Pulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine Evolution.

Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international varieties, poorly considering minor cultivars and the medium/long-term effects of the treatment on wine composition during storage. PEF was applied at different specific energies (2, 10, and 20 kJ kg) on grapes of the low-color red cv.

Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds.

Pulsed electric field (PEF) processing of white grapes (cv. Garganega) after crushing was studied on pilot-plant scale, to investigate the effects of the treatment on must and wine composition, wine color and predisposition to browning, wine aroma compounds and extraction of aroma precursors from grapes. PEF pre-treatment of grapes did not change the must or wine basic composition, nor was it able to modify the evolution of alcoholic fermentation.

Efficacy of surface treatments on the bond strength of resin cements to two brands of zirconia ceramic.

Purpose: To compare the shear bond strengths (SBS) of two cements to two Y-TZP ceramics subjected to different surface treatments.

Materials And Methods: Zirconia specimens were made from Lava (n = 36) and IPS e.max ZirCAD (n = 36), and their surfaces were treated as follows: no treatment (control), silica coating with 30-µm silica-modified alumina (Al2O3) particles (CoJet Sand), or coating with liners Lava Ceram for Lava and Intensive ZirLiner for IPS e.