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Food Chem

Title:		Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds
Author(s):		Comuzzo P; Marconi M; Zanella G; Querze M;
Address:		"Universita degli Studi di Udine - Dipartimento di Scienze Agroalimentari, Ambientali e Animali (Di4A), via Sondrio 2/A, 33100 Udine, Italy. Electronic address: piergiorgio.comuzzo@uniud.it. Juclas S.r.l. - Vason Group, via Mirandola 49/A, 37026 Settimo di Pescantina, VR, Italy. Enologica Vason S.p.A. - Vason Group, via Nassar 37, 37029 San Pietro in Cariano, VR, Italy. Alintel S.r.l., via Mascarino 12/N, 40066 Pieve di Cento, BO, Italy"
Journal Title:		Food Chem
Year:		2018
Volume:		20180426
Issue:
Page Number:		16 - 23
DOI:		10.1016/j.foodchem.2018.04.116
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Pulsed electric field (PEF) processing of white grapes (cv. Garganega) after crushing was studied on pilot-plant scale, to investigate the effects of the treatment on must and wine composition, wine color and predisposition to browning, wine aroma compounds and extraction of aroma precursors from grapes. PEF pre-treatment of grapes did not change the must or wine basic composition, nor was it able to modify the evolution of alcoholic fermentation. By contrast, PEF produced an increase in total dry extract, wine color and total phenolics. Treatment corresponding to a total specific energy of 22?ª+kJ?ª+kg(-1) allowed more intense extraction of varietal aroma precursors without provoking excessive color evolution and extraction of phenolic compounds, apparently increasing the stability of wine towards oxidation. Due to the few papers available on this subject, PEF applications on white grapes should be optimized in further experiments"
Keywords:		Color Fermentation Food Handling/*methods Odorants/analysis Phenols/analysis Pilot Projects Vitis/*chemistry Volatile Organic Compounds/*analysis Wine/*analysis Extraction Grape processing Pef Varietal aroma White winemaking;
Notes:		"MedlineComuzzo, Piergiorgio Marconi, Marco Zanella, Gianmaria Querze, Marco eng England 2018/06/02 Food Chem. 2018 Oct 30; 264:16-23. doi: 10.1016/j.foodchem.2018.04.116. Epub 2018 Apr 26"