Emerging technology to develop novel red winemaking practices: An overview

Clodoveo, Maria Lisa; Dipalmo, Tiziana; Rizzello, Carlo Giuseppe; Crupi, Pasquale

doi:10.1016/j.ifset.2016.08.020

Cited by 63 publications

(58 citation statements)

References 114 publications

(138 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Clodoveo et al (2016) describe the mechanism by which PEF treatment destroys cell membranes of grapes, this treatment having no effect on alcohol content, total acidity, pH, concentration in reducing sugars and volatile acidity. Table 3 presents the bioactive compound content and the antioxidant capacity of wine samples obtained from two varieties of grapes, 'Pinot Noir' and 'Merlot', treated and untreated in PEF.…”

Section: Effect Of Pef On the Oenological Parameters Of Red Winesmentioning

confidence: 99%

“…Regarding the quality of a red wine, it depends on several factors, including phenols content, antioxidant capacity, anthocyanin monomer content, color, flavor, and sensory properties (Clodoveo et al, 2016). One innovative solution is the non-thermal technology, pulsed electric field (PEF), which was initially used as an alternative method for pasteurizing liquid foods (milk and derivatives, egg products, juices etc.)…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines

Teușdea

Bandici

Kordiaka

et al. 2017

Not Bot Horti Agrobo

View full text Add to dashboard Cite

The aim of this study was to apply different Pulsed Electric Field (PEF) treatments in the pre-maceration stage of the mash which derives from 'Pinot Noir' and 'Merlot' grapes that were harvested in the Crişana-Santimreu vineyard, Romania, in 2016, in order to increase the content of total phenols, flavonoids, monomeric anthocyanin pigment and colour intensity of 'Pinot Noir' and 'Merlot' wines. The electrical and mechanical parameters that represent the variables in this experiment were: the distance between the drums, different voltages (7-8 kV), and different frequencies (178-344 Hz). The wines obtained were also analyzed in terms of the antioxidant capacity using two different methods. All PEF treatments applied in the pre-maceration stage resulted in an increase in bioactive compounds content and colour intensification. Of the five PEF treatments tested, the PEF treatment using the distance between the drums of 2.5 mm, U = 8 kV, the frequency f = 344 Hz, pulse durations of 300 s resulted in a wine with a content of total phenols 2 times and 1.5 times higher than the control sample in the case of 'Pinot Noir' and 'Merlot', respectively. Also, this type of PEF treatment also resulted in an extraction of the total flavonoids as efficiently as 1.8 times and 1.4 times, respectively, in the case of 'Pinot Noir' and 'Merlot', respectively. PEF treatment is a technology suitable for extracting phenols from grapes and so this technology can be used in the food industry to obtain wines rich in bioactive compounds with antioxidant capacity.

show abstract

Section: Effect Of Pef On the Oenological Parameters Of Red Winesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines

Teușdea

Bandici

Kordiaka

et al. 2017

Not Bot Horti Agrobo

View full text Add to dashboard Cite

show abstract

“…For several decades now, microwave (MW) heating has seen vast applications in food processing, such as cooking, drying, tempering, bleaching, sterilization, and extraction, with reduced processing time and energy savings (Chandrasekaran, Ramanathan, & Basak, 2013;Perino-Issartier, Maingonnat, & Chemat, 2010;Thostenson & Chou, 1999). Due to the direct antimicrobial effects on microorganisms or to the possibility to promote the synthesis of a large number of antimicrobial compounds, its use in food preservation has been proposed in recent years (Clodoveo, Dipalmo, Rizzello, Corbo, & Crupi, 2016). Microwaves are nonionizing electromagnetic waves belonging to the portion of the electromagnetic spectrum with wavelengths from 1 mm to 1 m with corresponding frequencies between 300 MHz and 300 GHz (Thostenson & Chou, 1999); even though only two frequencies (0.915 and 2.45 GHz), reserved by the Federal Communications Commission (FCC) for industrial, scientific, and medical (ISM) purposes, are commonly used for MW heating (Thostenson & Chou, 1999).…”

Section: Innovative Physical Methods For Microbiological Stabilizationmentioning

confidence: 99%

“…The principle of heating using MW energy is based upon its direct impact with polar materials/solvents and is governed by two phenomena: ionic conduction (caused by the changing electric field) and dipole rotation (due to the changing MW electromagnetic field), which in most cases occur simultaneously (Clodoveo et al, 2016). The friction generated by the resistance offered by the solution to the migration of ions, under the changing electric field, and the realignment of polar molecules with the rapidly changing MW electromagnetic field, transform MW energy into heat (Clodoveo et al, 2016). The application of MW in winemaking has been studied in recent years, with the main purpose of accelerating the extraction of phenolic compounds in red winemaking (Carew, Gill, Close, & Dambergs, 2014) and also to accelerate their evolution in young red wine (Zheng, Liu, Huo, & Li, 2011).…”

Section: Innovative Physical Methods For Microbiological Stabilizationmentioning

confidence: 99%

“…[1] Cao et al., ; [2] Lopez‐Caballero et al., ; [3] Wuytack, Diels, & Michiels, ; [4] Delfini et al., ; [5] Puig et al., ; [6] González‐Arenzana et al., , [7] Morata et al., ; [8] Tao et al., ; [9] Santos et al., ; [10] Santos et al., ; [11] Santos et al., ; [12] Piyasena et al., ; [13] Chemat et al., ; [14] Yap et al, ; [15] Yap & Bagnall, ; [16] Bintsis et al., ; [17] Hijnen et al., ; [18]Thompson, ; [19] Pataro et al., ; [20] Toepfl et al., ; [21] Garde‐Cerdan et al., ; [22] Delsart et al., ; [23] Clodoveo et al., ; [24] Carew et al., ; [25] González‐Arenzana et al., …”

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 99%

See 1 more Smart Citation

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Lisanti¹,

Blaiotta²,

Nioi

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2. This review article gives a comprehensive overview of the current state‐of‐the‐art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low‐sulfite winemaking, rather than being seen as its substitutes.

show abstract