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- Martínez, Juan Manuel, et al. Show all 7 Authors
- Food and bioproducts processing 2019 v.116 pp. 249-257
- anthocyanins; color; grapes; maceration; odor compounds; odors; polyphenols; pulsed electric fields; seeds; tannins; wine industry; winemaking; wines
- ... The potential of pulsed electric fields (PEF) for improving polyphenol extraction, decreasing maceration and increasing aroma compounds in the course of the winemaking process were investigated. Twelve tons of Garnacha grapes were processed at a flow rate of 2500kgh−1, and wines obtained from untreated and PEF-treated (4.0kVcm−1) grapes after 3 and 6days of maceration were compared. The highest va ...