Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds

Comuzzo, Piergiorgio; Marconi, Marco; Zanella, Gianmaria; Querzè, Marco

doi:10.1016/j.foodchem.2018.04.116

Cited by 41 publications

(52 citation statements)

References 28 publications

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“…Compared with that in the control group, fifty pulses pretreatment increased the dry extract by 10%, which may be related to the fact that PEF could improve the mass transfer of pulp tissues, indicating that PEF pretreatment had positive impact on wine quality that was fuller wine body, structure and persistence in mouth. The increases in total acidity and phenolics could also explain the cause of the elevated dry extract contents, conforming to a previous study (Comuzzo et al ., ). It has been reported that skin maceration (Herjavec et al , ) and maturation in wooden barrels (Lukić et al ., ) also could improve the dry extract to obtain decent mouth‐feel attributes yet with the shortage of time consuming.…”

Section: Resultsmentioning

confidence: 97%

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Tang

Wen

et al. 2019

Int J of Food Sci Tech

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Pulsed electric fields (PEF) accounts for one of the novel non‐thermal processing and preservation technologies and is regarded as an emerging application with the advantage of minimising the loss of valued bioactive compounds in food processing. In this study, various PEF pulses were applied to jujube pulp before fermentation. The fermentation kinetics, compositions, volatile and sensory characteristics were investigated and compared. Results showed that the PEF pretreatment with ten exponential wave pulses at 1.5 kV cm−1, 1 Hz improved phenolic compounds extraction, especially for caffeic acid, morin and p‐hydroxybenzoic acid. Besides, fifty pulses pretreatment enhanced 10% of the wine dry extract. In addition, PEF pretreatment significantly enriched the floral and fruity volatile notes to jujube wine with a decrease in fusel oil. Consequently, PEF preprocessing is a promising method that can be adopted in winemaking industry to promote wine quality and sensory profile.

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Section: Resultsmentioning

confidence: 97%

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Tang

Wen

et al. 2019

Int J of Food Sci Tech

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“…The content increased by about 10%, whereby no significant differences between both energy inputs were detectable. Previous investigations showed that immediately after PEF pretreatment, the ammonium concentration and the amino acid content of Parellada and Garganega grape juice are not affected in comparison to untreated samples [24,37]. However, different varieties were investigated and no maceration was applied.…”

Section: Fermentation Behaviourmentioning

confidence: 99%

“…Moreover, a 20% higher juice yield was achieved after PEF pretreatment (E = 750 V/cm W ≈ 20 kJ/kg) of white grapes, whereby during the pressing process (t = 45 min) constant 5 bar were applied. Comuzzo et al [24] describe a beneficial release of volatile compounds in white wine, such as terpenic and norisoprenoid glycosides by PEF (E = 1.5 kV/cm W = 11 and 22 kJ/kg). However, most of the analysed volatile compounds were below the olfactory threshold.…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, the effect of PEF on the extraction of polyphenols and volatile compounds was mainly described for red wines only. Only limited results about the impact of electric fields on the vinification process of white wines and quality related parameters, such as volatile compounds, are available [24]. Therefore, the two different mechanisms, mechanical cell disruption by PEF and degradation of cell components (pectin) by enzymes were combined and their potential to improve the modern white wine processing was investigated in this work.…”

Section: Introductionmentioning

confidence: 99%

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Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine

Fauster

Philipp

Hanz

et al. 2020

Eur Food Res Technol

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The aim of this work was to study the combined application of a pulsed electric field (PEF) and an enzymatic treatment to white wine mash. The resulting impact of membrane permeabilisation by electroporation and pectin degradation by enzymes on fermentation behaviour and quality of white wine was assessed. The mash of two varieties, Traminer and Grüner Veltliner, was PEF treated (3 and 10 kJ/kg) using a continuous co-linear treatment chamber. Pectinases were added immediately afterwards and maceration was performed for 4 and 24 h. Various physico-chemical parameters were analysed at different stages of the production process and the impact of the combined treatment on volatile compounds such as esters and terpenes was analysed by gas chromatography-mass spectrometry and a sensory panel in the final white wine after bottling and storage. Regardless of the PEF treatment intensity, the variety and the maceration time, the release of juice was not significantly influenced. For Traminer, the fermentation time was reduced through the enhanced extraction of nitrogen from 322 to 359 mg/L due to PEF treatment (10 kJ/kg). The release of phenols which were localized in the pulp, were significantly more affected than phenols from the skin. Although the concentration of selective esters especially of the variety Traminer significantly increased, the sensory evaluation indicated no positive effect on the olfactory properties. Overall, the combination of PEF and enzyme pretreatment showed benefits in reducing the fermentation time and increasing the content of selective esters for Traminer.

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“…This was because with the increase in solvent, the concentration around the PEF action point lowered, which was more conducive to the extraction of collagen. However, as the solvent continued to increase, the material concentration was decreased, which reduced the chance of molecular collision by the action of PEF (Comuzzo, Marconi, Zanella, & Querzè, 2018;Parniakov, Barba, Grimi, Lebovka, & Vorobiev, 2014), the extraction amount of collagen decreased.…”

Section: The Effect Of Material-liquid Ratio On Collagen Extractionmentioning

confidence: 99%

Extraction and structural characterization of collagen from fishbone by high intensity pulsed electric fields

Yan

Wang

et al. 2019

J Food Process Engineering

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Collagen was extracted from fishbone by high intensity pulsed electric fields (PEF) and its structure was characterized. A maximum collagen yield of 16.13 mg/mL was achieved under the following conditions: pepsin dosage of 1%, material‐liquid ratio of 1:10, electric field strength of 20 kV/cm, and pulse number of 8. The change of each secondary structure component content was highly correlated with the PEF operating parameters (R2 > .900). The tertiary structure of collagen was changed by PEF. The surface hydrophobicity increased first and then decreased with the PEF operating parameters. Scanning electron microscopy results showed the tissues changes of sample particles from dispersed and disorganized to uniform by PEF, but the high electric field strength (>30 kV/cm) and pulse number (>8) causes samples over agglomerated, which were dispersed disorderly. This article has proposed a new approach for comprehensive utilization of fishbone, which has important research significance for the promotion of PEF. Practical Applications Collagen was extracted from fishbone by high intensity pulsed electric fields. The prepared fishbone collagen can be widely used in foods, cosmetics, biology, fertilizers, medical materials, and other fields. This article provides a new technique for comprehensive utilization of fishbone. The structure of extracted collagen was characterized. This opens up a new dimension in the study of the impact of PEF technology on protein structure.

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Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds

Cited by 41 publications

References 28 publications

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine

Extraction and structural characterization of collagen from fishbone by high intensity pulsed electric fields

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