Noviello Mirella, Caponio Giusy Rita, Corcione Giuseppe, Tarricone Luigi, Milella Rosa Anna, Mazzone Francesco, Mescia Luciano, Lamacchia Claudio Maria, Makhlouf Fatima Zohra, Tripaldi Massimo, Paradiso Vito Michele, Fioschi Gabriele, Squeo Giacomo
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy.
Department of Bioscience, Biotechnology and Environment, University of Bari Aldo Moro, Via Orabona 4, I-70125 Bari, Italy.
Foods. 2025 May 18;14(10):1792. doi: 10.3390/foods14101792.
The different impact and interaction of pulsed electric field (PEF) treatment and sulfite addition on the color, phenolic compounds, volatile profile, and sensory properties of a Primitivo wine were studied at bottling and after six months of storage. The results show that PEF treatment, promoting the electroporation of grape skin cells and the permeability of cell membranes, accelerated the extraction of anthocyanins and polyphenols only in the initial phase of maceration. After six months in bottles, wines treated only with PEF show lower levels of hydroxycinnamic acids and flavonols, but a significant increase in procyanidins B2, which are important for structure and color stability and a richer flavor profile, with higher concentrations of fruity esters and higher alcohols. The use of SO improves anthocyanin stabilization and facilitates the extraction of polyphenols. The wines from the PEF + SO combination maintain greater aromatic freshness, limiting the formation of oxidative compounds. Wines made from SO have a more balanced profile, with cherry, plum, and licorice aromas, although the combined PEF + SO treatment better preserves fresh fruit aromas, reducing the perception of dried fruits and herbaceous notes.
研究了脉冲电场（PEF）处理和添加亚硫酸盐对普里米蒂沃葡萄酒在装瓶时以及储存六个月后的颜色、酚类化合物、挥发性成分和感官特性的不同影响及相互作用。结果表明，PEF处理促进了葡萄皮细胞的电穿孔和细胞膜的通透性，仅在浸渍初期加速了花青素和多酚的提取。装瓶六个月后，仅用PEF处理的葡萄酒中羟基肉桂酸和黄酮醇含量较低，但原花青素B2显著增加，这对结构和颜色稳定性以及更浓郁的风味特征很重要，其中水果酯和高级醇的浓度更高。使用SO可改善花青素的稳定性并促进多酚的提取。PEF + SO组合的葡萄酒保持了更高的香气清新度，限制了氧化化合物的形成。仅用SO酿造的葡萄酒风味更为平衡，带有樱桃、李子和甘草香气，尽管PEF + SO联合处理能更好地保留新鲜水果香气，减少对果干和草本香气的感知。
