{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T16:37:00Z","timestamp":1774456620116,"version":"3.50.1"},"reference-count":35,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2024,1,8]],"date-time":"2024-01-08T00:00:00Z","timestamp":1704672000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Portugal2020","award":["CENTRO-01-0247-FEDER-041392|LISBOA-01-0247-FEDER-041392"],"award-info":[{"award-number":["CENTRO-01-0247-FEDER-041392|LISBOA-01-0247-FEDER-041392"]}]},{"name":"Portugal2020","award":["UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/04129\/2020"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["CENTRO-01-0247-FEDER-041392|LISBOA-01-0247-FEDER-041392"],"award-info":[{"award-number":["CENTRO-01-0247-FEDER-041392|LISBOA-01-0247-FEDER-041392"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Beverages"],"abstract":"<jats:p>Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Gra\u00fado also known as Moscatel de Set\u00fabal) before pressing for must extraction (1.2 and 1.6 kV\/cm) and before bottling for finished wine physical stabilization (10 kV\/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties\u2019 colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties\u2019 turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties.<\/jats:p>","DOI":"10.3390\/beverages10010006","type":"journal-article","created":{"date-parts":[[2024,1,8]],"date-time":"2024-01-08T06:12:58Z","timestamp":1704694378000},"page":"6","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Gra\u00fado (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4700-2938","authenticated-orcid":false,"given":"Filipa Vinagre Marques","family":"Silva","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]},{"given":"Riccardo","family":"Borgo","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]},{"given":"Andrea","family":"Guanziroli","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3706-0982","authenticated-orcid":false,"given":"Jorge M.","family":"Ricardo-da-Silva","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]},{"given":"Mafalda","family":"Aguiar-Macedo","sequence":"additional","affiliation":[{"name":"EnergyPulse Systems, Lda, P\u00f3lo Tecnol\u00f3gico de Lisboa, 1600-546 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2381-4627","authenticated-orcid":false,"given":"Luis M.","family":"Redondo","sequence":"additional","affiliation":[{"name":"Pulsed Power Advanced Applications Group, Instituto Superior de Engenharia de Lisboa, GIAAPP\/ISEL, Rua Conselheiro Em\u00eddio Navarro 1, 1959-007 Lisbon, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,1,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1177\/1082013216685485","article-title":"Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage","volume":"23","author":"Sulaiman","year":"2017","journal-title":"Food Sci. 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