Department of Chemical and Food Engineering, Centre of Competence on Agro-Food Productions, University of Salerno, via Ponte Don Melillo, Fisciano, SA, Italy.
J Agric Food Chem. 2010 Nov 24;58(22):11606-15. doi: 10.1021/jf102065v. Epub 2010 Nov 1.
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.
脉冲电场 (PEF) 处理被应用于提高用阿利坎特和皮埃德罗索葡萄制成的新鲜红葡萄酒的多酚含量。在发酵/浸渍步骤之前，将葡萄皮在不同的 PEF 强度（电场强度从 0.5 到 1.5 kV/cm 和能量输入从 1 到 50 kJ/kg）下进行处理，并通过电阻抗测量来表征其渗透性。此外，通过光谱和福林-希考尔特比色法分别在浸渍阶段表征总多酚和花青素的释放动力学。最后，对压榨后的新鲜葡萄酒进行总酸度、pH 值、还原糖、颜色强度、总多酚、花青素含量、抗氧化活性和挥发性化合物组成的特征描述。PEF 处理阿利坎特葡萄可显著提高多酚（+20%）和花青素（+75%）的释放，从而提高葡萄酒的颜色强度（+20%）和抗氧化活性（+20%），同时保持其他感官特性。相比之下，尽管细胞膜通透性有显著程度的增加，但对皮埃德罗索葡萄的多酚释放动力学的影响较小。
