Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Pulsed electric fields (PEF), a viable technology to improve the extraction of polyphenols in the red winemaking process
Marcos Andrés Maza, Universidad de Zaragoza, Spain
In recent research work, at laboratory scale and in a pilot plant, it has been proven that the use of PEF (Pulsed Electric Fields) increases and/or accelerates the extraction of phenolic compounds from grapes. However, technological limitations and the high cost of the equipment made it difficult to install in wineries.
Therefore, the objective of this work was to evaluate the development of PEF technology through a new low cost, modular and continuous flow equipment in the facilities of a winery.
The results obtained in this research confirm that PEF technology is a viable and low-cost technique that can be fitted in a winery to reduce the maceration time during the red winemaking process.
Work presented at the Enoforum awards 2018. The paper reproduced in this video-seminar was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018)
Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here
Published on 06/20/2019
Item available in
Premium Contents Area
VIDEO SEMINAR (Marcos Andrés MAZA, streaming, 20 min)
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
VIDEO SEMINAR (Marcos Andrés MAZA, streaming, 20 min)
