Pulsed electric field treatment enhanced stilbene content in Graciano, Tempranillo and Grenache grape varieties

  1. Lopez-Alfaro, I. 1
  2. Gonzalez-Arenzana, L. 1
  3. Lopez, N. 2
  4. Santamaria, P. 1
  5. Lopez, R. 1
  6. Garde-Cerdan, T. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Centro Nacional de Tecnología y Seguridad Alimentaria
    info

    Centro Nacional de Tecnología y Seguridad Alimentaria

    San Adrián, España

Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2013

Volumen: 141

Número: 4

Páginas: 3759-3765

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2013.06.082 SCOPUS: 2-s2.0-84884584476 WoS: WOS:000324848000063 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Objetivos de desarrollo sostenible

Resumen

The purpose of this paper was to study the effect of pulsed electric fields (PEF) on the stilbene content of three grape varieties. For this purpose, four different PEF treatments were applied using a continuous system over three varieties, Graciano, Tempranillo and Grenache, destemmed and crushed. In addition, the influence of PEF on their physicochemical composition was studied. PEF treatments did not affect the pH or total acidity of Graciano, however, musts from Tempranillo and Grenache had higher pH values and lower total acidity. In the three varieties, all treatments resulted in an increase of potassium content, deeper colour intensity and total polyphenol index and lower tonality, more pronounced in the treatments with higher time and energy. The stilbene content of the must significantly increased with respect to the control. This increase depended on the variety and the treatment applied. Tempranillo increased up 200% the total stilbene concentration, Grenache 60% and Graciano 50%. For the three varieties, the treatment with the highest time and energy was the most effective on the total stilbene extraction. These results indicate that PEF could be a suitable technology for obtaining musts with deeper colour and higher phenolic content, including resveratrol and piceid. © 2013 Elsevier Ltd. All rights reserved.