Pulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine Evolution

Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international varieties, poorly considering minor cultivars and the medium/long-term effects of the treat...

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Bibliographic Details
Published in:Foods
Main Authors: Piergiorgio Comuzzo, Sabrina Voce, Cristian Grazioli, Franco Tubaro, Marco Marconi, Gianmaria Zanella, Marco Querzè
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Subjects:
PEF
grape processing
red winemaking
maceration
wine evolution
aging
Online Access:https://www.mdpi.com/2304-8158/9/4/414

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https://www.mdpi.com/2304-8158/9/4/414

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