Bioactive Compounds Diffusion from Grapes to Wines under High Frequency Electromagnetic Field Treatments

In this paper, grapes were processed by using high frequency electromagnetic field in order to obtain a high quality wine in terms of bioactive compounds content with antioxidant activity. The experimental setup comprise an applicator with adjustable power between 100-1000 W, software assisted, in order to process three varieties of grapes (Muscat Ottonel, Merlot, Pinot Noir), that were harvested in 2014 in the Crisana-Santimreu vineyard. The total polyphenol compounds were measured using the Folin-Ciocalteu spectrophotometric method, and the antioxidant capacity was determined by the FRAP method. The results have shown that the use of high frequency electromagnetic field in grape processing leads to the diffusion of the bioactive compounds with antioxidant activity in the final product. In the same time, it is also an effective method in terms of energy consumption.