Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

Puértolas, Eduardo; Saldaña, Guillermo; Álvarez, Ignacio; Raso, Javier

doi:10.1016/j.foodchem.2010.11.164

Cited by 61 publications

(32 citation statements)

References 25 publications

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“…The tendency is in agreement with the findings of Reynolds et al Their results showed tendency of increasing the level of monomeric anthocyanins during the fermentation peak (Reynolds, Cliff, Girard, & Kopp, 2001). Furthermore, Puértolas et al stated that maceration time and temperature did not influence significant on the anthocyanin profiles of Cabernet Sauvignon rosé wine (Puértolas, Saldaña, Álvarez, & Raso, 2011). However, reduction of the temperature decreased oxidation of phenols which increased the overall taste of Cabernet Sauvignon rosé wines.…”

Section: The Impact Of Enological Practices On Total Monomeric Anthocmentioning

confidence: 99%

The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain “F-78”

et al. 2016

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a b s t r a c tThe impact of enological practices (temperature, flipping and the inoculation amount of newly selected yeast F-78 from third-stage selection) on the level of monomeric anthocyanins, total phenolic compounds and the overall taste of fifteen red wines from Macedonian Vranec grape variety were studied. The most important factor which affects the level of monomeric anthocyanins was temperature. The inoculation amount had a positive influence on the phenolic extraction. More inoculation amount leads to faster ethanol formation and acceleration of the anthocyanins extraction. The flipping of the must during fermentation was controversial. The best wine-making procedure for production of the typical for the region high-extractive aged wines included a fermentation temperature of 20-24°C, intensive flipping (5-6 times/24 h), and inoculation quantity 3-4% and a fermentation on 20°C, medium flipping (3-4 times/24 h) and inoculation quantity 3-4% for production of commercial, young and easy to drink ''Beaujoulais" wines.

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Section: The Impact Of Enological Practices On Total Monomeric Anthocmentioning

confidence: 99%

The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain “F-78”

et al. 2016

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“…A surface response model analysis was used to identify optimal process parameters, showing that after 2 h treatment the PEF treatment allowed to obtain an anthocyanin level of 50 mg/L at the temperature of 4 • C; the same result was obtained for the control (untreated) sample using a 20 • C temperature. Since an increasing processing temperature results in the speed-up of oxidation mechanisms and loss of flavors, the PEF treatment showed to be a promising technique to minimize temperature in rose vinification, avoiding undesirable side-effects [48].…”

Section: Pef Technology In Red Winemaking (Decade 2007-2017)mentioning

confidence: 99%

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

2018

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Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effectiveness in assisting the extraction of valuable compounds from vegetable tissues, makes PEF a challenging solution for the industrial red winemaking; a tailored PEF-assisted maceration was demonstrated to promote an increase in wine color quality and an improvement in the polyphenolic profile. Despite the application of PEF has been studied and the positive effects in selected wine varieties were demonstrated on batch and pilot-scale systems, there is a need for a more detailed characterization of the impact in different grapes, and for a better understanding of potential undesirable side-effects. This review aims to summarize the state of the art in view of a detailed feasibility study, to promote the introduction of PEF technology in the oenological industry.

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“…14 days). Previous studies have also shown that the maceration time needed to achieve an equivalent level of total anthocyanin release was reduced after PEF treatment of grapes, compared to untreated grape mash (López et al 2009;Puértolas et al 2011).…”

Section: Food Bioprocess Technolmentioning

confidence: 87%

Effect of Combining Pulsed Electric Fields with Maceration Time on Merlot Grapes in Protecting Caco-2 Cells from Oxidative Stress

Leong

Burritt

Oey

2015

Food Bioprocess Technol

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The objective of this study was to investigate the effect of different maceration times (0, 2, 4, 8 and 14 days) after pulsed electric field (PEF) processing (1.5 kV/cm, either at 15 or 70 kJ/kg) on the release of anthocyanins from Merlot grapes (Vitis vinifera) and the bioprotective potentials of grape juice against H 2 O 2 -induced oxidative stress using human intestinal Caco-2 cell culture model. Cell viability, lactate dehydrogenase membrane leakage and nitric oxide production in Caco-2 cells were used as biomarkers to indicate general cellular health and integrity that ultimately represent the bioprotective potentials of grape juice. The results showed that PEF at 70 kJ/kg was the most effective in accelerating the release of anthocyanins from grape skin. Furthermore, the amount and the type of anthocyanins being released varied as a result of combined effect of PEF processing intensity and maceration time. Linear correlations between anthocyanins and the bioprotective capacity markers (R 2 = 0.4-0.8) were found. Compared to the untreated Merlot, PEF treatment either at 15 or 70 kJ/kg reduced the maceration time from 14 to 8 and 2 days, respectively, to achieve similar degree of bioprotective effect. This implies the possibility of using combined PEF and maceration time to tailor the profile of bioactive compounds with the same bioprotective potentials.

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Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

Cited by 61 publications

References 25 publications

The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain “F-78”

The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain “F-78”

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

Effect of Combining Pulsed Electric Fields with Maceration Time on Merlot Grapes in Protecting Caco-2 Cells from Oxidative Stress

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