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The aim of this study is to assess a new process for the valorization of fermented grape pomace using pulsed electric fields (PEF). The combination of densification and PEF treatment was applied on grape pomace of low relative humidity, without any addition of conductive liquid. The kinetics of extraction and the composition of polyphenols were evaluated throughout the subsequent hydro-alcoholic extraction...
The aim of this study is to compare alternative treatments on solvent-free extraction of high added value components from fermented grape pomace. Ultrasounds (US), pulsed electric fields (PEF) and high voltage electric discharges (HVED), which are physical treatments able to induce cell damages, were applied on aqueous suspensions of grape pomace. The efficiency of these technologies for phenolic...
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