High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage

Santos, M.; Nunes, Cláudia; Rocha, Mariana; Rodrigues, Andréa Maria dos Santos; Rocha, Sílvia M.; Saraiva, Jorge A.; Coimbra, Manuel A.

doi:10.1016/j.foodchem.2015.05.002

Cited by 50 publications

(51 citation statements)

References 39 publications

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“…This fact is explained by hydrolysis processes . On the other hand, the EEBA group and ethyl propanoate increased after 12 months of ageing in bottle, which is in agreement with previous reports . While the synthesis of EEBAs by esterification from the corresponding branched acids is known to take place, the origin and evolution of ethyl propanoate still remains unclear .…”

Section: Resultssupporting

confidence: 91%

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Effect of a grapevine‐shoot waste extract on red wine aromatic properties

et al. 2018

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These data revealed that only the lowest dose tested may be recommended as a suitable alternative to SO . Although some aromatic properties of these wines may change, these changes are not considered to affect the quality of the wines negatively. These results are useful for wineries, which face having to discover the aroma-related processes in the challenge of producing SO -free wines without detriment to their sensory properties. © 2018 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 91%

“…It is of note that sotolon and phenyl acetaldehyde, which are well‐known oxidation‐related compounds, were similar in the CT and VIN wines. Other alternatives to SO 2 , such as high hydrostatic pressure treatment, resulted in an increase in phenyl acetaldehyde …”

Section: Resultsmentioning

confidence: 99%

Effect of a grapevine‐shoot waste extract on red wine aromatic properties

et al. 2018

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“…Optimized conditions for HHP where obtained under 300 MPa, but at storage temperature of 4°C a significant reduction in pathogenic cells occurred to below the detection limit (<−2 log CFU/mL) after 15 days. Also, in white and red wines the high pressure treatments had a significant effect on the microbial inactivation under 250 MPa, 40°C and 10 min at 25°C for 90 days of storage (Santos et al, ).…”

Section: Fundamentals and Applicationsmentioning

confidence: 99%

Discussion between alternative processing and preservation technologies and their application in beverages: A review

Escajeda

Hernandez

Rodríguez-Jasso

et al. 2017

J Food Process Preserv

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The alternative technologies discussed in this review are able to eliminate pathogenic bacteria while retaining bioactive compounds such as anthocyanins, phenols, pigments, and vitamins, improve the extraction processes of fruit or vegetable juices. The use of nonthermal processing technologies in beverages might provide a higher quality value to the final product and consumers tended to prefer more natural products with minimum preservative substances. This review is analyze and discuss the advantages and disadvantages of alternative technologies applied in beverages, evaluating the parameters that can optimize beverage processing such as time, temperature, pressure, frequency, tension, among others. Additionally, finding solutions to beverage processing issues will be considered analyzing the results obtained with other applied methods, and an overview of new strategies such as microfiltration or the combination of two alternative technologies to improve the quality of the final product will also be evaluated. Practical applications The applications of alternative technologies mentioned in this article, are a feasible option for the preservation of beverages in the area of industry. The capacity of each of them has been demonstrated, in addition to the use of microfiltration and ultrafiltration, but the combination between them sounds very encouraging to achieve the quality and safety of beverages, with an extended shelf life and greater protection of its main components. This provides a wide range of research opportunities for any type of beverage.

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“…Furthermore, several flavor compounds derived from the Maillard reaction in dry‐cured loins were reduced under high‐pressure treatment, in contrast to those in untreated samples . Nevertheless, in a recent study on wines, high pressure was found to accelerate the Maillard reaction . Interestingly, in lysine–glucose model systems prepared over a range of pH values in unbuffered and buffered media, HPP was performed and the results were quite different depending on the reaction environment.…”

Section: Introductionmentioning

confidence: 99%