Pulsed Electric Fields vs. Pectolytic Enzymes in Arinto Vinification: Effects on Yield and Oenological Parameters
The increase in awareness of consumers and producers regarding the sustainable production and consumption of food commodities is motivating the emergence of new technologies to improve the efficiency of pre-established methods and reduce or supplant the usage of production factors. Thus, innovative...
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MDPI AG
2023-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/14/8343 |
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| author | Mafalda Aguiar-Macedo Luis M. Redondo Marcos Teotónio Pereira Carlos Silva |
| author_facet | Mafalda Aguiar-Macedo Luis M. Redondo Marcos Teotónio Pereira Carlos Silva |
| author_sort | Mafalda Aguiar-Macedo |
| collection | DOAJ |
| description | The increase in awareness of consumers and producers regarding the sustainable production and consumption of food commodities is motivating the emergence of new technologies to improve the efficiency of pre-established methods and reduce or supplant the usage of production factors. Thus, innovative technologies, such as the nonthermal application of pulsed electric fields (PEFs), may play a crucial role in the optimization of processes, both economically and environmentally (shrinkage of wastage, energy efficiency and decrease in the use of food additives), without compromising the quality of the final product. Thus, a comparison was made between the application of commercial-grade enzymes and PEF treatment to assess the impact on <i>cuvée</i> white grape must and on wine yield and quality. Oenological parameters were evaluated during alcoholic fermentation and after 3 months, with tartaric stability measured after 6 months. For this, assays resorting to 1.5 tons of Arinto grapes were separated into nine similar batches: three control, three treated with enzymes (1.5 g/100 kg) and three subjected to PEFs (1 kV/cm; 2 kJ/kg) at a rate of 4 ton/h. PEFs presented the highest increase in cuvée wine yield of 5.47%; a reduction of 19% of wine lees production was also determined. The effect of PEFs on pH, total acidity, turbidity, total phenols, color intensity, %Ye, total dry extract, volatile acidity and tartaric stability was studied and compared with control and enzymatic treatment. PEF and enzyme usage direct costs were determined; the employment of PEFs represented a direct cost of 0.12 EUR/ton, while enzyme usage was 1.80 EUR/ton. |
| first_indexed | 2024-03-11T01:19:43Z |
| format | Article |
| id | doaj.art-99ba89d5ab96469cbd7bcb957be98ab1 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T01:19:43Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-99ba89d5ab96469cbd7bcb957be98ab12023-11-18T18:11:48ZengMDPI AGApplied Sciences2076-34172023-07-011314834310.3390/app13148343Pulsed Electric Fields vs. Pectolytic Enzymes in Arinto Vinification: Effects on Yield and Oenological ParametersMafalda Aguiar-Macedo0Luis M. Redondo1Marcos Teotónio Pereira2Carlos Silva3EnergyPulse Systems, EPS, 1600-546 Lisbon, PortugalPulsed Power Advanced Applications Group, Lisbon School of Engineering, GIAAPP/ISEL, 1959-007 Lisbon, PortugalEnergyPulse Systems, EPS, 1600-546 Lisbon, PortugalCarlos Silva Vinhos, Unip. Lda., 3500-728 Viseu, PortugalThe increase in awareness of consumers and producers regarding the sustainable production and consumption of food commodities is motivating the emergence of new technologies to improve the efficiency of pre-established methods and reduce or supplant the usage of production factors. Thus, innovative technologies, such as the nonthermal application of pulsed electric fields (PEFs), may play a crucial role in the optimization of processes, both economically and environmentally (shrinkage of wastage, energy efficiency and decrease in the use of food additives), without compromising the quality of the final product. Thus, a comparison was made between the application of commercial-grade enzymes and PEF treatment to assess the impact on <i>cuvée</i> white grape must and on wine yield and quality. Oenological parameters were evaluated during alcoholic fermentation and after 3 months, with tartaric stability measured after 6 months. For this, assays resorting to 1.5 tons of Arinto grapes were separated into nine similar batches: three control, three treated with enzymes (1.5 g/100 kg) and three subjected to PEFs (1 kV/cm; 2 kJ/kg) at a rate of 4 ton/h. PEFs presented the highest increase in cuvée wine yield of 5.47%; a reduction of 19% of wine lees production was also determined. The effect of PEFs on pH, total acidity, turbidity, total phenols, color intensity, %Ye, total dry extract, volatile acidity and tartaric stability was studied and compared with control and enzymatic treatment. PEF and enzyme usage direct costs were determined; the employment of PEFs represented a direct cost of 0.12 EUR/ton, while enzyme usage was 1.80 EUR/ton.https://www.mdpi.com/2076-3417/13/14/8343pulsed electric fieldswhite wine vinificationenzymesyieldArintoPEF |
| spellingShingle | Mafalda Aguiar-Macedo Luis M. Redondo Marcos Teotónio Pereira Carlos Silva Pulsed Electric Fields vs. Pectolytic Enzymes in Arinto Vinification: Effects on Yield and Oenological Parameters Applied Sciences pulsed electric fields white wine vinification enzymes yield Arinto PEF |
| title | Pulsed Electric Fields vs. Pectolytic Enzymes in Arinto Vinification: Effects on Yield and Oenological Parameters |
| title_full | Pulsed Electric Fields vs. Pectolytic Enzymes in Arinto Vinification: Effects on Yield and Oenological Parameters |
| title_fullStr | Pulsed Electric Fields vs. Pectolytic Enzymes in Arinto Vinification: Effects on Yield and Oenological Parameters |
| title_full_unstemmed | Pulsed Electric Fields vs. Pectolytic Enzymes in Arinto Vinification: Effects on Yield and Oenological Parameters |
| title_short | Pulsed Electric Fields vs. Pectolytic Enzymes in Arinto Vinification: Effects on Yield and Oenological Parameters |
| title_sort | pulsed electric fields vs pectolytic enzymes in arinto vinification effects on yield and oenological parameters |
| topic | pulsed electric fields white wine vinification enzymes yield Arinto PEF |
| url | https://www.mdpi.com/2076-3417/13/14/8343 |
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