title: Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters.
abstract: This work studies the effect of pulsed electric field (PEF) treatment at moderate and high field strengths (E=0.8kV/cm & 5kV/cm) prior and during alcoholic fermentation (AF) of red grapes on improving different parameters of pre-treated extracts: pH, °Brix, colour intensity (CI), total polyphenols content (TPI) of Cabernet Sauvignon red wine. Similar trends were observed for treating grapes using moderate and high electric field strength on the enhancement of CI and TPI of the wine after AF. The application of PEF using moderate strengths at different times during cold maceration (CM) (0, 2 and 4days) was more efficient for treatment during CM. The treatment during AF showed lower extraction rate compared to treating during CM and prior to AF. Our results clearly show that the best time for applying the PEF-treatment through the red fermentation is during the CM step.
authors.affiliation: Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche Royallieu, CS 60 319, Compiègne 60 203 CEDEX, France; Beirut Arab University, Faculty of Heath 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: Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche Royallieu, CS 60 319, Compiègne 60 203 CEDEX, France; Centre d'Analyses et de Recherche, Unité de Recherche Technologie et Valorisation Alimentaire (UR TVA), Faculté des Sciences, Université Saint-Joseph, B.P. 11-514 Riad El Solh, Beirut 1107 2050, Lebanon.
authors.forename: Hiba N
authors.initials: HN
authors.lastname: Rajha
authors.affiliation: Institut Français de la Vigne et du Vin, Pôle Rhône-Méditerranée, Domaine de Pech Rouge, 11430 Gruissan, France.
authors.forename: Marie-Agnès
authors.initials: MA
authors.lastname: Ducasse
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: Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche Royallieu, CS 60 319, Compiègne 60 203 CEDEX, France.
authors.forename: Nabil
authors.initials: N
authors.lastname: Grimi
authors.affiliation: Centre d'Analyses et de Recherche, Unité de Recherche Technologie et Valorisation Alimentaire (UR TVA), Faculté des Sciences, Université Saint-Joseph, B.P. 11-514 Riad El Solh, Beirut 1107 2050, Lebanon.
authors.forename: Richard G
authors.initials: RG
authors.lastname: Maroun
authors.affiliation: Centre d'Analyses et de Recherche, Unité de Recherche Technologie et Valorisation Alimentaire (UR TVA), Faculté des Sciences, Université Saint-Joseph, B.P. 11-514 Riad El Solh, Beirut 1107 2050, Lebanon.
authors.forename: Nicolas
authors.initials: N
authors.lastname: Louka
authors.affiliation: Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche Royallieu, CS 60 319, Compiègne 60 203 CEDEX, France.
authors.forename: Eugène
authors.initials: E
authors.lastname: Vorobiev
mesh_terms: D003080:Cold Temperature; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D059808:Polyphenols; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D059808:Polyphenols
keywords: Colour; Copigmentation; Extraction; Grape; Intensity; PEF; Polyphenols; Tannins; Wine