Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

摘要

The influence of the application of a continuous pulsed electric fields treatment (PEF treatment) to grape pomace on the evolution of colour and phenolic content of Cabernet Sauvignon red wines has been investigated. Wine from grape treated by PEF presented at the end of alcoholic fermentation higher colour intensity (CI), total polyphenol index (TPI) and total anthocyanic content (TAC) than control wine. This effect was observed even although maceration time for PEF wine was 48 h shorter than for control. Differences remained during malolactic fermentation and maturation. After 4 months of aging in bottle, CI, TPI and TAC of PEF wine were 38%, 22% and 11% higher respectively than the control. HPLC phenolic profiles of wines were qualitatively similar, without detecting a selective effect on any phenol. No significant differences in sensory attributes between wines were detected. Results indicate that PEF is a promising technology in red winemaking for reducing the maceration time and increasing colour and phenolic extraction.