Modification of antioxidant activities in wines using pulsed electric field

Abstract

Grapes (Marechal Foch varieties) were subjected to a pulsed electric field (PEF) at a stage of maceration, with a frequency of 20 pulses / second and two intensity values: 3.3 kV / cm and 5 kV / cm. Next, the fermentation of grapes was proceeded according to the procedures used in industry winery for 8 weeks. The aim of the undertaken research was to modify the antioxidant activity by a physical method using PEF. The obtained wines were characterized by antioxidant activity using DPPH radicals. It has been shown that by applying a pulsed electric field to the raw material, it is possible to modify the antioxidant activity of the product. An increased antioxidant potential of wines was obtained up to 30%. In authors opinion it was most probably associated with a greater extraction of compounds responsible for these properties from fruit. In terms of the observed antiradical activity, the investigated wines can be ranked as follows: wine obtained after an impulse electric field was applied at the initial stage (WM2, WM3) > wine obtained traditionally (WM1)