Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines

Abstract Pulsed electric fields effect was studied on the physico-chemical and general phenolic composition as colour characteristics stilbene content in must wine. For this purpose, a continuous pulsed equipment used to treat three red grape varieties of DOCa Rioja. Graciano, Tempranillo Grenache wines from these grapes were elaborated with different maceration times, 2 days untreated sample (control) PEF-treated (PEF), normal time another (control-NM). Parameters intensity, anthocyanin content, total polyphenol index tannin showed no differences between PEF control-NM sample, except case wines. Total stilbenes, trans-resveratrol trans-piceid Graciano samples higher concentration than control Alternatively, them. variety presented types samples. In variety, only levels Moreover, relationship wine evaluated compared The trend lines obtained for CI, TPI AC parameters Garnacha indicate that initial compounds extracted significantly affected necessary obtain appropriate results increase knowledge technology available use winery elaborate reduced time.