Augmentation des cinétiques de diffusion des composés de la pellicule des raisins rouge et blanc par des champs électriques pulsés

Abstract

In recent years, Pulsed Electric Field (PEF) technology has been developing in laboratories and is starting to be established in the industry, mainly in the agri-food sector. So far all experimentations on the use of PEF in the wine industry was carried out at the laboratory scale on some kilograms of grapes, or liters of wines. Since 2015, we are studying the interest of the use of PEF on grape polyphenols extraction on a semi-industrial scale of 2 tons per hour. The first tests were carried out by comparing the PEF technology to a control, and a conventional thermovinification with liquid phase vinification and traditional vinification with different fermentation times. The first results obtained are encouraging. Vinified in the liquid phase, the grapes treated with PEF give wines with a color intensity of 20 to 30% higher than the control and a higher TPI of 7 to 17%. In the liquid phase, the treatment of the harvest by PEF does not make it possible to obtain the extraction level of the thermovinification. After a short maceration of 3 days, the polyphenols extraction level is similar to the thermovinification, and greater after 14 days, and so is the color (respectively +12 and +16%). No change in IBMP content was observed. The wines resulting from treatment of the harvest by PEF do not have the aromatic profile of thermovinification wines. The PEF has a fruity character comparable to the control and accentuates the aromatic characteristics of the grape variety. The wine are often judged less aggressive and astringent by reinforcing the perception of sweetness and full bodied. A few tests in white grape harvest by PEF, shows a significant gain of the thiols and terpenols.

Stabilisation microbiologique des vins par utilisation de champs électriques pulsés

“…L'utilisation des Champs Electriques Pulsés (CEP) fait l'objet depuis une dizaine d'années de nombreux travaux [1,2] en OEnologie, et est axée principalement sur l'extraction des polyphénols [3][4][5] des raisins, et dans une moindre mesure sur l'extraction des précurseurs aromatiques des raisins blancs. Jusqu'à très récemment, la stabilisation microbiologique des moûts [6,7] et des vins [8] par les CEPétait très peuétudiée.…”