Abstract
Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.
Highlights
Table wines typically have alcohol contents ranging between 9 and 15% v/v [1]
Nonthermal processing had no effect on the antioxidant activity of high pressure processing (HPP) treated white and Rosé wines, US treated white wines and all pulsed electric fields (PEF) wines except the Syrah directly after processing
Comparing the antioxidant activity and total phenolic content results from the Syrah wine, HPP had the smallest effect on these wine quality parameters directly after processing followed by PEF and lastly US
Summary
Table wines typically have alcohol contents ranging between 9 and 15% v/v [1]. To maintain the original wine quality, the recommended storage temperature for red, Rosé and white wines are 14 to 18 ◦ C, 10 to 12 ◦ C and 8 to 12 ◦ C, respectively [2]. The quality of some red wines can be improved during storage with the formation of specific and desirable flavours and compounds. The quality of white wines, osé and several commercial red wines typically do not improve during storage. These wines should be sold as soon as they are produced and stored no more than 1 to 2 years. Temperatures below 25 ◦ C help retain fresh and fruity characteristics while temperatures above 40 ◦ C leads to the rapid deterioration of wine quality These high temperatures promote Maillard and thermal degradation reactions leading to undesirable flavours, sedimentation and brown coloured wine [3,6]
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