Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

Pulsed electric fields (PEF) applications on wine production: A review

“…In accordance with the previous studies [3,14,20] performed with a cylindirical batch paralel electrode treatment chamber, with a distance between the electrodes of 1 cm and area of 19,64 cm 2 , it has proved that PEF technique enhanced the colour of must in maceration step (Fig. 5).…”

“…In this review, it has been emphasised the innovative technique PEF can be an efficient treatment to improve important onelogical characteristics of wine and to inhibit spoilage microosganisms [20]. In general PEF cause low temperature increase that prevents heat-induced changes in colour, flavour, taste, and nutrient content of food [9,34].…”

“…The size, shape, morphological and biochemical features of the cells are incharge of cell resistance to PEF conditions. In addition, other physicochemical factors like pH, alcohol content, water activity, solible solids, electrical conductivity or temperature should also be kept in mind according to sensitivity of the microorganisms [20][21][22][23].…”

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

“…The mechanism of PEF treatment consists in inducing a potential difference across the cell membranes. The permeability of the membranes increases when this potential difference reaches a critical value (Puértolas, Saldaña, Condón, Álvarez, & Raso, 2010b).…”

“…In contrast, Ivanova, Vojnoski, and Stefova (2012) did not obtain significant changes in terms of TPh, TFlav, after macerating Vranec wines with the same amount of SO 2 but fermented with different strains of yeast, probably because they used species of Saccharomyces cerevisiae. Other research has shown that the maximum content of total anthocyanic pigments is reached in the first day of fermentation, and then it decreases due to oxidation reactions, condensation of anthocyanins with other phenols, and precipitation (López, Puértolas, Condón, Álvarez, & Raso, 2008;Puértolas et al, 2010b). Comparative studies on anthocyanins, flavan-3-ols, flavonols, and phenolic acids in PEF-treated and untreated wines, aged 4 months, have shown that the profile of these bioactive compounds was similar, which led to the conclusion that PEF treatment produces no selectivity in terms of the types of phenols (Puértolas et al, 2010b).…”