Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (<i>Vitis vinifera</i> L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines
Filipa Vinagre Marques Silva,
Riccardo Borgo,
Andrea Guanziroli,
Jorge M. Ricardo-da-Silva,
Mafalda Aguiar-Macedo,
Luis M. Redondo
Affiliations
Filipa Vinagre Marques Silva
LEAF—Linking Landscape, Environment, Agriculture and Food, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
Riccardo Borgo
LEAF—Linking Landscape, Environment, Agriculture and Food, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
Andrea Guanziroli
LEAF—Linking Landscape, Environment, Agriculture and Food, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
Jorge M. Ricardo-da-Silva
LEAF—Linking Landscape, Environment, Agriculture and Food, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
Mafalda Aguiar-Macedo
EnergyPulse Systems, Lda, Pólo Tecnológico de Lisboa, 1600-546 Lisbon, Portugal
Luis M. Redondo
Pulsed Power Advanced Applications Group, Instituto Superior de Engenharia de Lisboa, GIAAPP/ISEL, Rua Conselheiro Emídio Navarro 1, 1959-007 Lisbon, Portugal
Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties’ colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties’ turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties.
