Pulsed electric fields (PEF) applications on wine production: A review

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dc.authorid0000-0003-0123-2236
dc.authorwosidÖZTÜRK, Burcu/ABA-4521-2020
dc.authorwosidANLI, ERTAN/AAJ-3169-2020
dc.contributor.authorÖztürk, Burcu
dc.contributor.authorAnlı, Ertan
dc.date.accessioned2022-05-11T14:47:28Z
dc.date.available2022-05-11T14:47:28Z
dc.date.issued2017
dc.departmentMeslek Yüksekokulları, Şarköy Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description40th World Congress of Vine and Wine -- MAY 29-JUN 02, 2017 -- Sofia, BULGARIA
dc.description.abstractNovel techniques have been searched in the last decades as a result of increasing demand for high quality food products. Non-thermal processing technologies, such as pulsed electric fields (PEF) have been improved to achieve inhibition of deleterious effects on quality-related compounds. The working principle of PEF is based on the application of pulses of high voltage (typically above 20 kV/cm up to 70 kV/cm) to liquid foods placed between two electrodes. Pulsed electric fields technique has also been studied in winemaking process. Certain positive influences of PEF on vinification have been reported as elimination of pathogenic microorganisms, reduction of maceration time, increase in phenolic compounds extraction, acceleration of wine aging and inactivation of oxidative enzymes. The aim of this review is to summarize the potential applications of PEF in winemaking and to express its effects on quality of wine.
dc.identifier.doi10.1051/bioconf/20170902008
dc.identifier.issn2117-4458
dc.identifier.urihttps://doi.org/10.1051/bioconf/20170902008
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10501
dc.identifier.volume9
dc.identifier.wosWOS:000434343800038
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthorÖztürk, Burcu
dc.language.isoen
dc.publisherE D P Sciences
dc.relation.ispartof40th World Congress of Vine and Wine
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectRed Wine
dc.subjectAnthocyanins
dc.subjectFermentation
dc.subjectInactivation
dc.subjectElectroporation
dc.subjectCerevisiae
dc.subjectMaceration
dc.subjectSpoilage
dc.titlePulsed electric fields (PEF) applications on wine production: A review
dc.typeConference Object

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