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Application of high Power ultrasounds during red wine vinification

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Application of high Power ultrasounds during red wine vinification

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dc.contributor.author Baustista-Ortin A.B. es_ES
dc.contributor.author Jimenez-Martinez M.D es_ES
dc.contributor.author Jurado, Ricardo es_ES
dc.contributor.author Iniesta, Juan Alberto es_ES
dc.contributor.author Terrades-Rocafull, Luis Salvador es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.contributor.author Gomez-Plaza, Encarna es_ES
dc.date.accessioned 2018-03-09T05:31:41Z
dc.date.available 2018-03-09T05:31:41Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0950-5423 es_ES
dc.identifier.uri http://hdl.handle.net/10251/99061
dc.description.abstract [EN] Wine colour is one of the main organoleptic characteristics influencing its quality. It is of special interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible for wine colour, compounds that are mainly located inside the skin cell vacuoles, where the volatile compounds are also found. The transfer of phenolic compounds from grapes to must during vinification is closely related to the type of grapes and the winemaking technique. During traditional winemaking, grapes are crushed and skin macerated for several days, with pumps overs to facilitate the colour extraction. To increase this extraction, some chemical (maceration enzymes) or physical technologies (thermovinification, cryomaceration, flash-expansion) can be applied. In this work, a new methodology has been tested. This methodology consists in the application of high-power ultrasounds to crushed grapes to increase the extraction of phenolic compounds. Crushed grapes were treated with this non-thermal technology and vinified, with 3, 6 and 8days of skin maceration time, and the results were compared with a control vinification, where crushed grapes were not subjected to any treatment and were skin macerated during 8days. The wine chromatic characteristics (determined spectrophotometrically) and the individual phenolic compounds (anthocyanins and tannins, determined by HPLC) were followed during the maceration period, at the end of alcoholic fermentation and after two months in bottle. Also, the wine volatile compounds were determined by GC-MS. The wines made with ultrasound-treated grapes showed differences with the control wine, especially regarding total phenol content and tannin content. The wines elaborated with sonicated grapes and with only three days of skin maceration time presented similar concentration of anthocyanins and twice the concentration of tannins than control wines elaborated with 8days of skin maceration. es_ES
dc.description.sponsorship This work was funded by the SME Instrument of the Horizon 2020 program from the European Commission. en_EN
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof International Journal of Food Science & Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Anthocyanidins es_ES
dc.subject Phenolic compounds es_ES
dc.subject Proanthocyanidins es_ES
dc.subject Ultrasound es_ES
dc.subject Volatile compounds es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of high Power ultrasounds during red wine vinification es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.13411 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTC-2014-2186-2Q4618002BC.VALENCIANA/ES/"Estrategias de tratamiento de vendimia y fermentación para la producción de vinos de calidad compensando los desequilibrios de composición causados por el calentamiento global" (SOUNDWINES)./ es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2018-06-01 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Baustista-Ortin A.B.; Jimenez-Martinez M.D; Jurado, R.; Iniesta, JA.; Terrades-Rocafull, LS.; Andrés Grau, AM.; Gomez-Plaza, E. (2017). Application of high Power ultrasounds during red wine vinification. International Journal of Food Science & Technology. 52(6):1314-1323. https://doi.org/10.1111/ijfs.13411 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/ijfs.13411 es_ES
dc.description.upvformatpinicio 1314 es_ES
dc.description.upvformatpfin 1323 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 52 es_ES
dc.description.issue 6 es_ES
dc.relation.pasarela S\328133 es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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