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Effects of pulsed electric fields pretreatment on the quality of jujube wine
Author(s) -
Xu LingFang,
Tang ZhongSheng,
Wen QingHui,
Zeng XinAn,
Brennan Charles,
Niu Debao
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14226
Subject(s) - fusel alcohol , winemaking , wine , chemistry , food science , pulp (tooth) , fermentation , caffeic acid , vanillin , polyphenol , pulp and paper industry , antioxidant , organic chemistry , medicine , pathology , engineering
Pulsed electric fields (PEF) accounts for one of the novel non‐thermal processing and preservation technologies and is regarded as an emerging application with the advantage of minimising the loss of valued bioactive compounds in food processing. In this study, various PEF pulses were applied to jujube pulp before fermentation. The fermentation kinetics, compositions, volatile and sensory characteristics were investigated and compared. Results showed that the PEF pretreatment with ten exponential wave pulses at 1.5 kV cm −1 , 1 Hz improved phenolic compounds extraction, especially for caffeic acid, morin and p‐hydroxybenzoic acid. Besides, fifty pulses pretreatment enhanced 10% of the wine dry extract. In addition, PEF pretreatment significantly enriched the floral and fruity volatile notes to jujube wine with a decrease in fusel oil. Consequently, PEF preprocessing is a promising method that can be adopted in winemaking industry to promote wine quality and sensory profile.