Università degli Studi di Udine - Dipartimento di Scienze Agroalimentari, Ambientali e Animali (Di4A), via Sondrio 2/A, 33100 Udine, Italy.
Juclas S.r.l. - Vason Group, via Mirandola 49/A, 37026 Settimo di Pescantina, VR, Italy.
Food Chem. 2018 Oct 30;264:16-23. doi: 10.1016/j.foodchem.2018.04.116. Epub 2018 Apr 26.
Pulsed electric field (PEF) processing of white grapes (cv. Garganega) after crushing was studied on pilot-plant scale, to investigate the effects of the treatment on must and wine composition, wine color and predisposition to browning, wine aroma compounds and extraction of aroma precursors from grapes. PEF pre-treatment of grapes did not change the must or wine basic composition, nor was it able to modify the evolution of alcoholic fermentation. By contrast, PEF produced an increase in total dry extract, wine color and total phenolics. Treatment corresponding to a total specific energy of 22 kJ kg allowed more intense extraction of varietal aroma precursors without provoking excessive color evolution and extraction of phenolic compounds, apparently increasing the stability of wine towards oxidation. Due to the few papers available on this subject, PEF applications on white grapes should be optimized in further experiments.
脉冲电场（PEF）处理破碎后的白葡萄（品系 Garganega）在中试规模上进行了研究，以研究处理对葡萄汁和葡萄酒成分、葡萄酒颜色和褐变倾向、葡萄酒香气化合物和葡萄中香气前体的提取的影响。PEF 对葡萄的预处理不会改变葡萄汁或葡萄酒的基本成分，也不能改变酒精发酵的演变。相比之下，PEF 处理导致总干提取物、葡萄酒颜色和总酚含量增加。总比能为 22 kJ/kg 的处理可在不引起过度颜色演变和酚类化合物提取的情况下，更强烈地提取品种香气前体，显然增加了葡萄酒对氧化的稳定性。由于关于这个主题的论文很少，因此应该在进一步的实验中优化 PEF 在白葡萄上的应用。
