Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain.
Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain; Universidad Nacional de Cuyo, Facultad de Ciencias Agrarias, Departamento de Ciencias Enológicas y Agroalimentarias, Argentina.
Food Res Int. 2019 Feb;116:795-801. doi: 10.1016/j.foodres.2018.09.013. Epub 2018 Sep 11.
The potential of PEF for triggering autolysis of Saccharomyces cerevisiae and accelerating the release of mannoproteins during aging on the lees of Chardonnay wine was evaluated. Release of mannoproteins in Chardonnay wine increased drastically in samples containing PEF-treated (5 and 10 kV/cm, 75 μs) yeasts. No mannoprotein release was observed in the first seven days of aging on the lees in wine containing untreated yeast; however, after the same time interval, the concentration of those compounds increased by 40 and 60% in wines containing yeast treated by PEF at 5 and 10 kV/cm, respectively. After 30 days of incubation, the mannoprotein concentration in wines containing yeast treated under the most intense PEF conditions reached the maximum value. Control cells, on the other hand, required six months to reach that maximum level. Chromatic characteristics, total polyphenol index, total volatile acidity, pH, ethanol, and CIELAB parameters of the wine were not affected during aging on the lees with untreated and PEF-treated yeast. On the other hand, the capability of the mannoproteins released from yeast treated by PEF for decreasing wine turbidity, foaming, and interacting with tannins was similar to that of those released from untreated yeast; the differences observed were a consequence of the varying concentration of mannoproteins. The result obtained demonstrates that PEF permits the acceleration of the aging-on-lees step while avoiding or reducing the problems associated with it. To achieve this effect, intense treatment is not required. Therefore, wineries could process lees by using the most economical PEF devices on the market.
研究了高压脉冲电场（PEF）对触发酿酒酵母自溶和加速霞多丽葡萄酒酒泥陈酿过程中甘露糖蛋白释放的潜力。在含有经 PEF 处理（5 和 10 kV/cm，75 μs）酵母的样品中，霞多丽葡萄酒中的甘露糖蛋白释放急剧增加。在含有未经处理酵母的酒泥陈酿的最初七天内，未观察到甘露糖蛋白释放；然而，在相同的时间间隔后，在含有经 5 和 10 kV/cm PEF 处理酵母的葡萄酒中，这些化合物的浓度分别增加了 40%和 60%。在 30 天的孵育后，在最强烈的 PEF 条件下处理酵母的葡萄酒中甘露糖蛋白浓度达到最大值。另一方面，对照细胞需要六个月才能达到该最高水平。在使用未经处理和经 PEF 处理的酵母进行酒泥陈酿过程中，葡萄酒的色度特性、总多酚指数、总挥发酸、pH 值、乙醇和 CIELAB 参数没有受到影响。另一方面，从经 PEF 处理的酵母释放的甘露糖蛋白降低葡萄酒浑浊度、起泡和与单宁相互作用的能力与从未经处理的酵母释放的甘露糖蛋白相似；观察到的差异是由于甘露糖蛋白浓度的不同。结果表明，PEF 允许加速酒泥陈酿步骤，同时避免或减少与之相关的问题。为了达到这种效果，不需要强烈的处理。因此，酿酒厂可以使用市场上最经济的 PEF 设备来处理酒泥。
