Journal
FOOD CHEMISTRY
Volume 126, Issue 3, Pages 1482-1487Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.11.164
Keywords
Anthocyanins; Rose wine; HPLC; Pulsed electric fields; Cabernet Sauvignon
Funding
- Ministerio de Ciencia e Innovacion of the Spanish Government
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This study investigated the effect of maceration time (0-6 h) and maceration temperature (4-20 degrees C) on the anthocyanin content of Cabernet Sauvignon rose wines obtained from grapes treated with pulsed electric fields (PEF) (5 kV/cm; 50 pulses). A response surface model based on a modified central composite experimental design was used to describe the influence of these factors. Wines obtained from PEF-treated grapes, consistently presented higher anthocyanin content than control wines after 2 months of storage in bottles. At a fixed maceration time of 2 h, the PEF treatment allowed the necessary reduction of the maceration temperature to obtain an anthocyanin level of 50 mg/L from 20 to 4 degrees C. This temperature reduction could decrease the oxidation of phenols and the loss of aromatic compounds, thus increasing the quality of rose wine. According to our results, PEF is a promising technique to improve the anthocyanin extraction and to reduce the maceration time for the production of ros wines at cold temperatures. (C) 2010 Elsevier Ltd. All rights reserved.
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