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Ensaio de extração de compostos fenólicos por eletroporação em castas tintas
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Autores
Resumo(s)
Given the importance of wine in the agricultural sector and increased consumer interest in
wines of excellence, new technologies have been developing to improve the quality of wines,
namely in its enrichment in phenolic compounds.
This work focused on the study of the effects of a electroporation treatment (0.5 kV/cm, 5 ms,
0,56 kJ/kg) over grapes after destemming and crushing to increase the extraction of phenolic
compounds during vinification process until obtaining the final wine.
The results point to an higher permeability of the plasmic membrane of the grapes caused by
the treatment, which influences the release kinetics of existing phenolic compounds in
grapes during maceration and its contents on the final wine. Thus, from the electroporation
treatment were recorded, on the final wine, significant increases in colour intensity, in
concentration of anthocyanins, in concentration of coloured anthocyanins, in polymeric
pigments and in the tanning power.
The treatment of pulsed electric fields may also reduce the maceration time during
vinification process and has a low power consumption.
Descrição
Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Universidade do Porto. Faculdade de Ciências
Palavras-chave
grapes electroporation maceration extraction phenolic compounds wine
Contexto Educativo
Citação
Fartouce, I.E.A. - Ensaio de extração de compostos fenólicos por eletroporação em castas tintas. Lisboa: ISA, 2014, 77 p.