Limit SO2 content of wines by applying High Hydrostatic Pressure

Christofi, Stefania; Malliaris, D.; Katsaros, George; Panagou, Efstathios Ζ.; Καλλιθράκα, Σταματίνα

doi:10.1016/j.ifset.2020.102342

Cited by 33 publications

(42 citation statements)

References 36 publications

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“…These differences slightly varied between pressurized and unpressurized samples during first 6 months, but after 12 months of aging significant differences can be clearly seen in TP, TA, FA and Fl, while there were no major changes in TT content. These agrees with the findings of other studies [ 9 , 11 , 20 , 21 , 48 ] which demonstrate that HHP treatment results in a decrease of phenolic compounds, primarily anthocyanins and flavanols. HHP-induced changes can be related to the reduction in volume during HHP processing, which could impact the chemical equilibrium of a reaction [ 30 ].…”

Section: Resultssupporting

confidence: 93%

“…HHP-induced changes can be related to the reduction in volume during HHP processing, which could impact the chemical equilibrium of a reaction [ 30 ]. These results support the hypothesis that pressurization reduces the content of anthocyanins and flavanols due to enhancement of numerous chemical reactions involving phenolic compound such as condensation, polymerization and oxidation [ 21 ]. In addition, the lowest content of analyzed phenolic compounds among pressurized samples was observed in the sample with low SO 2 content.…”

Section: Resultssupporting

confidence: 85%

“…Therefore, the different trends observed among treated samples are not just a consequence of potential acceleration of chemical reactions by HHP, but also, they are the result of different SO 2 content in wines. Namely, the SO 2 actions in wine primarily refer to the reduction of polymerization reactions rate of phenolic compounds and the protection from oxidation [ 9 , 11 , 21 ]. However, pressurized standard-SO 2 and low-SO 2 +GSH samples showed similar content of TP and TT after 12 months of aging.…”

Section: Resultsmentioning

confidence: 99%

“…For instance, the study by Santos et al [ 11 ] compared the pressurized and unpressurized wine samples containing 0 and 40 mg/L of SO 2 . Recently, the study of Christofi et al [ 21 ] involved pressurized and unpressurized red wine samples containing 0, 30, 60 and 100 mg/L of SO 2 . The same authors found that a combination of HHP treatment (350 MPa/10 min) and 60 mg/L SO 2 may slow down the rate of chemical reactions, which take place much faster in pressurized samples.…”

Section: Resultsmentioning

confidence: 99%

“…In the present literature, most studies regarding HHP-treated wines were carried out in either free-SO 2 wines [ 11 , 12 , 13 ] or in wines with only one concentration of SO 2 [ 9 , 13 , 14 , 19 , 20 ]. Recently, Christofi et al [ 21 ] performed a study where the HHP treatment was studied in combination with different SO 2 concentrations. However, there are no studies so far where the combination of HHP and different antioxidant treatments has been tested.…”

Section: Introductionmentioning

confidence: 99%

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

Lukić

Ćurko

Tomašević

et al. 2020

Foods

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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.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Lukić

Ćurko

Tomašević

et al. 2020

Foods

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show abstract

Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes

Escott

Vaquero

López

et al. 2022

Eur Food Res Technol

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Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

Vaquero

Escott

Loira

et al. 2022

Food Bioprocess Technol

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A cryo-macerated must of V. vinifera L. cabernet sauvignon was processed by ultra-high-pressure homogenisation (UHPH) sterilisation without the use of SO2. The UHPH treatment of the must was carried out continuously at a pressure of 300 MPa and reaching a maximum temperature of 77 °C for less than 0.2 s. The colloidal structure of the UHPH must was evaluated by atomic force microscopy (AFM) measuring an average particle size of 457 nm. The initial microbial load was 4-log CFU/mL (yeast), 3-log CFU/mL (bacteria). No yeast and non-sporulating bacteria were detected in 1 mL and 10 mL of the UHPH-treated must, respectively. Furthermore, no fermentative activity was detected in the non-inoculated UHPH-treated musts for more than 50 days. A strong inactivation of the oxidative enzymes was observed, with lower oxidation (≈ × 3) than controls. The antioxidant activity of the UHPH-treated must was much higher (106%) than that of the control must. UHPH had a protective effect in total anthocyanins, and especially in acylated anthocyanins (+ 9.3%); furthermore, the fermentation produces fewer higher alcohol (-44,3%) and more 2-phenylethyl acetate (+ 63%).

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Limit SO2 content of wines by applying High Hydrostatic Pressure

Cited by 33 publications

References 36 publications

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

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

Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes

Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

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