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- Mietton-Peuchot, Martine, et al. Show all 8 Authors
- Food and bioprocess technology 2014 v.7 no.2 pp. 424-436
- acidity; anthocyanins; cell walls; depolymerization; energy; grapes; pH; polyphenols; pulsed electric fields; tannins; winemaking; wines
- ... The treatment of Cabernet Sauvignon red grapes by pulsed electric fields (PEFs) is performed prior to vinification in order to enhance the extraction of polyphenols. PEF treatments of the longest duration and of the highest energy (E = 0.7 kV/cm, t PEF = 200 ms, W = 31 Wh/kg) changed the structure of grape skins and produced a wine that was richer in tannins (34 %), while treatment of the highest ...