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

2018 ◽  
Vol 264 ◽  
pp. 16-23 ◽  
Author(s):  
Piergiorgio Comuzzo ◽  
Marco Marconi ◽  
Gianmaria Zanella ◽  
Marco Querzè
Keyword(s):  
Electric Field ◽  
Volatile Compounds ◽  
Pulsed Electric Field ◽  
Wine Composition

scholarly journals Pulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine Evolution

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 414 ◽  
Author(s):  
Piergiorgio Comuzzo ◽  
Sabrina Voce ◽  
Cristian Grazioli ◽  
Franco Tubaro ◽  
Marco Marconi ◽  
...  
Keyword(s):  
Electric Field ◽  
Metal Content ◽  
Pulsed Electric Field ◽  
Total Phenolic ◽  
Long Term Effects ◽  
Phenolic Fraction ◽  
Wine Composition ◽  
Pectolytic Enzymes ◽  
Report Data ◽  
Grape Skins

Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international varieties, poorly considering minor cultivars and the medium/long-term effects of the treatment on wine composition during storage. PEF was applied at different specific energies (2, 10, and 20 kJ kg−1) on grapes of the low-color red cv. Rondinella, after crushing-destemming. Pressing yield, the evolution of color, and total phenolic index (TPI) were measured during skin maceration. Moreover, the wines were characterized for basic compositional parameters, color, anthocyanin profile, phenolic composition (glories indices), metal content (Fe, Cr, and Ni), and sensory characters, two and twelve months after the processing, in comparison with untreated samples and pectolytic enzymes (PE). PEF did not affect fermentation evolution, nor did it modify wine basic composition or metal content. Treatments at 10 and 20 kJ kg−1 led to higher color and TPI in wines, in comparison to PE, because of increased content of anthocyanins and tannins. The sensory evaluation confirmed these findings. Modifications remained stable in wines after twelve months. Glories indices and vitisin A content highlighted greater potential stability of wine color in PEF-treated wines.

scholarly journals Pulsed electric field and combination processing of mango nectar: effect on volatile compounds and HMF formation

2015 ◽  
Vol 7 (2) ◽  
pp. 58-67 ◽  
Author(s):  
R. Kumar ◽  
◽  
A. S. Bawa ◽  
K. Rajeswara Reddy ◽  
T. Kathiravan ◽  
...  
Keyword(s):  
Electric Field ◽  
Volatile Compounds ◽  
Pulsed Electric Field

Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing

2010 ◽  
Vol 76 (1) ◽  
pp. C127-C132 ◽  
Author(s):  
Sha Zhang ◽  
Ruijin Yang ◽  
Wei Zhao ◽  
Xiao Hua ◽  
Wenbin Zhang ◽  
...  
Keyword(s):  
Electric Field ◽  
Volatile Compounds ◽  
Pulsed Electric Field

scholarly journals Pulsed Electric Field and Salvia officinalis L. Leaves: A Successful Combination for the Extraction of High Value Added Compounds

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2014 ◽  
Author(s):  
Vassilis Athanasiadis ◽  
Achillia Lakka ◽  
Dimitrios Palaiogiannis ◽  
Vasileios M. Pappas ◽  
Eleni Bozinou ◽  
...  
Keyword(s):  
Electric Field ◽  
Volatile Compounds ◽  
Pulse Duration ◽  
Pure Water ◽  
Value Added ◽  
Pulsed Electric Field ◽  
Salvia Officinalis ◽  
Pure Ethanol ◽  
Assisted Extraction ◽  
Salvia Officinalis L

The present study aimed to evaluate the pulsed electric field (PEF)-assisted extraction of phytochemicals from Salvia officinalis L. leaves. The study parameters included a PEF pulse duration of 10 or 100 μs for 30 min, using different “green” extraction solvents: pure ethanol, pure water, and their mixtures at 25, 50, and 75% v/v concentrations. The resulting extracts were evaluated against reference extracts obtained without PEF. For estimation of the extraction efficiency, the content in total polyphenols, individual polyphenols, and volatile compounds, as well as the resistance to oxidation, were determined. The optimal PEF contribution on the total and individual polyphenols, rosmarinic acid, extractability (up to 73.2% and 403.1% increase, respectively) was obtained by 25% v/v aqueous ethanol solvent using a pulse duration of 100 μs. PEF was proven to also affect the final concentration and composition of volatile compounds of the extracts obtained.

Influence of Pulse Width on Polyphenol Extraction from Agricultural Products by Pulsed Electric Field

2013 ◽  
Vol 133 (2) ◽  
pp. 32-37 ◽  
Author(s):  
Akira Nakagawa ◽  
Hitoshi Hatayama ◽  
Koichi Takaki ◽  
Shoji Koide ◽  
Yukio Kawamura
Keyword(s):  
Electric Field ◽  
Pulse Width ◽  
Pulsed Electric Field ◽  
Agricultural Products ◽  
Polyphenol Extraction

Development of PEF extraction technology by Maguin

2015 ◽  
pp. 758-760
Author(s):  
Romain Delecourt ◽  
Loïc Marsal
Keyword(s):  
Sugar Beet ◽  
Electric Field ◽  
Pulsed Electric Field ◽  
Extraction Technology ◽  
Application System ◽  
Wide Range ◽  
Type Machine

Maguin (France) is still active in the application of pulsed electric field (PEF) technology. After having carried out successful tests on a 10 t/h pilot screw-type machine on sugar beet cossettes, a new application system based on a roller technology has been developed. This technology allows a wide range of application due to its flexibility with flowrates and materials. A variety of process schemes are proposed to ensure the best performance of the PEF technology.

Sign in / Sign up

Export Citation Format

Share Document