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Pulsed electric field-assisted vinification of aglianico and piedirosso grapes.
J Agric Food Chem. 2010 Nov 24; 58(22):11606-15.JA

Abstract

Pulsed electric field (PEF) treatments were applied to increase the polyphenolic content of fresh red wines made from Aglianico and Piedirosso grapes. Prior to the fermentation/maceration step, the grape skins were treated at different PEF intensities (field strengths from 0.5 to 1.5 kV/cm and energy inputs from 1 to 50 kJ/kg), with their permeabilization being characterized by electrical impedance measurements. Furthermore, the release kinetics of the total polyphenols and anthocyanins were characterized during the maceration stage by spectroscopic and Folin-Ciocalteu colorimetric methods, respectively. Finally, the fresh wine, obtained after pressing, was characterized for total acidity, pH, reducing sugar, color intensity, total polyphenols, anthocyanins content, antioxidant activity, and volatile compound composition. PEF treatment on Aglianico grapes induced a significantly higher release of polyphenols (+20%) and anthocyanins (+75%), thus improving the color intensity (+20%) and the antioxidant activity of the wine (+20%) while preserving the other organoleptic characteristics. In contrast, there was only a minor impact on the polyphenolic release kinetics of Piedirosso grapes, despite the significant degree of cell membrane permeabilization.

Authors+Show Affiliations

Department of Chemical and Food Engineering, Centre of Competence on Agro-Food Productions, University of Salerno, via Ponte Don Melillo, Fisciano, SA, Italy. fdonsi@unisa.itNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

21038868

Citation

Donsì, Francesco, et al. "Pulsed Electric Field-assisted Vinification of Aglianico and Piedirosso Grapes." Journal of Agricultural and Food Chemistry, vol. 58, no. 22, 2010, pp. 11606-15.
Donsì F, Ferrari G, Fruilo M, et al. Pulsed electric field-assisted vinification of aglianico and piedirosso grapes. J Agric Food Chem. 2010;58(22):11606-15.
Donsì, F., Ferrari, G., Fruilo, M., & Pataro, G. (2010). Pulsed electric field-assisted vinification of aglianico and piedirosso grapes. Journal of Agricultural and Food Chemistry, 58(22), 11606-15. https://doi.org/10.1021/jf102065v
Donsì F, et al. Pulsed Electric Field-assisted Vinification of Aglianico and Piedirosso Grapes. J Agric Food Chem. 2010 Nov 24;58(22):11606-15. PubMed PMID: 21038868.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Pulsed electric field-assisted vinification of aglianico and piedirosso grapes. AU - Donsì,Francesco, AU - Ferrari,Giovanna, AU - Fruilo,Marina, AU - Pataro,Gianpiero, Y1 - 2010/11/01/ PY - 2010/11/3/entrez PY - 2010/11/3/pubmed PY - 2011/3/2/medline SP - 11606 EP - 15 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 22 N2 - Pulsed electric field (PEF) treatments were applied to increase the polyphenolic content of fresh red wines made from Aglianico and Piedirosso grapes. Prior to the fermentation/maceration step, the grape skins were treated at different PEF intensities (field strengths from 0.5 to 1.5 kV/cm and energy inputs from 1 to 50 kJ/kg), with their permeabilization being characterized by electrical impedance measurements. Furthermore, the release kinetics of the total polyphenols and anthocyanins were characterized during the maceration stage by spectroscopic and Folin-Ciocalteu colorimetric methods, respectively. Finally, the fresh wine, obtained after pressing, was characterized for total acidity, pH, reducing sugar, color intensity, total polyphenols, anthocyanins content, antioxidant activity, and volatile compound composition. PEF treatment on Aglianico grapes induced a significantly higher release of polyphenols (+20%) and anthocyanins (+75%), thus improving the color intensity (+20%) and the antioxidant activity of the wine (+20%) while preserving the other organoleptic characteristics. In contrast, there was only a minor impact on the polyphenolic release kinetics of Piedirosso grapes, despite the significant degree of cell membrane permeabilization. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21038868/Pulsed_electric_field_assisted_vinification_of_aglianico_and_piedirosso_grapes_ L2 - https://doi.org/10.1021/jf102065v DB - PRIME DP - Unbound Medicine ER -