre de Recherche de Royallieu, B.P. 20529-60205 Compiègne Cedex, France.
authors.forename: Nabil
authors.initials: N
authors.lastname: Grimi
authors.affiliation: Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP.17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon.
authors.forename: Richard G
authors.initials: RG
authors.lastname: Maroun
authors.affiliation: Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP.17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon.
authors.forename: Nicolas
authors.initials: N
authors.lastname: Louka
authors.affiliation: Sorbonne Universités, Université de Technologie de Compiègne, EA 4297 TIMR UTC/ESCOM, Centre de Recherche de Royallieu, B.P. 20529-60205 Compiègne Cedex, France.
authors.forename: Eugène
authors.initials: E
authors.lastname: Vorobiev
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D019149:Bioreactors; D003116:Color; D005285:Fermentation; D044948:Flavonols / Q000032:analysis; D059808:Polyphenols / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D044948:Flavonols; D059808:Polyphenols
keywords: Color; Copigmentation; Enzymes; Grape; PEF; Polyphenols; Thermovinification; Wine