Potential applications of pulsed electric field in the fermented wine industry
Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-11-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1048632/full |
| _version_ | 1797991520513556480 |
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| author | Yuanxin Feng Tao Yang Yongniu Zhang Ailin Zhang Lili Gai Debao Niu |
| author_facet | Yuanxin Feng Tao Yang Yongniu Zhang Ailin Zhang Lili Gai Debao Niu |
| author_sort | Yuanxin Feng |
| collection | DOAJ |
| description | Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed. |
| first_indexed | 2024-04-11T08:53:24Z |
| format | Article |
| id | doaj.art-e69195fdabc44110939f7b6f48d350f3 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-11T08:53:24Z |
| publishDate | 2022-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-e69195fdabc44110939f7b6f48d350f32022-12-22T04:33:25ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-11-01910.3389/fnut.2022.10486321048632Potential applications of pulsed electric field in the fermented wine industryYuanxin Feng0Tao Yang1Yongniu Zhang2Ailin Zhang3Lili Gai4Debao Niu5College of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaSchool of Pharmacy, Hainan Medical University, Haikou, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaFermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed.https://www.frontiersin.org/articles/10.3389/fnut.2022.1048632/fullpulsed electric fieldfermented winemechanismagingapplication |
| spellingShingle | Yuanxin Feng Tao Yang Yongniu Zhang Ailin Zhang Lili Gai Debao Niu Potential applications of pulsed electric field in the fermented wine industry Frontiers in Nutrition pulsed electric field fermented wine mechanism aging application |
| title | Potential applications of pulsed electric field in the fermented wine industry |
| title_full | Potential applications of pulsed electric field in the fermented wine industry |
| title_fullStr | Potential applications of pulsed electric field in the fermented wine industry |
| title_full_unstemmed | Potential applications of pulsed electric field in the fermented wine industry |
| title_short | Potential applications of pulsed electric field in the fermented wine industry |
| title_sort | potential applications of pulsed electric field in the fermented wine industry |
| topic | pulsed electric field fermented wine mechanism aging application |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1048632/full |
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