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

Öztürk, Burcu; Anlı, R. Ertan

doi:10.1051/bioconf/20170902008

Cited by 12 publications

(10 citation statements)

References 33 publications

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“…The colour intensity, anthocyanin content, total polyphenolic index and tannin content of the must macerated with the crushed grape treated by PEF was 1.9, 2.2, 1.6 and 2 times higher than those in the must macerated with untreated crushed grape. Values of these indexes for the must macerated with PEF-treated grape must was in the range of some young wines, despite both the maceration temperature and time being much lower and shorter than those used for obtaining young wines [ 3 , 5 , 21 , 22 ].…”

Section: Resultsmentioning

confidence: 99%

Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Vaquero

Loira

Raso

et al. 2021

Foods

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New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied continuously to the must for further colour extraction, and a second treatment only to the must (without skins) after a 24-hour maceration of 17.5 kV/cm intensity, reducing its wild yeast load by up to 2 log CFU/mL, thus comparing the implantation and fermentation of inoculated non-Saccharomyces yeasts. In general, those treated with PEF preserved more total esters and formed more anthocyanins, including vitisin A, due to better implantation of the inoculated yeasts. It should be noted that the yeast Lachancea thermotolerans that had received PEF treatment produced four-fold more lactic acid (3.62 ± 0.84 g/L) than the control of the same yeast, and Hanseniaspora vineae with PEF produced almost three-fold more 2-phenylethyl acetate than the rest. On the other hand, 3-ethoxy-1-propanol was not observed at the end of the fermentation with a Torulaspora delbrueckii (Td) control but in the Td PEF, it was observed (3.17 ± 0.58 mg/L).

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Section: Resultsmentioning

confidence: 99%

Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Vaquero

Loira

Raso

et al. 2021

Foods

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“…Wpływ działania impulsowego pola elektrycznego PEF na winogrona, które będą służyły do produkcji wina jest zagadnieniem nowatorskim na skalę światową. Nieliczne doniesienia wskazują, że zastosowanie impulsowego pola elektrycznego na winogrona wpływa korzystnie na parametry jakościowe wina, w szczególności na zawartość odpowiadających za barwę i smak związków fenolowych takich jak antocyjany i taniny [21][22][23]. Ponadto, podczas procesu winifikacji zmniejsza się również czas maceracji.…”

Section: Wstępunclassified

Wpływ impulsowego pola elektrycznego na barwę wina

Gałązka-Czarnecka¹

2018

ELECTROTECHNICAL REVIEW

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Wpływ impulsowego pola elektrycznego na barwę wina Streszczenie. W artykule przedstawiono wyniki badań dotyczących wpływu impulsowego pola elektrycznego na barwę wina wyprodukowanego z winogron odmiany Hibernal. Owoce poddano działaniu impulsowego pola elektrycznego o dwóch wartości natężenia 3,3 kV/cm oraz 5 kV/cm, następnie prowadzono fermentację zgodnie z procedurami stosowanymi w przemyśle winiarskim. W uzyskanych winach oznaczono barwę metodą CIELab. Uzyskane wyniki wskazują na większą wydajność ekstrakcji związków barwnych z winogron (związków o charakterze antyoksydantów) pod wpływem PEF.

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“…Consequently, the wine industry is interested in finding alternative strategies to reduce or eliminate SO 2 in wine production, while maintaining wine quality. Among such innovative technologies, the aforementioned PEF technology is extremely promising [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts

Albanese¹,

Femine²,

Gallo³

et al. 2023

Proceedings of the 18th IMEKO TC10 Conference on Measurement for Diagnostics, Optimisation and Control

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Traditional sterilization techniques for wine (more in general liquid food) often compromise the organoleptic properties of the food itself. Research is underway to find alternative solutions. The pulsed electric field has proved to be an alternative technique for food sterilization. However, scientific papers on this topic report conflicting results regarding treatment details such as the duration, amplitude, frequency and number of required field pulses. In this article, some preliminary experiments will be presented in the application of pulsed electric fields in winemaking, taking care of the aspects related to the measurement of the electrical quantities involved. The experiment was carried out in the first place to evaluate the selectivity of the treatment with respect to the different yeast species naturally present in grape juice. The measurement of the electrical quantities involved is not trivial, the article represents a first effort to develop a correct measurement setup, aimed at providing the scientific community with the first experimental measurement results during the treatment with the pulsed electric field.

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

Cited by 12 publications

References 33 publications

Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Wpływ impulsowego pola elektrycznego na barwę wina

Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts

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