Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Abstract

High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.

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

“…Overall, as already observed in the case of red wine, the lowest content of analyzed phenolic compounds in the white wine was also determined after treatment at 600 MPa for 25 min. Similar results were reported by Briones-Labarca et al [ 19 ], whose study showed that the total phenolic and flavonoid contents of young white wine were not severely reduced by HHP treatments (300–500 MPa/5–15 min). Moreover, Santos et al [ 12 ] found that HHP treatments (425 and 500 MPa for 5 min) had no effect on the total phenolics and antioxidant activity of white wine immediately after processing.…”

“…Santos et al [ 12 ] also observed the decrease of the total phenolic content as well as antioxidant activity in pressurized white wine samples after 12 months of storage. It is suggested that the generation of highly reactive radicals during HHP processing and enhancement of oxidation and polymerization reactions of phenolic compounds are responsible for reduction in their content [ 9 , 12 , 19 , 42 ]. Concerning the effect of antioxidant treatments (SO 2 and GSH), the pressurized low SO 2 wine showed the lowest content of analyzed phenolics.…”

“…However, in sensitive populations SO 2 can cause allergic reactions and thus adversely affect health [ 18 ], so its use tends to be reduced. 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.…”

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics

“…The significant increases in pH and decreases in TA ( p < 0.05) after processing were of slight extension. Similarly, Briones Labarca et al, (2017) reported that after HHP treatments (300–500 MPa, at 5–15 min in the absence of chips), Sauvignon Blanc wines exhibited physicochemical properties similar to the untreated wine [ 37 ]. On day 90, no differences were found between treatments (B, HHP, M, T) for all parameters analyzed.…”

High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties

“…High hydrostatic pressure (HHP) is an emerging nonthermal and environmentally friendly food processing technology. Materials to be processed are exposed to 400-600 MPa (58-87,000 psi) conditions for certain amount of time at room temperature [8,9]. is increases the mass transfer rate, e ciently damages cell membranes, enhances solvent permeability, and improves production e ciency.…”