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Gewählte Publikation:

Fauster, T; Philipp, C; Hanz, K; Scheibelberger, R; Teufl, T; Nauer, S; Scheiblhofer, H; Jaeger, H.
(2020): Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine
EUR FOOD RES TECHNOL. 2020; 246(3): 609-620. FullText FullText_BOKU

The aim of this work was to study the combined application of a pulsed electric field (PEF) and an enzymatic treatment to white wine mash. The resulting impact of membrane permeabilisation by electroporation and pectin degradation by enzymes on fermentation behaviour and quality of white wine was assessed. The mash of two varieties, Traminer and Gruner Veltliner, was PEF treated (3 and 10 kJ/kg) using a continuous co-linear treatment chamber. Pectinases were added immediately afterwards and maceration was performed for 4 and 24 h. Various physico-chemical parameters were analysed at different stages of the production process and the impact of the combined treatment on volatile compounds such as esters and terpenes was analysed by gas chromatography-mass spectrometry and a sensory panel in the final white wine after bottling and storage. Regardless of the PEF treatment intensity, the variety and the maceration time, the release of juice was not significantly influenced. For Traminer, the fermentation time was reduced through the enhanced extraction of nitrogen from 322 to 359 mg/L due to PEF treatment (10 kJ/kg). The release of phenols which were localized in the pulp, were significantly more affected than phenols from the skin. Although the concentration of selective esters especially of the variety Traminer significantly increased, the sensory evaluation indicated no positive effect on the olfactory properties. Overall, the combination of PEF and enzyme pretreatment showed benefits in reducing the fermentation time and increasing the content of selective esters for Traminer.
Autor*innen der BOKU Wien:
Fauster Thomas
Hanz Katharina
Jäger Henry
Nauer Stefan
Scheibelberger Rafaela

Find related publications in this database (Keywords)
Pulsed electric field
White wine production
Aroma profile

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