Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes

Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes

In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9°Bx sugar, 3.26 pH, and 10.4 g/L titratable acidity) from Emilia Romagna (Italy) was investigated. Electric field strengths wer...

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Bibliographic Details
Main Authors: Arianna Ricci, Giuseppina Paola Parpinello, Beatrice Anna Banfi, Federico Olivi, Andrea Versari
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Beverages
Subjects:
antioxidant
phenolic compounds
mild processing
sustainability
climate change
Online Access:https://www.mdpi.com/2306-5710/6/2/34

Internet

https://www.mdpi.com/2306-5710/6/2/34

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