Facultad de Veterinaria, Tecnología de los Alimentos, Universidad de Zaragoza, Spain.
J Agric Food Chem. 2010 Feb 24;58(4):2351-7. doi: 10.1021/jf904035v.
The influence of a pulsed electric field (PEF) treatment of grape berries at pilot-plant scale on the evolution of the chromatic and phenolic characteristics of Cabernet Sauvignon red wines during aging in American oak barrels and subsequent storage in bottle has been studied. Results obtained in this investigation confirm that the better chromatic characteristics and higher phenolic content obtained due to the PEF treatment after the fermentation process remain or even increase during aging in oxidative conditions in American oak barrels and their subsequent storage in bottle. No sensory differences in color and bouquet were detected after 8 months of aging in bottle by triangle tests. According to the results, PEF is a promising enological technology to obtain wines with the high phenolic content necessary for the production of high quality oak aged red wines.
研究了在中试规模下对葡萄浆果施加脉冲电场（PEF）处理对赤霞珠红葡萄酒在橡木桶中陈酿和随后装瓶储存过程中色泽和酚类特征演变的影响。该研究的结果证实，由于发酵后进行的 PEF 处理，葡萄酒获得了更好的色泽特征和更高的酚类含量，这些特征和含量在橡木桶中氧化陈酿和随后装瓶储存过程中保持甚至增加。通过三角测试，在瓶中陈酿 8 个月后，颜色和香气方面没有感官差异。根据这些结果，PEF 是一种有前途的酿造技术，可以获得具有生产高品质橡木陈酿红葡萄酒所需的高酚含量的葡萄酒。
