Next Article in Journal
Happy Hour? A Preliminary Study of the Effect of Induced Joviality and Sadness on Beer Perception
Next Article in Special Issue
A Digital Approach to Evaluate the Effect of Berry Cell Death on Pinot Noir Wines’ Quality Traits and Sensory Profiles Using Non-Destructive Near-Infrared Spectroscopy
Previous Article in Journal
Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study
Previous Article in Special Issue
Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine
Article

Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes

1
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
2
Diemme Enologia S.p.A., Via Bedazzo 19, 48022 Lugo, Italy
*
Author to whom correspondence should be addressed.
Received: 14 April 2020 / Revised: 5 May 2020 / Accepted: 6 May 2020 / Published: 18 May 2020
(This article belongs to the Special Issue Improving Wine Quality and Safety)
In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9°Bx sugar, 3.26 pH, and 10.4 g/L titratable acidity) from Emilia Romagna (Italy) was investigated. Electric field strengths were in the range of 0.9–3 kV/cm, generated by the application of short, high-voltage pulses, and the grapes were subjected to specific energies from 10.4 to 32.5 kJ/kg immediately after crushing and destemming to produce a pre-fermentative pulsed electric field treatment on a pilot scale. Grape musts and wines were analyzed for color components and polyphenols content from pressing of juices up to 3 months from the end of the fermentation of wines. Furthermore, the freshly-fermented wines were subjected to accelerated aging conditions (i.e., warming under 40 °C for 32 days) to simulate the evolution of color parameters with time. The color intensity was generally higher in treated musts and wines compared to the control, further increased by raising the intensity of the electric field. Results suggested the potentialities of pulsed electric fields (PEFs) as a mild pre-fermentative process to assist maceration and to increase the polyphenolic content of musts obtained by early-harvested Sangiovese grapes. View Full-Text
Keywords: antioxidant; phenolic compounds; mild processing; sustainability; climate change antioxidant; phenolic compounds; mild processing; sustainability; climate change
Show Figures

Figure 1

MDPI and ACS Style

Ricci, A.; Parpinello, G.P.; Banfi, B.A.; Olivi, F.; Versari, A. Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes. Beverages 2020, 6, 34. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020034

AMA Style

Ricci A, Parpinello GP, Banfi BA, Olivi F, Versari A. Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes. Beverages. 2020; 6(2):34. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020034

Chicago/Turabian Style

Ricci, Arianna, Giuseppina P. Parpinello, Beatrice A. Banfi, Federico Olivi, and Andrea Versari. 2020. "Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes" Beverages 6, no. 2: 34. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020034

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop