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Evolution of volatile and phenolic compounds during bottle storage of merlot wines vinified using pulsed electric fields-treated grapes

Arcena, M. R.; Leong, S. Y.; Hochberg, M.; Sack, M.; Mueller, G.; Sigler, J.; Silcock, P.; Kebede, B.; Oey, I.

This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. Wines produced from untreated grapes and those PEF-treated at four different processing conditions (electric field strength 33.1 and 41.5 kV/cm and energy inputs between 16.5 and 49.4 kJ/kg) were used for the bottle storage study. Results showed that hydroxycinnamic and hydroxybenzoic acids in all stored wines, regardless vinified from untreated and PEF-treated grapes, increased as a function of time and temperature, while anthocyanins and selected esters (e.g., ethyl butanoate) decreased. Extreme storage temperature, at 45 °C particularly, resulted in a higher amount of linalool-3, 7-oxide in all stored wines. After prolonged storage, all wines produced from grapes PEF-treated with four different processing conditions were shown to favor high retention of phenolics after storage but induced faster reduction of anthocyanins when compared to wines produced from untreated grapes. ... mehr

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Verlagsausgabe §
DOI: 10.5445/IR/1000118973
Veröffentlicht am 15.05.2020
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Hochleistungsimpuls- und Mikrowellentechnik (IHM)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2020
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000118973
HGF-Programm 35.13.01 (POF III, LK 01)
Biomassen und Vorbehandlung
Erschienen in Foods
Band 9
Heft 4
Seiten Article: 443
Schlagwörter pulsed electric fields; wine; storage; volatile fingerprinting; phenolics profiling; merlot; multivariate data analysis
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