Abstract
The aim of this work was to examine the potential of High Pressure (HP) technology as an alternative technique to SO2 addition for red wine preservation. It focused on producing wines with reduced added SO2 and the simultaneous addition of glutathione (GSH) as a natural antioxidant. Selected quality parameters of red wine samples from Mouchtaro grapes treated by HP using various pressure parameters were tested. HP processing studied was applied at 200, 400 and 600 MPa for 0, 5 and 15 min. The application of HP for a long duration resulted in a significant reduction in phenolic compound concentrations (TP) due to both extended polymerisation and reduced volatile acidity (VA) and acetic acid concentrations (AAC), which in turn was mainly due to better antimicrobial protection. Based on the changes to the contents of all TP, VA and AAC groups, processing for 5 min at 400 MPa was selected as the optimum HP condition. Red wine samples from Mouchtaro grapes containing 0, 20, 40, 60, 80 and 100 mg/L of SO2 and 10 mg/L of GSH were HP-treated under the selected pressure/time conditions. Untreated samples containing the same concentrations of SO2 and GSH were used as control samples. Indices such as AAC, Antioxidant activity (AOA), total anthocyanins, TP, mean Degree of Tannin Polymerisation (mDP) and the composition of volatiles was determined over a period of 12 months. Sensory analysis of the samples took place during the 12th month of storage. After the 12-month period, the pressurised samples with GSH showed higher content of total aldehyde/ketone and higher-alcohols, consistently lower concentrations of acetic acid, ethyl acetate and total esters, and lower VA values. Finally, based on the results obtained from the sensory analysis, untreated samples were characterised by "Red fruits" odours, whereas treated samples were distinguished by their "chocolate" aroma. These results suggest that HP could be used for the production of more "mature" wines. A reduced SO2 concentration of up to 40 or 60 mg/L may be sufficient for wine stabilisation when combining HP treatment and GSH additions, depending on grape variety.
Highlights
The quality and safety of food products are among the most important parameters that influence consumer choices
This is in agreement with previous studies, which mention the reduction of Total phenolic content (TP) content and Antioxidant activity (AOA) independently from the treatment parameters (Santos et al, 2013a; Santos et al, 2016; Tao et al, 2015; Tao et al, 2012; Sun et al, 2015)
After 12 months of storage the reduction of total phenolics was statistically higher for samples treated for 15 min (50.8 %) compared to samples treated for holding time t = 0 (45.4 %) and 5 min (44.8 %), while the absolute values of TP ranging from 0.99 to 1.13 g/L
Summary
The quality and safety of food products are among the most important parameters that influence consumer choices. Methodologies involving the addition to wines of natural or synthetic molecules or plant extracts (e.g., dimethyl dicarbonate, bactiriocins, phenolic compounds, glutathione, lysozyme, black radish extract) (Divol et al, 2005; Gerbaux et al, 1997; Threlfall and Morris, 2002; Bauernfeind and Pinkert, 1970; Chung and Hancock, 2000; Delfini et al, 2004) and physical techniques (pulsed electric fields, ultrasound irradiation and ultraviolet treatments) (Delsart et al, 2016; Davaux et al, 2011) have already been studied as ways of substituting or reducing the use of SO2 in winemaking. They have limitations (only antimicrobial or antioxidant activity), are costly and have negative effects on the organoleptic properties of wine; they are not sufficiently effective as stand-alone approaches to fully substituting SO2 in winemaking
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