Effect of high hydrostatic pressure on selected red wine quality parameters

Abstract

The aim of this work was to examine the possible use of High Hydrostatic Pressure (HHP) as an alternative method for wine preservation, which could also lead to the production of wines with reduced amounts of SO2. For this purpose, red wine samples containing 0 ppm, 30 ppm, 60 ppm and 100 ppm of sulphur dioxide (SO2) were subjected to pressure of 350 MPa for 10 min at 8 ∘C. A second set of samples containing only SO2 was used as control. Colour parameters, acetic acid, total anthocyanin and phenolic contents and antioxidant activity were determined over a period of twelve months. During the first four months, most of the differences observed regarding the chemical composition of the pressurized and unpressurized wines were not statistically significant. However, after the period of six months, the pressurized samples in general were characterized by higher average values % yellow colour and acetic acid and lower of % red colour, total anthocyanin and phenolic content compared to the non-pressurized ones. The results obtained could be a possible indication that HHP could accelerate the polymerization reactions reducing the time needed for wine ageing. HHP combined with reduced SO2 contents might be a promising technology for wine industry.

Use of high hydrostatic pressure (HHP) to obtain an ingredient rich in bioactive compounds from cv. Tempranillo red pomace

“…This pyruvic acid adducts, non-analyzed in this work are also precursors of highly polymerized anthocyanins with different color ranges which may be of interest from an industrial point of view [19]. Christofi et al [20] demonstrated that HHP influenced the phenolic composition of red wines after 4 months of storage. The lower content of total phenols and monomeric anthocyanins observed in the pressurized samples after 6 months of storage was probably due to an increase of condensation and oxidation reactions.…”