Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure.

Katarina Lukić,Natka Ćurko,Marina Tomašević,Karin Kovačević Ganić

doi:10.3390/foods9081034

Abstract

The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.

Highlights

High hydrostatic pressure (HHP) is one of the most researched, nonthermal techniques for preserving and modifying food products in the last decade
The results of this study showed that slight changes occurred in the phenolic composition and color properties of red and white wines immediately after HHP treatments
In pressurized red wine these changes manifested as a decrease of both total and individual phenolic compounds, while all color parameters increased

Summary

Introduction

High hydrostatic pressure (HHP) is one of the most researched, nonthermal techniques for preserving and modifying food products in the last decade. The HHP treatment itself involves the subjection of food, with or without packaging, to high pressure in the range of 100 to. This technique characterizes a minimal increase of temperature, as well as a small effect on low molecular weight compounds during processing [2]. The primary goal of its use is to achieve inactivation of undesirable microorganisms and enzymes with minimal effect on the sensory and nutritional characteristics of the treated product. Research related to the application of HHP in winemaking have mainly been focused on the microbial control of wine [3,4,5,6,7].

Objectives

Methods

Results

Conclusion