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Open AccessArticle

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

1
Departamento de Ciencias Enológicas y Agroalimentarias, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, M5528AHB, Mendoza, Argentina
2
Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), c/Miguel Servet, 177, 50013, Zaragoza, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(5), 542; https://doi.org/10.3390/foods9050542
Received: 24 March 2020 / Revised: 21 April 2020 / Accepted: 24 April 2020 / Published: 30 April 2020
(This article belongs to the Special Issue Application of Novel Thermal Technology in Foods Processing)
The 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. View Full-Text
Keywords: maceration-fermentation; polyphenol extraction; PEF; Grenache; sensory analysis. maceration-fermentation; polyphenol extraction; PEF; Grenache; sensory analysis.
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Maza, M.A.; Martínez, J.M.; Cebrián, G.; Sánchez-Gimeno, A.C.; Camargo, A.; Álvarez, I.; Raso, J. 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. Foods 2020, 9, 542.

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