Effects of electric field treatments on phenol compounds of brandy aging in oak barrels

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 106-114

  Zhang, Bin ^a   Zeng, Xin An ^a   Lin, Wei Tie ^a   Sun, Da Wen ^a,b   Cai, Jin Lin ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Brandy; Electric fields; Maturation; Oak barrel; Phenols

Indexed keywords

BRANDY; CHROMATIC ABERRATION; CLUSTERING ANALYSIS; EFFECTS OF ELECTRIC FIELDS; ELECTRIC FIELD TREATMENT; EXTRACTION OF PHENOL; MATURATION; OAK BARRELS;

ABERRATIONS; ACIDIZATION; ELECTRIC FIELDS; FLAVONOIDS; INDUSTRY; TANNINS;

PHENOLS;

EID: 84889080062     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.07.003     Document Type: Article

References (67)

1. I. Álvarez, J.L. Aleixandre, M.J. García, V. Lizama, and J.L. Aleixandre-Tudó Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation European Food Research and Technology 228 2009 501 510
2. A.B. Bautista-Ortín, A. Martínez-Cutillas, J.M. Ros-García, J.M. López-Roca, and E. Gómez-Plaza Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins International Journal of Food Science and Technology 40 2005 867 878
3. Y.Y. Belisario-Sanchez, A. Taboada-Rodriguez, and F. Marin-Iniesta Aroma recovery in wine dealcoholization by SCC distillation Food And Bioprocess Technology 5 6 2012 2529 2539 10.1007/s11947-011-0574-y
4. M.R. Bronze, L.F.V. Boas, and A.P. Belchior Analysis of old brandy and oak extracts by capillary electrophoresis Journal of Chromatography. A 768 1997 143 152
5. A.C.Z. Chang The effects of gamma irradiation on rice wine maturation Food Chemistry 83 2003 323 327
6. A.C.Z. Chang The effects of different accelerating techniques on maize wine maturation Food Chemistry 86 2004 61 68
7. A.C.Z. Chang, and F.C. Chen The application of 20 kHz ultrasonic waves to accelerate aging of different wines Food Chemistry 79 2002 501 506
8. J. Chen, and X.S. Lu Research and analysis of mathematical model for material characteristic of the dielectric elastomer Journal of Anhui Univerrity of Technology 24 1 2007 50 54
9. J. Chen, R.B. Zhang, X.Q. Wang, W. Luo, M.B. Mo, and L.M. Wang Effects of pulsed electric fields on phenols and colour in young red wine Spectroscopy and Spectral Analysis 30 1 2010 206 209
10. V. Cheynier, M. Dueñas-Paton, E. Salas, C. Maury, J.-M. Souquet, and P. Sarni-Manchado Structure and properties of wine pigments and tannins American Journal of Enology and Viticulture 57 2006 298 305
11. Z.W. Cui, S.Y. Xu, and D.-W. Sun Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of chinese chive leaves Drying Technology 22 3 2004 563 575 10.1081/DRT-120030001
12. G.C. Dai, D.C. Ren, and Z.H. Fan Introduction to transport phenomena 1st ed. 1996 Chemical Industry Press Beijing (Chapter 1)
13. A.E. Delgado, L. Zheng, and D.-W. Sun Influence of ultrasound on freezing rate of immersion-frozen apples Food And Bioprocess Technology 2 3 2009 263 270 10.1007/s11947-008-0111-9
14. F. De Vito, G. Ferrari, N.I. Lebovka, N.V. Shynkaryk, and E. Vorobiev Pulse duration and efficiency of soft cellular tissue disintegration by pulsed electric fields Food and Bioprocess Technology 1 2008 307 313
15. T. Elperin, and A. Fominykh Mass transfer during solute extraction from a fluid sphere with internal circulation in the presence of alternating electric field Chemical Engineering and Processing 45 2006 578 585
16. T. Elperin, A. Fominykh, and Z. Orenbakh Heat and mass transfer during bubble growth in an alternating electric field International Communications in Heat Mass Transfer 31 2004 1047 1056
17. F. Espejo, and S. Armada Determination of volumetric coefficients of thermal expansion in alcoholic beverages and aqueous ethanol-sucrose mixtures by differential volume measurements Food And Bioprocess Technology 5 7 2012 2805 2818 10.1007/s11947-011-0658-8
18. V. Falguera, M. Forns, and A. Ibarz Effect of UV-vis irradiation of must on Cabernet Franc and Xarel·lo wines chemical quality International Journal of Food Science and Technology 47 2012 2015 2020
19. T. Garde-Cerdán, C. Lorenzo, G.L. Alonso, and M.R. Salinas Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines Food Chemistry 119 2010 823 828
20. 2 Innovative Food Science and Emerging Technologies 9 2008 469 476
21. F.J.V. Gomez, R.P. Monasterio, V.C.S. Vargas, and M.F. Silva Analytical characterization of wine and its precursors by capillary electrophoresis Electrophoresis 33 2012 2240 2252
22. Y.G. Guan, P. Yu, S.J. Yu, X.B. Xu, W.H. Shi, and W.W. Sun Effects of pressure on the glucose-ammonium sulphite caramel solutions Food Chemistry 127 2011 596 601
23. G.Z. Han, J. Li, P.S. Guo, and S.X. Li Decomposition equations of energy transfer and conversion Journal of Guangxi Normal University: Natural Science Edition 24 2 2006 19 23
24. Y.P. Han, Y.C. Xiang, S.B. Wang, and J. Yang Relationship between the yield and extraction time of volatile oil Chinese Traditional Patent Medicine 23 1 2001 11 13
25. Z. Han, X.A. Zeng, S.J. Yu, B.S. Zhang, and X.D. Chen Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch Innovative Food Science and Emerging Technologies 10 2009 481 485
26. L.Q. He, J.C. Lin, and B. Shi Fick Law and the diffusion's thermodynamics theory Joumal of Anqing Teachers College (Natural Science Edition) 12 4 2006 38 39
27. F.Y. He, J.H. Ma, W.L. Liu, J.Y. Luo, and S.G. Liao Application of hydrating swelling kinetic model to Radix et Rhizoma Rhei Chinese Traditional Patent Medicine 26 10 2004 787 791
28. P. Ho, T.A. Hogg, and M.C.M. Silva Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines Food Chemistry 64 1999 115 122
29. V. Ivanova, B. Vojnoski, and M. Stefova Effect of the winemaking practices and aging on phenolic content of smederevka and chardonnay wines Food And Bioprocess Technology 4 8 2011 1512 1518 10.1007/s11947-011-0566-y
30. Z.J. Jang, J.M. Li, Y. Xu, and H. Duan Application of cluster analysis in the identification of brandy age Liquor Making Science and Technology 146 8 2006 12 15
31. I. Ky, B. Lorrain, M. Jourdes, G. Pasquier, M. Fermaud, and L. Geny Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages Australian journal of grape and wine research 18 2012 215 226
32. B. Li, and D.-W. Sun Effect of power ultrasound on freezing rate during immersion freezing of potatoes Journal Of Food Engineering 55 3 2002 277 282 10.1016/S0260-8774(02)00102-4 (PII S0260-8774(02)00102-4)
33. C.Y. Li, S.Y. Xu, and Z. Wang Vanillin-HCl assay for the proanthocyanidins content of grape seed and stem Food Science 25 2 2004 157 161
34. L.-Y. Lin, C.-C. Peng, and H.-E. Wang Acceleration of maturity of young sorghum (Kaoliang) spirits by linking Nanogold photocatalyzed process to conventional biological aging-a kinetic approach Food and Bioprocess Technology 1 3 2008 234 245 10.1007/s1194-007-0024-z
35. N. López, E. Puértolas, S. Condón, I. Álvarez, and J. Raso Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes Innovative Food Science and Emerging Technologies 9 2008 477 482
36. N. López, E. Puértolas, P. Hernández-Orte, I. Álvarez, and J. Raso Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times LWT - Food Science and Technology 42 2009 1225 1231
37. C. Lorenzo, F. Pardo, A. Zalacain, G.L. Alonso, and M.R. Salinas Complementary effect of Cabernet Sauvignon on Monastrell wines Joural of Food Composition and Analysis 21 2008 54 61
38. W.B. Luo, Z. Han, X.A. Zeng, and S.J. Yu Study on the degradation of chitosan by pulsed electric fields treatment Innovative Food Science and Emerging Technologies 11 4 2010 587 591
39. J.S. Martin, and M.M. Martin Tannin assays in ecological studies: lack of correlation between phenolics, proanthocyanidins and protein-precipitating constituents in mature foliage of six oak species Oecologia 54 1982 205 211
40. L. Monedero, M. Olalla, M. Villalón, H. López- García, and M.C. López Standardisation of the chromatic characteristics of sobretablas wine macerates obtained by an accelerated ageing technique using heating and oak shavings Food Chemistry 69 1 2000 47 54
41. I. Nevares, M. Del Alamo, and L.M. Carcel Measure the dissolved oxygen consumed by red wines in aging tanks Food and Bioprocess Technology 2 3 2009 328 336 10.1007/s11947-008-0109-3
42. D. Obradovic, M. Schulz, and M. Oatey Addition of natural grape tannins to enhance the quality of red wine The Australian & New Zealand Grapegrower & Winemaker 2 2005 52 54
43. M. Ortega-Heras, C. González-Huerta, P. Herrera, and M.L. González-Sanjosé Changes in wine volatile compounds of varietal wines during ageing in wood barrels Analytica Chimica Acta 513 2004 341 350
44. E. Ortega-Rivas Critical issues pertaining to application of pulsed electric fields in microbial control and quality of processed fruit juices Food and Bioprocess Technology 4 2011 631 645
45. L.J. Pérez-Prieto, J.M. López-Roca, A. Martínez- Cutillas, F. Pardo-Mínguez, and E. Gómez-Plaza Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage Agricultural and Food Chemistry 51 2003 5444 5449
46. E. Puértolas, N. López, S. Condón, J. Raso, and I. Álvarez Pulsed electric fields inactivation of wine spoilage yeast and bacteria International Journal of Food Microbiology 130 2009 49 55
47. E. Puértolas, G. Saldna, I. Álvarez, and J. Raso Experimental design approach for the evaluation of anthocyanin content of rose wines obtained by pulsed electric fields influence of temperature and time of maceration Food Chemistry 126 2011 1482 1487
48. E. Puértolas, G. Saldna, S. Condón, I. Álvarez, and J. Raso Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle Food Chemistry 119 2010 1063 1070
49. S. Rayne, S. Sheppard, and T. Di Bello Chromatic characteristics and optically derived compositional descriptors of micro-oxygenated wines from Vitis vinifera cv Merlot and Cabernet Sauvignon. Food And Bioprocess Technology 4 2 2011 254 265 10.1007/s11947-008-0152-0
50. M.L. Sanz, M.D. Del Castillo, N. Corzo, and A. Olano 2-Furoylmethyl amino acids and hydroxymethylfurfural as indicators of honey quality Journal of Agriculture and Food Chemistry 51 15 2003 4278 4283
51. M.D.A. Sanza, I.N. Domínguez, L.M.C. Cárcel, and L.N. Gracia Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips Analytica Chimica Acta 513 2004 229 237
52. V.L. Singleton Oxygen with phenols and related reactions in musts, wines and model systems: Observations and practical impli-cations American Journal of Enology and Viticulture 38 1987 69 77
53. V.L. Singleton, and J.A. Rossi Colorimetric of total phenolics with phosphomolybdic-phosphotungstic acid reagent American Journal of Enology and Viticulture 16 1965 144 158
54. P.J. Spillman, A.P. Pollnitz, D. Liacopoulos, K.H. Pardon, and M.A. Sefton Formation and degradation of furfuryl alcohol, 5-Methylfurfuryl alcohol, vanillyl alcohol, and their ethyl ethers in barrel-aged wines Journal of Agriculture and Food Chemistry 46 1998 657 663
55. A.Y. Smit, and M. du Toit Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine Food And Bioprocess Technology 6 1 2013 198 206 10.1007/s11947-011-0702-8
56. D.-W. Sun, and Z.H. Hu CFD simulation of coupled heat and mass transfer through porous foods during vacuum cooling process International Journal Of Refrigeration-Revue Internationale Du Froid 26 1 2003 19 27 10.1016/S0140- 7007(02)00038-5 (PII S0140-7007(02)00038-5)
57. D.-W. Sun, and B. Li Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing Journal of Food Engineering 57 4 2003 337 345 10.1016/S0260-8774(02)00354-0 (PII S0260-8774(02)00354-0)
58. D.-W. Sun, and L.Y. Zheng Vacuum cooling technology for the agri-food industry: Past, present and future Journal Of Food Engineering 77 2 2006 203 214 10.1016/j.jfoodeng.2005.06.023
59. M.R. Vaquero, P.A. Fernandez, M.M.D. Nadra, and A.S.D. Saad Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in meat model system Journal of Food Biochemistry 2013 10.1111/j.1745-4514.2011.00648.x (in press)
60. A. Versari, W.D. Toit, and G.P. Parpinello Oenological tannins: A review Australian Journal of Grape and Wine Research 19 2013 1 10
61. J. Wang, Y.G. Guan, S.J. Yu, X.A. Zeng, Y.Y. Liu, and S. Yuan Study on the maillard reaction enhanced by pulsed electric field in a glycin-glucose model system Food and Bioprocess Technology 4 2011 469 474
62. B.Y. Xiang, M.O. Ngadi, L.A. Ochoa-Martinez, and M.V. Simpson Pulsed electric field-induced structural modification of whey protein isolate Food and Bioprocess Technology 4 2011 1341 1348
63. C.L. Xu, S.Y. Lin, C.H. Wang, and Q.F. Yang Dynamic model of ultrasonic extract effective components from Chinese herb Journal of Shaanxi Normal University (Natural Science Edition) 37 2 2009 33 37
64. X.A. Zeng, Y. Chen, and W.H. Gao Pulsed Electric Field Nonthermal Sterilization Technology 1st ed. 2005 Chinese Light Industry Press Beijing (Chapter 2)
65. X.A. Zeng, S.J. Yu, L. Zhang, and X.D. Chen The effects of AC electric field on wine maturation Innovative Food Science and Emerging Technologies 9 2008 463 468
66. D.X. Zhang, A.M. Li, X. Xu, and V.V. Tarasov Effect of surfactants and static electric field on characteristics of liquid-liquid mass transfer kinetics Transactions of Beijing Institute of Technology 28 3 2008 267 270
67. B. Zhang, X.A. Zeng, D.W. Sun, S.J. Yu, M.F. Yang, and S. Ma Effect of electric field treatments on brandy aging in oak barrels Food And Bioprocess Technology 6 7 2013 1635 1643 10.1007/s11947-012-0788-7