Evolution of polyphenolic compounds and sensory properties of wines obtained from grenache grapes treated by pulsed electric fields during aging in bottles and in oak barrels

dc.creatorMaza, Marcos Andres
dc.creatorMartínez Herrera, Juan Manuel
dc.creatorCebrián, Guillermo
dc.creatorSánchez Gimeno, Ana Cristina
dc.creatorCamargo, Alejandra Beatriz
dc.creatorÁlvarez, Ignacio
dc.creatorRaso, Javier
dc.date.accessioned2021-09-16T18:19:13Z
dc.date.accessioned2022-10-15T08:21:44Z
dc.date.available2021-09-16T18:19:13Z
dc.date.available2022-10-15T08:21:44Z
dc.date.created2021-09-16T18:19:13Z
dc.date.issued2020-05
dc.identifierMaza, Marcos Andres; Martínez Herrera, Juan Manuel; Cebrián, Guillermo; Sánchez Gimeno, Ana Cristina; Camargo, Alejandra Beatriz; et al.; Evolution of polyphenolic compounds and sensory properties of wines obtained from grenache grapes treated by pulsed electric fields during aging in bottles and in oak barrels; Multidisciplinary Digital Publishing Institute; Foods; 9; 5; 5-2020; 1-17
dc.identifier2304-8158
dc.identifierhttp://hdl.handle.net/11336/140573
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4364551
dc.description.abstractThe evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bottles or in barrels, enological parameters that depend on phenolic extraction during skin maceration were higher when grapes had been treated with PEF. In terms of color intensity, phenolic families, and individual phenols, the wine obtained with grapes treated by PEF followed an evolution similar to untreated control wine in the course of aging. Sensory analysis revealed that the application of a PEF treatment resulted in wines that are sensorially different: panelists preferred wines obtained from grapes treated with PEF. Physicochemical and sensory analyses showed that grapes treated with PEF are suitable for obtaining wines that require aging in bottles or in oak barrels.
dc.languageeng
dc.publisherMultidisciplinary Digital Publishing Institute
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/9/5/542
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.3390/foods9050542
dc.rightshttps://creativecommons.org/licenses/by/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectGRENACHE
dc.subjectMACERATION-FERMENTATION
dc.subjectPEF
dc.subjectPOLYPHENOL EXTRACTION
dc.subjectSENSORY ANALYSIS
dc.titleEvolution of polyphenolic compounds and sensory properties of wines obtained from grenache grapes treated by pulsed electric fields during aging in bottles and in oak barrels
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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