Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics.

María Esperanza Valdés,Rosario Ramírez,Manuel Alejandro Martínez-Cañas,Daniel Moreno,Samuel Frutos-Puerto

doi:10.3390/foods10040899

Abstract

Background: The use of holm oak (Quercus ilex) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Methods: Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days. Results: HHP5, HHP30, and M increased the polyphenols content, thus modified the chromatic characteristics regarding B and M treatments of white wines, also the tasters differentiated HHP5, HHP30, and M from B and T. However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. Conclusions: This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines.

Highlights

Wood has been used in alcoholic beverages for centuries, mainly as material for containers used for alcoholic beverages aging
The main purpose of this study is to investigate and evaluate the effect of high pressure (HHP) processing to produce an accelerated maceration of wines compared to a classical maceration in tanks using holm oak (Quercus ilex) chips taking into account the effects on the physicochemical and the sensory characteristics on a young red wine cv
The results of this study indicate that 45 days of contact in tanks were sufficient for the extraction of flavonoids with no flavonoids phenols from holm oak chips to Cayetana white wines or transfer of phenolic substances from wood to wine and that by using HHP treatments, similar results were obtained, which could accelerate the maceration process

Summary

Introduction

Wood has been used in alcoholic beverages for centuries, mainly as material for containers used for alcoholic beverages aging. The maceration process, which consists of the addition of wood chips into the wine container, is becoming quite successful This technique allows obtaining similar results as with the barrels but with a lower economic cost and in less time [1]. The use of holm oak (Quercus ilex) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Results: HHP5, HHP30, and M increased the polyphenols content, modified the chromatic characteristics regarding B and M treatments of white wines, the tasters differentiated HHP5, HHP30, and M from B and T These effects were not observed in red wines. Conclusions: This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines

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Conclusion