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Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters

El Darra, Nada, Rajha, Hiba N., Ducasse, Marie-Agnès, Turk, Mohammad F., Grimi, Nabil, Maroun, Richard G., Louka, Nicolas, Vorobiev, Eugène
Food chemistry 2016 v.213 pp. 352-360
alcoholic fermentation, brix, cold, color, electric field, grapes, maceration, pH, polyphenols, pulsed electric fields, red wines
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.