Silva, Jorge Manuel RicardoAndrade, Mário Jorge CaldeiraPereira, Marcos Dória Nóbrega TeotónioFartouce, Ivo Emanuel Almeida2014-09-022014-09-022014Fartouce, I.E.A. - Ensaio de extração de compostos fenólicos por eletroporação em castas tintas. Lisboa: ISA, 2014, 77 p.http://hdl.handle.net/10400.5/7056Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Universidade do Porto. Faculdade de CiênciasGiven 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.porgrapeselectroporationmacerationextractionphenolic compoundswinemaster thesis203700333