Processing of Red Wine by Pulsed Electric Fields with Respect to Quality Parameters

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 758-767

  Abca, Elif E ^a   Akdemir Evrendilek, Gulsun ^b  

^a Ministry of Food Agriculture and Livestock   (Turkey)

^b ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

WINE; YEAST;

CENTRAL COMPOSITE DESIGNS; ELECTRIC FIELD STRENGTH; LACTOBACILLUS DELBRUECKII; MICROBIAL INACTIVATION; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD (PEFS); RESPONSE SURFACE METHODOLOGY; TREATMENT TEMPERATURE;

ELECTRIC FIELDS;

EID: 84953369738     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12285     Document Type: Article

References (34)

1. 2. Food Res. Int. 4, 375-383.
2. Arapitsas, P., Antonopoulos, A., Stefanou, E. and Dourtoglou, V.G. 2004. Artificial aging of wines using oak chips. Food Chem. 86, 563-570.
3. Boulton, R.B. 2001. The copigmentation of anthocyanins and its role in the colour of red wine: A critical review. Am. J. Enol. Viticul. 55, 67-87.
4. Budić-Leto, I., Lovrić, T., Gajdoš Kljusurić, J., Pezo, I. and Vrhovšek, U. 2006. Anthocyanin composition of the red wine Babić affected by maceration treatment. Euro. Food Res. Technol. 3-4, 397-402.
5. Cortés, C., Esteve, M.J., Frígola, A. and Torregrosa, F. 2005. Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life. Food Chem. 91, 319-325.
6. Couto, J.A., Neves, F., Campos, F. and Hogg, T. 2005. Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces. Int. J. Food Microbiol. 104, 337-344.
7. Cubadda, F., Baldini, M., Carcea, M., Pasqui, L.A., Raggi, A. and Stacchini, P. 2001. Influence of laboratory homogenization procedures on trace element content of food samples: An ICP-MS study on soft and durum wheat. Food Addit. Contam. 18, 778-787.
8. Du Toit, M. and Pretorius, I.S. 2000. Microbial spoilage and preservation of wine: Using weapons from nature's own arsenal - a review. South African J. Enol. Viticult. 21, 74-92.
9. Evrendilek, G.A., Zhang, Q.H. and Richter, R.E. 1999. Inactivation of E. coli O157:H7 and E. coli 8739 in apple juice by pulsed electric fields. J. Food Prot. 62, 793-796.
10. Garde-Cerdán, T., Arias-Gil, M., Marselles-Fontanet, A.R., Ancín-Azpilicueta, C. and Martin-Belloso, O. 2007. Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice. Food Cont. 18, 473-479.
11. 2. Innov. Food Sci. Emerg. Technol. 9, 469-476.
12. Garde-Cerdán, T.G., Goñi, D.T. and Azpilicueta, C.A. 2004. Accumulation of volatile compounds during ageing of two red wines with different composition. J. Food Eng. 65, 349-356.
13. Jin, Z.T. and Zhang, Q.H. 2007. Pulsed electric field inactivation of microorganisms and preservation of quality of cranberry juice. J. Food Proc. Preserv. 23, 481-497.
14. Karadjova, I., Izgi, B. and Gucer, S. 2002. Fractionation and speciation of Cu, Zn and Fe in wine samples by atomic absorption spectrometry. Spectrochim. Acta 57, 581-590.
15. Knorr, D. and Angersbach, A. 1998. Impact of high-intensity electric field pulses on plant membrane permeabilization. Trends Food Sci. Technol. 9, 185-191.
16. Lee, J., Durst, R.W. and Wrolstad, R.E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. J. AOAC Int. 88, 1269-1278.
17. Lopez, N., Puertolas, E., Condon, S., Alvarez, I. and Raso, J. 2008. Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes. Innov. Food Sci. Emerg. Technol. 9, 477-482.
18. Lopez, N., Puertolas, E., Hernandez-Orte, P., Alvarez, I. and Raso, J. 2009. 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 Sci. Technol. 42, 1225-1231.
19. Marsellés-Fontanet, A.R., Puig, A., Olmos, P., Minguez-Sanz, S. and Martín-Belloso, O. 2009. Optimising the inactivation of grape juice spoilage organisms by pulsed electric fields. Int. J. Food Microbiol. 130, 159-165.
20. Martin-Belloso, O., Vega-Mercado, H., Qin, B.L., Chang, F.J., Barbosa-Cánovas, G.V. and Swanson, B.G. 1997. Inactivation of Escherichia coli suspended in liquid egg using pulsed electric fields. J. Food Proc. Preserv. 21, 193-208.
21. Moon, J.-A. and Terao, J. 1998. Antioxidant activity of caffeic acid and dihydrocaffeic acid in lard and human low-density lipoprotein. J. Agric. Food Chem. 46, 5062-5065.
22. Morales, M.L., Benitez, B. and Troncoso, A.M. 2004. Accelerated aging of wine vinegars with oak chips: Evaluation of wood flavour compounds. Food Chem. 88, 305-315.
23. Nakai, S., Li-Chen, E.C.Y. and Dou, J. 2006. Experimental design and response surface methodology. In Handbook of Food and Bioprocess Modelling Techniques, Vol. 1 (S. Sablani, A. Data, M.S. Rahman and A. Mujumdar, eds.) pp. 293-323, CRC Press, Boca Raton, FL.
24. Nichenametla, S., Taruscio, T., Barney, D. and Exon, J. 2006. A review of the effects and mechanisms of polyphenolics in cancer. Crit. Rev. Food Sci. Nutr. 46, 161-183.
25. Puertolas, E., Lopez, N., Condon, S., Raso, J. and Alvarez, I. 2009. Pulsed electric fields inactivation of wine spoilage yeast and bacteria. Int. J. Food Microbiol. 130, 49-55.
26. Puertolas, E., Saldana, G., Alvarez, I. and Raso, J. 2010a. Effect of pulsed electric fields processing on red wine chromatic and phenolic characteristics during aging in oak barrels. J. Agric. Food Chem. 58, 2351-2357.
27. Puertolas, E., Saldana, G., Condon, S., Alvarez, I. and Raso, J. 2010b. Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle. Food Chem. 119, 1063-1070.
28. Rice-Evans, C.A., Miller, N.J. and Paganga, G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Rad. Biol. Med. 20, 933-956.
29. Rivas, A., Rodrigo, D., Martínez, A., Barbosa-Cánovas, G.V. and Rodrigo, M. 2006. Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. LWT - Food Sci. Technol. 39, 163-1170.
30. Sale, A.J.H. and Hamilton, W.A. 1967. Effects of high electric fields on microorganisms I. Killing of bacteria and yeast. Biochim. Biophys. Acta 148, 781-788.
31. Spanos, G.A. and Wrolstad, R.E. 1990. Influence of variety, maturity, processing and storage on the phenol composition of pear juice. J. Agric. Food Chem. 38, 817-824.
32. Tiwari, B.K., O'donnell, C.P. and Cullen, P.J. 2009. Effect of non thermal processing technologies on the anthocyanin content of fruit juices. Trends Food Sci. Technol. 20, 137-145.
33. Usseglio-Thomasset, L. 1992. Properties and use of sulphur dioxide. Food Addit. Contam. 9, 399-404.
34. Zimmerman, U., Pilwart, G. and Riemann, F. 1974. Dielectric breakdown in cell membranes. Biophys. J. 14, 881-889.