Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

Abstract

Abstract The influence of the application of a pulsed electric field (PEF) treatment (5 kV/cm, 2.1 kJ/kg) to the grape pomace on different quality parameters and anthocyanins content of Cabernet Sauvignon wines obtained after different maceration times (48, 72, 96 and 248 h) has been investigated. Regardless of the maceration time, the application of a PEF treatment led to freshly fermented model wines that were richer in colour intensity, total polyphenols index (TPI), tannins and showed better visual characteristics. It was observed that the concentration of anthocyanins compounds in the freshly fermented model wines obtained from PEF-treated pomace was higher, as compared to the control wine. The HPLC anthocyanic profiles of freshly fermented model wines obtained from PEF-treated pomace were similar to those of control wine indicating that the permeabilization of the cell membranes of pomace did not produce a selective effect on any anthocyanin. Malvidin-3-glucoside and Malvidin-3-glucoside acetate were the predominant anthocyanins in both control and PEF wine. According to the results obtained in this investigation the application of a PEF treatment permitted to reduce the maceration time during vinification of Cabernet Sauvignon grapes from 268 to 72 h.