Pulsed Light Effect in Red Grape Quality and Fermentation

Escott, Carlos; Vaquero, Cristian; Fresno, Juan Manuel Del; Bañuelos, María Antonia; Loira, Iris; Shunyu, Han; Bi, Yang; Morata, Antonio; Suárez-Lepe, José Antonio

doi:10.1007/s11947-017-1921-4

Cited by 35 publications

(30 citation statements)

References 26 publications

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“…The total polyphenol index (TPI) was obtained by spectrometry (absorbance at 280 nm) with wine dilutions of 1:100 in 1 cm quartz cuvettes in accordance with reported methods (Ribereau‐Gayon et al ., ; Escott et al ., ).…”

Section: Methodsmentioning

confidence: 97%

Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound

Fresno

Morata

Ricardo-da-Silva

et al. 2019

Int J of Food Sci Tech

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The ageing on lees is a technique particularly interesting in the production of red wines due to the possibility of enhancing some of their sensory characteristics. Different authors have researched the ultrasound assistance to accelerate this ageing process in wines. The present work evaluated the modification that both fractions, polyphenolic and aromatic, of red wines suffer during the ageing on lees process assisted with ultrasounds and with the addition of oak chips. The results obtained during the experimental design indicate that the ultrasound treatment decreased the concentration of proanthocyanidins (between 20.3% and 32.8% with and without oak chips, respectively) and the total pigment content (with the highest reduction in the control sonicated wine 55.9% without chips and lees and from 47.8% to 48.9% when having oak chips/lees and lees, respectively). In addition, it has been observed that the ultrasound treatment did not affect the amount of fermentative volatile compounds present in the wine but, it increased the concentration of phenolic aldehydes coming from oak wood chips (10.8% in control wine and from 35.92% with oak chips/lees to 55.8% with lees).

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Section: Methodsmentioning

confidence: 97%

Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound

Fresno

Morata

Ricardo-da-Silva

et al. 2019

Int J of Food Sci Tech

Self Cite

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“…The emerging technologies that showed the greatest potential for increasing the extraction of skin compounds and controlling indigenous microorganisms are as follows: high hydrostatic pressure (HHP) [4][5][6], ultra high pressure homogenization (UHPH) [7][8][9], pulsed electric fields (PEFs) [10][11][12][13][14][15], electron-beam irradiation (eBeam) [16][17][18], ultrasound (US) [15,[19][20], and pulsed light (PL) [21][22][23]. Most of these technologies are either approved or under evaluation as new enological practices in the International Organization of Vine and Wine (OIV) regulations [24][25][26].…”

Section: Emerging Non-thermal Technologies For Grape and Must Processingmentioning

confidence: 99%

“…Most non-Saccharomyces usually have lower fermentative power than S. cerevisiae or slower fermentation kinetics (e.g., Sp), which reduces the possibilities of being well implanted [40]. New emerging non-thermal technologies facilitate the use of non-Saccharomyces yeasts by eliminating or strongly reducing wild yeasts from the grapes [2,6,8,14,16,21].…”

Section: Emerging Non-thermal Technologies For Grape and Must Processingmentioning

confidence: 99%

“…The antimicrobial effect of PL is due to dimerization of DNA pyrimidines promoted by the 254 nm UV radiation but also due to the localized instantaneous heating producing membrane and cell wall breakage [57]. The effect on membrane Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO 2 DOI: http://dx.doi.org /10.5772/intechopen.92035 and cell walls can be observed by electronic microscopy, and it is associated to a higher concentration of eluted protein [60]. These effects affect vegetative and spore forms of microorganisms.…”

Section: Pulsed Lightmentioning

confidence: 99%

“…These effects affect vegetative and spore forms of microorganisms. Saccharomyces and non-Saccharomyces yeasts and lactic acid bacteria are controlled in grapes at low temperature and without effect in external appearance and sensory quality of food [60] (Figure 16).…”

Section: Pulsed Lightmentioning

confidence: 99%

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Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO₂

Morata¹,

Loira²,

Güamis³

et al. 2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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This chapter reviews the main non-thermal technologies with application in enology and their impact in: the extraction of phenolic compounds from grapes, the elimination of indigenous microorganisms, and the subsequent effect in SO 2 reduction. The technologies are physical processes with null or low repercussion in temperature and therefore gentle with sensory quality of grapes. High hydrostatic pressure (HHP), ultra high pressure homogenization (UHPH), pulsed electric fields (PEFs), electron-beam irradiation (eBeam), ultrasound (US), and pulsed light (PL) have interesting advantages and some drawbacks that are extensively reviewed highlighting the potential applications in current technology.

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Elaboration of an organic beverage based on grape juice with positive nutritional properties

Bendaali

Vaquero

González

et al. 2022

Food Science & Nutrition

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Currently, the food market is experiencing a great development in the production of natural and functional foods due to the increasing health awareness of consumers and the adoption of healthy eating habits (Chew et al., 2020). The request for organic foods has increased owing to the belief that they might have more benefits than conventional products (Dyab et al., 2015). Accordingly, it has become important to produce new drinks from fruits juices as a source of nutrients and bioactive compounds (Gironés-Vilaplana et al., 2016a). Consumption of fruits and vegetables is recommended to prevent disease, especially red fruits such as strawberries, cherries, grapes, and pomegranates, which are characterized by their bioactive component (Gardeli et al., 2019). Fruit-and vegetablebased beverages include a variety of polyphenols, oligosaccharides, fibers, and nitrates, which may produce antioxidant, antimicrobial,

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Pulsed Light Effect in Red Grape Quality and Fermentation

Cited by 35 publications

References 26 publications

Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound

Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound

Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO₂

Elaboration of an organic beverage based on grape juice with positive nutritional properties

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Pulsed Light Effect in Red Grape Quality and Fermentation

Cited by 35 publications

References 26 publications

Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound

Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound

Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Contact Info

Product

Resources

About

Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO₂