Presentation
Effects of Pulsed Electric Field (PEF) Preprocessing During Maceration for Red Wine Processing of Idaho Wines: Analysis of Polyphenol Content in Sangiovese Red Wine
VIP 2023
Document Type
Student Presentation
Presentation Date
12-6-2023
Faculty Mentor
Owen McDougal, Ph.D.
Abstract
- The wine industry has created around 70 wineries in Idaho and has had a $209.6 million impact on its economy.
- The cool climate has made white wines its top-produced wine, however, Idaho has recently been focusing on increasing production of red wines.
- Sangiovese grapes are a light red color, so producers are interested in increasing the strength of the color pigment.
- Red wine is produced through the maceration of grapes.
- Maceration is the process where grapes soak in their juice after being crushed to extract color and flavor from their skins.
- The maceration time is around 7 days, and producers hope to decrease that time to increase wine production.
Citation Information
Amber Hawley, Matthew Lorentz, Priscila Santiago Mora, Rose Saxton, et al.. "Effects of Pulsed Electric Field (PEF) Preprocessing During Maceration for Red Wine Processing of Idaho Wines: Analysis of Polyphenol Content in Sangiovese Red Wine" (2023) Available at: http://works.bepress.com/owen_mcdougal/82/
This research was funded by the 2021 Idaho State Department of Agriculture Specialty Crop Block Grant.