Effect of High-voltage Pulsed Electric Field on Proanthocyanidins Content in Freshly Brewed Dry Red Wine

doi:10.7506/spkx1002-6300-201003009

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 39-43.doi: 10.7506/spkx1002-6300-201003009

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Effect of High-voltage Pulsed Electric Field on Proanthocyanidins Content in Freshly Brewed Dry Red Wine

SU Hui-na，HUANG Wei-dong，ZHAN Ji-cheng，WANG Xiu-qin*

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2009-03-02 Revised:2009-09-25 Online:2010-02-01 Published:2010-12-29
Contact: WANG Xiu-qin E-mail:huierwawa212@163.com

Abstract

Abstract:

In order to shorten the aging time of red wine and improve its quality, high-voltage pulsed electric field was used to treat red wine. Compared with spontaneous aging, the evolution of proanthocyanidins was monitored by reversed-phase high performance liquid chromatography (RP-HPLC) coupled with UV-visible detector to evaluate the effect of high-voltage pulsed electric field on proanthocyanidins content in freshly brewed dry red wine. After the treatment of high-voltage pulsed electric field, the content, average polymerization degree and monomer composition of proanthocyanidins exhibited a significant change, which revealed the similar effect with the spontaneous aging of red wine in a bottle. During the treatment of electric field below 18 kV/cm, the aging effect of treated wine was more close to the spontaneous evolution of wine with increasing electric field intensity. However, the aging effect on red wine exhibited a decrease trend when the electric filed intensity was over 24 kV/cm. These investigations suggest that appropriate pulsed electric field treatment could accelerate the mature and aging of red wine and improve its quality.

Key words: freshly brewed dry red wine, pulsed electric field, proanthocyanidins

CLC Number:

TS262.6

SU Hui-na，HUANG Wei-dong，ZHAN Ji-cheng，WANG Xiu-qin*. Effect of High-voltage Pulsed Electric Field on Proanthocyanidins Content in Freshly Brewed Dry Red Wine[J]. FOOD SCIENCE, 2010, 31(3): 39-43.

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Effect of High-voltage Pulsed Electric Field on Proanthocyanidins Content in Freshly Brewed Dry Red Wine

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