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Open AccessReview

Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking

Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
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Author to whom correspondence should be addressed.
Academic Editors: António Manuel Jordão and James Harbertson
Beverages 2018, 4(1), 18; https://doi.org/10.3390/beverages4010018
Received: 30 November 2017 / Revised: 27 December 2017 / Accepted: 13 January 2018 / Published: 1 March 2018
(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)
Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effectiveness in assisting the extraction of valuable compounds from vegetable tissues, makes PEF a challenging solution for the industrial red winemaking; a tailored PEF-assisted maceration was demonstrated to promote an increase in wine color quality and an improvement in the polyphenolic profile. Despite the application of PEF has been studied and the positive effects in selected wine varieties were demonstrated on batch and pilot-scale systems, there is a need for a more detailed characterization of the impact in different grapes, and for a better understanding of potential undesirable side-effects. This review aims to summarize the state of the art in view of a detailed feasibility study, to promote the introduction of PEF technology in the oenological industry. View Full-Text
Keywords: pulsed electric field; polyphenolic extraction; red winemaking; color intensity pulsed electric field; polyphenolic extraction; red winemaking; color intensity
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MDPI and ACS Style

Ricci, A.; Parpinello, G.P.; Versari, A. Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking. Beverages 2018, 4, 18. https://doi.org/10.3390/beverages4010018

AMA Style

Ricci A, Parpinello GP, Versari A. Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking. Beverages. 2018; 4(1):18. https://doi.org/10.3390/beverages4010018

Chicago/Turabian Style

Ricci, Arianna; Parpinello, Giuseppina P.; Versari, Andrea. 2018. "Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking" Beverages 4, no. 1: 18. https://doi.org/10.3390/beverages4010018

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