Winery Trial on Application of Pulsed Electric Fields for Improving Vinification of Garnacha Grapes

Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review

“…L opez et al (2008b indicated that the PEF treatment with field strengths of 5 and 10 kV/cm did not produce any effect on alcohol content, pH, reducing sugars, volatile acidity, and total acidity in wines made from Tempranillo grapes. Similar trends were observed in Garnacha and Cabernet-Sauvignon grape wine, as reported by Luengo, Franco, Ballesteros, Alvarez, andRaso (2014) andL opez et al (2009). The pH, reducing sugars, titratable, and volatile acidity varied slightly but were still within the normal level as those wines made from Cabernet Sauvignon grapes (Pu ertolas, L opez, et al, 2009;Pu ertolas, Saldaña, et al, 2009).…”

“…Treatment at higher intensities seemed to have resulted in the extraction of more tannins, which was correlated with harshness and astringency (Delsart et al, 2012). The results from the sensory evaluation performed by Luengo et al (2014) also suggested that wine from PEF-treated grapes macerated for 7 d was obviously preferable to that from untreated grapes after macerated for 14 d. Thus, the mechanism by which the PEF treatment influences the sensory qualities of wines remains to be explored because the result remains inconclusive.…”

Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking

“…The PEF treatment was more effective in Mazuelo variety than in Garnacha and Graciano, reaching color intensity of 21.2% (2 kV/cm), 35.3% (5 kV/cm), 49.8% (10 kV/cm) and anthocyanins 20.3% (2 kV/cm), 28.6% (5 kV/cm), 41.8% (10 kV/cm) higher than the control after 120 h maceration [39]. Nevertheless, according to a study after Luengo et al that was conducted few years later, in 2014, the PEF treatment can be modulated to achieve optimal polyphenols extraction and color expression in Garnacha red wine [40].…”

Maceration and Extraction of Grape Components

“…One recent innovation in fruit and vegetable processing is the use of pulsed electric field (PEF) treatments to damage cell walls; in the case of grapes, this increases both yield [26] and extraction of tannins and anthocyanins [27]. Some reports suggest that tannin extraction can be higher but still yield wines with less astringency [28,29], perhaps due to greater polysaccharide extraction, while others report effects on aromas [30]. Other related technologies that have been studied include ultrasound [31], microwave [32], and freezing (cryomaceration) [33], with varying and modest effects in wine and model systems.…”