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
Abstract
:1. Introduction
2. Material and Methods
2.1. Samples and Vinification
2.2. PEF Equipment
2.3. General Analysis of Enological Characteristics
2.4. Phenolic Determinations
2.5. High-Performance Liquid Chromatography (HPLC)
2.6. Sensory Analysis
2.7. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Analysis of Wine at the Time of Aging in Bottles and Oak Barrels
3.2. Evolution of Color Intensity, Anthocyanin Content, Total Phenolic Content, and Tannin Content during Aging in Bottles and Oak Barrels
3.3. Evolution of the Content of Phenolic Families and Individual Phenolics during Aging in Bottles and in Oak Barrels
3.4. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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pH | Ethanol (% v.v−1) | Titratable Acidity a | CI (AU) | TPI (AU) | Tannin b Content | Anthocyanins c | ||
---|---|---|---|---|---|---|---|---|
3 days of maceration | Untreated | 3.2 ± 0.01a | 17.75 ± 0.1a | 4.4 ± 0.1a | 8.0 ± 0.2a | 38.6 ± 0.2a | 900.8 ± 12.5a | 308.4 ± 11.2a |
PEF | 3.2 ± 0.03a | 17.85 ± 0.1a | 4.2 ± 0.2a | 12.1 ± 0.1b | 51.0 ± 0.3c | 1232.7 ± 78.8b | 421.1 ± 9.6b | |
6 days of maceration | Untreated | 3.2 ± 0.01a | 17.45 ± 0.1a | 4.2 ± 0.1a | 11.6 ± 0.1b | 45.5 ± 1.4b | 1040.7 ± 10.0a | 477.9 ± 6.4c |
PEF | 3.2 ± 0.01a | 17.90 ± 0.1a | 4.1 ± 0.1a | 14.4 ± 0.1c | 61.9 ± 0.9d | 1457.9 ± 6.8c | 513.2 ± 8.0c |
6 Months | 12 Months | 24 Months | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
3 Days of Maceration | 6 Days of Maceration | 3 Days of Maceration | 6 Days of Maceration | 3 Days of Maceration | 6 Days of Maceration | |||||||
Control | PEF | Control | PEF | Control | PEF | Control | PEF | Control | PEF | Control | PEF | |
Anthocyanins | ||||||||||||
delphinidin-3G | 6.07 ± 0.35 | 11.66 ± 3.50 | 12.58 ± 5.96 | 15.61 ± 3.35 | 3.27 ± 0.04 | 9.62 ± 2.61 | 0.47 ± 0.05 | 13.6 ± 0.91 | 3.75 ± 0.25 | 8.64 ± 2.83 | 11.73 ± 0.18 | 10.01 ± 0.21 |
cyanidin-3G | 1.63 ± 0.50 | 8.50 ± 1.98 | 3.27 ± 0.78 | 3.41 ± 0.72 | 3.18 ± 1.41 | 5.39 ± 0.11 | 9.43 ± 1.41 | 3.92 ± 2.86 | 0.76 ± 0.54 | 0.94 ± 0.58 | 1.21 ± 0.45 | 0.78 ± 0.65 |
petunidin-3G | 12.02 ± 1.23 | 16.14 ± 2.19 | 19.18 ± 3.39 | 20.61 ± 0.19 | 2.51 ± 0.43 | 9.05 ± 0.18 | 10.33 ± 7.86 | 10.18 ± 1.99 | 1.99 ± 0.66 | 2.91 ± 0.73 | 1.29 ± 1.01 | 1.55 ± 0.24 |
peonidin-3G | 8.67 ± 0.07 | 13.92 ± 1.45 | 15.19 ± 4.62 | 17.54 ± 0.90 | 5.02 ± 0.80 | 10.98 ± 0.96 | 5.97 ± 0.81 | 17.03 ± 2.15 | 3.39 ± 0.99 | 7.98 ± 0.01 | 6.79 ± 0.04 | 10.29 ± 2.02 |
malvidin-3G | 104.87 ± 0.50 | 136.18 ± 7.43 | 134.58 ± 15.89 | 185.13 ± 6.71 | 32.47 ± 1.43 | 50.25 ± 2.63 | 60.04 ± 10.04 | 68.07 ± 10.84 | 9.63 ± 0.36 | 26.11 ± 0.76 | 29.56 ± 3.22 | 34.27 ± 4.53 |
delphinidin-3G-Ac | 9.23 ± 0.52 | 13.51 ± 2.14 | 20.75 ± 4.49 | 14.53 ± 1.80 | 4.65 ± 0.06 | 9.56 ± 4.82 | 0.10 ± 0.07 | 11.07 ± 1.04 | 2.10 ± 1.05 | 3.12 ± 0.25 | 1.48 ± 1.83 | 4.19 ± 0.90 |
cyanidin-3G-Ac | 1.32 ± 0.58 | 2.36 ± 0.28 | 2.43 ± 0.42 | 3.02 ± 0.41 | 3.71 ± 0.24 | 2.87 ± 1.99 | 14.11 ± 0.94 | 2.21 ± 1.06 | 1.01 ± 0.35 | 0.98 ± 0.78 | 1.20 ± 0.48 | 0.72 ± 0.25 |
petunidin-3G-Ac | 3.25 ± 1.08 | 10.35 ± 0.25 | 13.48 ± 6.01 | 7.74 ± 1.93 | 6.89 ± 0.61 | 12.61 ± 4.79 | 8.74 ± 1.91 | 11.31 ± 0.24 | 1.05 ± 0.61 | 1.87 ± 1.41 | 3.52 ± 0.02 | 2.01 ± 1.05 |
malvidin-3G-Ac + peonidin-3G-Ac | 7.35 ± 1.55 | 26.33 ± 3.39 | 23.95 ± 0.01 | 30.62 ± 3.04 | 10.28 ± 0.88 | 18.33 ± 0.34 | 17.19 ± 6.70 | 27.00 ± 1.07 | 4.50 ± 0.01 | 9.05 ± 1.48 | 11.45 ± 4.01 | 11.8 ± 2.56 |
delphinidin-3G-Cm | 1.42 ± 1.72 | 9.17 ± 1.32 | 10.51 ± 1.09 | 12.64 ± 2.52 | 3.44 ± 0.64 | 8.07 ± 3.90 | 8.58 ± 0.42 | 7.59 ± 5.26 | 1.11 ± 0.17 | 1.67 ± 0.30 | 1.15 ± 0.47 | 1.07 ± 0.35 |
cyanidin-3G-Cm | 0.85 ± 0.54 | 1.08 ± 0.43 | 1.35 ± 0.98 | 1.65 ± 0.11 | 1.07 ± 0.41 | 1.88 ± 0.05 | 2.03 ± 0.36 | 2.48 ± 0.68 | 0.78 ± 0.18 | 1.10 ± 0.06 | 1.39 ± 0.08 | 1.17 ± 0.24 |
petunidin-3G-Cm | 2.01 ± 0.77 | 7.71 ± 5.63 | 11.44 ± 0.15 | 6.49 ± 1.11 | 2.97 ± 0.50 | 2.48 ± 2.58 | 3.64 ± 0.66 | 3.17 ± 2.34 | 0.66 ± 0.03 | 0.75 ± 0.27 | 0.69 ± 0.03 | 2.26 ± 2.42 |
peonidin-3G-Cm | 4.14 ± 2.08 | 3.96 ± 1.71 | 8.99 ± 7.73 | 8.09 ± 0.07 | 5.43 ± 0.73 | 7.68 ± 0.94 | 5.61 ± 0.03 | 5.16 ± 1.52 | 1.42 ± 0.09 | 2.02 ± 0.01 | 3.29 ± 0.11 | 2.56 ± 0.48 |
malvidin-3G-Cm | 7.94 ± 4.70 | 7.72 ± 3.42 | 14.27 ± 2.7 | 14.19 ± 1.57 | 4.69 ± 1.42 | 6.29 ± 1.95 | 8.72 ± 1.79 | 7.86 ± 0.63 | 1.54 ± 0.18 | 3.46 ± 0.47 | 4.93 ± 0.48 | 7.28 ± 1.43 |
Total individual anthocyanins | 170.78 a | 268.61 b | 291.96 bc | 341.26 c | 89.56 a | 155.06 b | 154.96 b | 190.63 c | 33.66 a | 70.59 b | 79.67 bc | 89.93 c |
Hydroxycinnamic acids | ||||||||||||
t-caftaric acid | 8.70 ± 0.99 | 16.6 ± 2.55 | 13.05 ± 1.48 | 23.90 ± 1.98 | 7.85 ± 0.07 | 13.50 ± 0.57 | 14.30 ± 0.28 | 16.95 ± 1.06 | 2.80 ± 0.14 | 8.40 ± 0.28 | 8.50 ± 0.85 | 8.45 ± 0.92 |
p-coumaric acid | 2.90 ± 0.28 | 2.95 ± 1.06 | 3.90 ± 0.42 | 4.45 ± 0.21 | 1.65 ± 0.35 | 2.70 ± 0.14 | 2.55 ± 0.35 | 3.35 ± 0.49 | 0.30 ± 0.01 | 1.65 ± 0.64 | 2.60 ± 0.14 | 3.70 ± 0.14 |
caffeic acid | 0.50 ± 0.01 | 1.55 ± 0.35 | 0.70 ± 0.42 | 1.40 ± 0.28 | 0.30 ± 0.01 | 0.50 ± 0.14 | 0.40 ± 0.28 | 1.30 ± 0.01 | 1.05 ± 0.07 | 1.05 ± 0.21 | 0.65 ± 0.07 | 1.45 ± 0.07 |
Total ind. hydrocynnamic ac | 12.10 a | 21.10 ab | 17.65 a | 29.75 b | 9.80 a | 16.70 b | 17.25 b | 21.6 c | 4.15 a | 11.10 b | 11.75 bc | 13.60 c |
Flavonols | ||||||||||||
myricetin-3G | 5.65 ± 0.07 | 8.35 ± 1.91 | 7.50 ± 0.14 | 9.15 ± 1.20 | 2.40 ± 0.57 | 6.01 ± 0.28 | 5.25 ± 0.35 | 6.95 ± 1.06 | 0.50 ± 0.01 | 4.60 ± 0.57 | 3.15 ± 0.35 | 4.25 ± 1.06 |
myricetin | 0.45 ± 0.21 | 3.05 ± 0.21 | 0.55 ± 0.07 | 2.65 ± 0.78 | 0.20 ± 0.01 | 1.05 ± 0.21 | 0.45 ± 0.07 | 1.60 ± 0.01 | 0.10 ± 0.01 | 0.20 ± 0.14 | 0.40 ± 0.14 | 0.40 ± 0.14 |
isorhamnetin-3O-glucoside | 0.30 ± 0.14 | 1.05 ± 0.07 | 1.40 ± 0.28 | 1.30 ± 0.71 | 0.40 ± 0.57 | 0.15 ± 0.21 | 0.60 ± 0.14 | 3.30 ± 0.14 | nd | 0.15 ± 0.21 | 0.40 ± 0.01 | 0.15 ± 0.07 |
quercetin-3G | 4.60 ± 1.98 | 7.30 ± 0.42 | 7.75 ± 1.34 | 8.90 ± 0.99 | 2.05 ± 0.49 | 5.2 ± 0.42 | 5.50 ± 0.14 | 6.40 ± 1.27 | 2.60 ± 0.42 | 5.30 ± 0.28 | 5.90 ± 0.28 | 7.25 ± 2.33 |
quercetin | 1.30 ± 0.57 | 1.35 ± 0.07 | 0.70 ± 0.28 | 1.01 ± 0.42 | 0.70 ± 0.14 | 0.65 ± 0.07 | 0.65 ± 0.07 | 0.55 ± 0.07 | 0.35 ± 0.07 | 0.40 ± 0.14 | 0.30 ± 0.28 | 0.70 ± 0.28 |
Total individual flavonols | 12.30 a | 21.10 b | 17.90 ab | 23.00 b | 5.75 a | 13.05 b | 12.45 b | 18.80 c | 3.55 a | 10.65 b | 10.15 ab | 12.75 b |
Flavanols | ||||||||||||
(+)-catechin | 10.15 ± 0.07 | 18.05 ± 0.92 | 17.35 ± 1.91 | 20.75 ± 2.19 | 7.05 ± 2.76 | 7.20 ± 1.27 | 11.50 ± 0.71 | 13.01 ± 1.41 | 6.20 ± 0.57 | 6.95 ± 1.48 | 7.85 ± 0.92 | 10.10 ± 1.27 |
(-)-epicatechin | 7.25 ± 0.49 | 13.55 ± 2.33 | 14.80 ± 1.27 | 15.20 ± 1.13 | 10.95 ± 1.48 | 14.5 ± 0.71 | 13.50 ± 0.71 | 17.50 ± 2.12 | 5.45 ± 1.20 | 8.00 ± 1.13 | 10.25 ± 1.06 | 10.55 ± 2.05 |
Total individual flavanols | 17.40 a | 31.60 b | 32.15 b | 35.95 b | 18.00 a | 21.70 ab | 25.00 bc | 30.51 c | 11.65 a | 14.95 a | 18.10 a | 20.65 a |
6 Months | 12 Months | 24 Months | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
3 Days of Maceration | 6 Days of Maceration | 3 Days of Maceration | 6 Days of Maceration | 3 Days of Maceration | 6 Days of Maceration | |||||||
Control | PEF | Control | PEF | Control | PEF | Control | PEF | Control | PEF | Control | PEF | |
Anthocyanins | ||||||||||||
delphinidin-3G | 7.14 ± 0.06 | 12.13 ± 1.91 | 9.44 ± 0.98 | 11.57 ± 2.11 | 5.64 ± 0.74 | 8.19 ± 0.63 | 14.80 ± 0.03 | 16.33 ± 1.46 | 4.07 ± 0.24 | 10.67 ± 1.1 | 11.85 ± 0.1 | 11.17 ± 0.2 |
cyanidin-3G | 1.49 ± 0.86 | 6.31 ± 3.88 | 4.41 ± 0.13 | 3.56 ± 0.61 | 3.30 ± 1.69 | 2.80 ± 0.38 | 5.61 ± 0.52 | 3.76 ± 1.37 | 1.61 ± 0.01 | 3.53 ± 2.1 | 3.13 ± 0.12 | 3.12 ± 1.5 |
petunidin-3G | 13.79 ± 0.30 | 16.41 ± 1.28 | 14.29 ± 2.51 | 18.42 ± 1.80 | 6.46 ± 0.79 | 14.24 ± 1.50 | 7.76 ± 1.99 | 11.31 ± 0.60 | 0.72 ± 0.01 | 3.11 ± 0.1 | 4.77 ± 1.2 | 7.87 ± 1.4 |
peonidin-3G | 8.03 ± 2.04 | 13.69 ± 3.54 | 23.74 ± 6.39 | 15.52 ± 3.09 | 8.21 ± 1.74 | 10.64 ± 3.93 | 11.54 ± 0.23 | 19.74 ± 0.18 | 10.65 ± 1.07 | 8.54 ± 0.6 | 8.98 ± 0.8 | 9.90 ± 1.8 |
malvidin-3G | 75.39 ± 4.80 | 144.36 ± 12.05 | 127.93 ± 19.59 | 182.36 ± 12.39 | 25.2 ± 1.77 | 52.24 ± 2.90 | 50.59 ± 2.61 | 59.18 ± 1.78 | 12.68 ± 3.01 | 23.27 ± 2.6 | 31.51 ± 3.8 | 40.63 ± 6.7 |
delphinidin-3G-Ac | 8.46 ± 0.49 | 10.85 ± 4.07 | 15.87 ± 1.51 | 21.21 ± 0.45 | 2.64 ± 0.24 | 7.68 ± 0.09 | 9.26 ± 0.58 | 11.56 ± 5.75 | 1.33 ± 0.03 | 4.69 ± 1.31 | 10.22 ± 0.1 | 7.61 ± 0.8 |
cyanidin-3G-Ac | 2.86 ± 0.58 | 3.36 ± 0.34 | 2.80 ± 0.06 | 3.71 ± 0.22 | 0.62 ± 0.18 | 1.14 ± 0.12 | 1.34 ± 0.09 | 2.82 ± 2.03 | 0.59 ± 0.36 | 0.02 ± 0.04 | 2.29 ± 0.10 | 2.45 ± 0.05 |
petunidin-3G-Ac | 2.87 ± 0.23 | 7.85 ± 2.81 | 7.97 ± 0.88 | 13.68 ± 2.79 | 3.50 ± 1.86 | 9.42 ± 2.41 | 7.96 ± 2.09 | 13.44 ± 2.77 | 1.82 ± 0.14 | 2.45 ± 1.2 | 2.58 ± 1.10 | 3.00 ± 0.50 |
malvidin-3G-Ac+peonidin-3G-Ac | 13.38 ± 1.16 | 34.85 ± 7.99 | 21.14 ± 0.78 | 36.58 ± 2.54 | 10.67 ± 2.48 | 16.96 ± 3.01 | 22.01 ± 0.27 | 20.09 ± 5.04 | 5.73 ± 0.59 | 10.93 ± 1.4 | 16.77 ± 1.4 | 17.38 ± 5.2 |
delphinidin-3G-Cm | 2.68 ± 1.21 | 5.10 ± 0.23 | 8.78 ± 3.46 | 10.09 ± 2.01 | 2.52 ± 0.53 | 5.28 ± 0.80 | 5.43 ± 0.88 | 3.98 ± 0.19 | 1.10 ± 0.18 | 4.14 ± 0.35 | 2.17 ± 0.23 | 3.73 ± 0.07 |
cyanidin-3G-Cm | 1.11 ± 0.04 | 1.96 ± 0.22 | 3.03 ± 1.44 | 1.29 ± 2.65 | 0.57 ± 0.02 | 1.88 ± 0.72 | 1.46 ± 0.34 | 2.44 ± 0.05 | 1.04 ± 0.42 | 2.50 ± 0.02 | 1.34 ± 0.09 | 0.55 ± 0.20 |
petunidin-3G-Cm | 1.75 ± 0.65 | 6.56 ± 3.70 | 7.22 ± 0.95 | 8.45 ± 0.01 | 1.15 ± 0.70 | 3.01 ± 0.97 | 4.13 ± 2.30 | 3.82 ± 1.97 | 1.55 ± 0.39 | 2.30 ± 0.91 | 1.81 ± 0.29 | 1.12 ± 0.23 |
peonidin-3G-Cm | 2.99 ± 0.87 | 14.58 ± 0.37 | 4.38 ± 1.64 | 12.71 ± 1.41 | 1.42 ± 0.35 | 4.74 ± 0.41 | 7.62 ± 5.27 | 5.36 ± 0.33 | 1.81 ± 0.73 | 3.29 ± 0.38 | 1.37 ± 0.52 | 5.60 ± 0.04 |
malvidin-3G-Cm | 5.09 ± 0.89 | 7.43 ± 0.73 | 19.32 ± 0.01 | 12.72 ± 1.43 | 3.86 ± 1.09 | 8.60 ± 2.43 | 5.23 ± 2.71 | 9.12 ± 1.53 | 1.89 ± 0.26 | 5.03 ± 0.75 | 5.28 ± 0.10 | 10.11 ± 0.5 |
Total individual anthocyanins | 147.04 a | 285.43 b | 270.32 b | 351.88 c | 75.74 a | 146.80 b | 154.74 b | 182.96 c | 46.60 a | 84.48 b | 104.07 bc | 124.23 c |
Hydroxycinnamic acids | ||||||||||||
t-caftaric acid | 9.90 ± 1.84 | 16.80 ± 2.12 | 13.85 ± 0.21 | 23.60 ± 4.53 | 7.40 ± 1.41 | 14.55 ± 1.20 | 13.60 ± 0.14 | 17.50 ± 0.85 | 3.60 ± 0.85 | 8.60 ± 0.85 | 9.10 ± 0.28 | 10.70 ± 0.2 |
p-coumaric acid | 2.65 ± 0.49 | 3.20 ± 0.57 | 3.35 ± 0.07 | 3.60 ± 0.28 | 2.20 ± 0.14 | 2.75 ± 0.35 | 3.10 ± 0.28 | 3.10 ± 0.57 | 0.20 ± 0.14 | 1.60 ± 0.01 | 1.90 ± 1.84 | 1.50 ± 0.57 |
caffeic acid | 0.55 ± 0.07 | 1.25 ± 0.92 | 0.50 ± 0.14 | 0.65 ± 0.21 | 0.50 ± 0.02 | 0.60 ± 0.02 | 0.55 ± 0.07 | 1.40 ± 0.01 | 0.75 ± 0.07 | 1.25 ± 0.07 | 0.75 ± 0.07 | 1.50 ± 0.42 |
Total ind. hydrocynnamic ac | 13.10 a | 21.25 ab | 17.70 ab | 27.85 b | 10.10 a | 17.90 b | 17.25 b | 22.00 b | 4.55 a | 11.45 b | 11.75 b | 13.70 b |
Flavonols | ||||||||||||
myricetin-3G | 4.90 ± 0.28 | 7.75 ± 0.92 | 7.40 ± 0.57 | 11.45 ± 1.63 | 2.60 ± 0.71 | 6.80 ± 0.85 | 5.35 ± 0.35 | 7.01 ± 1.13 | 0.85 ± 0.21 | 5.05 ± 0.35 | 3.25 ± 0.35 | 4.95 ± 0.07 |
myricetin | 0.35 ± 0.35 | 2.65 ± 0.78 | 0.90 ± 0.01 | 2.70 ± 0.99 | 0.20 ± 0.14 | 1.05 ± 0.07 | 0.45 ± 0.07 | 1.60 ± 0.14 | nd | 0.30 ± 0.14 | 0.45 ± 0.07 | 0.90 ± 0.14 |
isorhamnetin-3O-glucoside | 1.15 ± 0.64 | 2.75 ± 0.07 | 0.95 ± 0.92 | 3.85 ± 2.47 | 0.15 ± 0.21 | 0.20 ± 0.28 | 0.70 ± 0.42 | 0.20 ± 0.01 | 0.15 ± 0.21 | 0.20 ± 0.28 | 0.45 ± 0.07 | 0.20 ± 0.01 |
quercetin-3G | 3.10 ± 0.42 | 7.35 ± 2.47 | 6.90 ± 0.85 | 8.45 ± 0.92 | 2.45 ± 0.21 | 5.45 ± 0.64 | 5.75 ± 0.07 | 6.85 ± 0.92 | 2.55 ± 0.35 | 4.35 ± 0.21 | 5.65 ± 0.78 | 7.55 ± 0.92 |
quercetin | 0.75 ± 0.64 | 0.05 ± 0.07 | 1.01 ± 0.14 | 1.35 ± 0.64 | 0.60 ± 0.14 | 0.35 ± 0.35 | 0.75 ± 0.07 | 0.75 ± 0.35 | nd | 0.20 ± 0.28 | 0.32 ± 0.14 | 0.75 ± 0.35 |
Total individual flavonols | 10.25 a | 20.55 b | 17.15 ab | 27.80 b | 6.00 a | 13.85 b | 13.00 b | 16.40 b | 3.50 a | 10.10 b | 10.10 b | 14.35 c |
Flavanols | ||||||||||||
(+)-catechin | 12.55 ± 0.64 | 22.3 ± 1.84 | 19.85 ± 0.21 | 29.01 ± 0.99 | 10.01 ± 0.01 | 8.45 ± 0.49 | 8.50 ± 3.54 | 10.75 ± 3.18 | 4.45 ± 2.05 | 9.05 ± 0.49 | 11.00 ± 1.2 | 8.90 ± 1.56 |
(-)-epicatechin | 8.90 ± 2.12 | 19.25 ± 2.62 | 14.55 ± 1.06 | 18.1 ± 1.84 | 5.85 ± 0.07 | 23.5 ± 0.71 | 17.01 ± 2.83 | 24.5 ± 4.95 | 5.55 ± 0.78 | 10.50 ± 0.7 | 10.50 ± 0.7 | 13.5 ± 3.54 |
Total individual flavanols | 21.45 a | 41.55 bc | 34.40 b | 47.10 c | 15.85 a | 31.95 c | 25.50 b | 35.25 c | 10.00 a | 19.55 a | 21.50 a | 22.40 a |
Triangle Test (Percentage of Correct Responses) a | Preference Test (Percentage of Preference) b | |||||
---|---|---|---|---|---|---|
Control-3 Days | PEF-3 Days | Control-6 Days | PEF-6 Days | |||
Bottles | Untreated-3 days/PEF-3 days | 100 *** | 14 | 86 | - | - |
Untreated-6 days/PEF-6 days | 71 * | - | - | 29 | 71 | |
PEF-3 days/PEF-6 days | 86 ** | - | 29 | - | 71 | |
PEF-3 days/Untreated-6 days | 86 ** | - | 57 | 43 | - | |
Oak barrels | Untreated-3 days/PEF-3 days | 100 *** | 14 | 86 | - | - |
Untreated-6 days/PEF-6 days | 100 *** | - | - | 43 | 57 | |
PEF-3 days/PEF-6 days | 86 ** | - | 14 | - | 86 | |
PEF-3 days/Untreated-6 days | 86 ** | - | 71 | 29 | - |
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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. https://doi.org/10.3390/foods9050542
Maza MA, Martínez JM, Cebrián G, Sánchez-Gimeno AC, 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(5):542. https://doi.org/10.3390/foods9050542
Chicago/Turabian StyleMaza, Marcos Andrés, Juan Manuel Martínez, Guillermo Cebrián, Ana Cristina Sánchez-Gimeno, Alejandra Camargo, Ignacio Álvarez, and Javier Raso. 2020. "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 9, no. 5: 542. https://doi.org/10.3390/foods9050542