Application to different electric field strengths (E) and specific energies (W) with the pulsed electric fields (PEF) technology on the rate of extraction of phenolic compounds during maceration/fermentation of Grenache grapes was studied. A response surface model between the total polyphenol index extraction rate (TPI) and the E and W of the PEF treatments was established, which permitted the determination of PEF processing conditions to achieve a certain TPI. To achieve a TPI of 50, treatments ranged from high intensity and short time (8 kV·cm⁻¹ and 45 μs) to low intensity and long time (1 kV·cm⁻¹ and 2800 μs) applying an optimum W of 4 kJ·kg⁻¹ in all cases. The application of these PEF treatments reduced maceration time by a rate of 25 to 37% with respect to the untreated grape. Quality characteristics (color intensity, tannins, and total anthocyanins) were neither affected after fermentation nor after 12 months aging in bottles.

研究了脉冲电场（PEF）技术在歌海娜娜葡萄浸渍/发酵过程中酚类化合物的提取率对不同电场强度（E）和比能量（W）的应用。建立了总的多酚指数提取率（TPI）与PEF处理的E和W之间的响应面模型，从而确定PEF的加工条件以实现一定的TPI。为了达到50的TPI，处理范围从高强度和短时间（8 kV·cm ^-1和45μs）到低强度和长时间（1 kV·cm ^-1和2800μs），最佳W为4 kJ ·kg ^-1在所有情况下。相对于未处理的葡萄，这些PEF处理的应用将浸渍时间减少了25％至37％。发酵后或在瓶中陈化12个月后，质量特性（颜色强度，单宁和总花色苷）均未受影响。