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摘要
The practical application of pulsed electric fields (PEF) in wine industry was investigated by using Muscat Hamburg grapes as raw materials. 36 exponential attenuation pulses were set and the grape pulp residue before cold impregnation was pretreated with PEF of 1 - 3 kV/cm. The effects of PEF treatment on grape juice quality (color and phenol content) during immersion process, basic physical and chemical indexes and sensory characteristics of wine were investigated. Meanwhile, the changes of dry extract, methanol and monomer phenol content in wine were analyzed. Results showed that PEF treatment could increase the contents of flavonoid, tannin and total anthocyanin in fermented juice. Compared with the control group, the contents of methanol and volatile acids in wine were lower and the total amount of 10 monomer phenols increased by 10. 91%, 10. 46% and 12. 55%, respectively. The content of dry extract in wine reached the maximum value at 2 kV/cm, which was about 23. 37 g/L. PEF treatment significantly improved the sensory characteristics of wine, and 2 kV/cm treatment had the best sensory quality. It demonstrated that the PEF treatment could significantly improve the quality of wine, and provides a theoretical basis for the application of PEF technology in wine brewing process. ? 2020 China National Research Institute of Food and Fermentation Industries Co. Ltd
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