Effects of Pulsed Electric Field (PEF) Preprocessing During Maceration for Red Wine Processing of Idaho Wines: Analysis of Polyphenol Content in Sangiovese Red Wine

Authors

Amber Hawley, Boise State UniversityFollow
Matthew Lorentz, Boise State UniversityFollow
Priscila Santiago Mora, Boise State UniversityFollow
Rose Saxton, Boise State UniversityFollow
Owen McDougal, Boise State UniversityFollow

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.

Comments

This research was funded by the 2021 Idaho State Department of Agriculture Specialty Crop Block Grant.

Recommended Citation

Hawley, Amber; Lorentz, Matthew; Santiago Mora, Priscila; Saxton, Rose; and McDougal, Owen, "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). VIP 2023. 5.
https://scholarworks.boisestate.edu/vip_2023/5