Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing
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...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/8524073 |
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| author | Vilbett Briones-Labarca Mario Perez-Wom George Habib Claudia Giovagnoli-Vicuña Raúl Cañas-Sarazua Gipsy Tabilo-Munizaga Fernando N. Salazar |
| author_facet | Vilbett Briones-Labarca Mario Perez-Wom George Habib Claudia Giovagnoli-Vicuña Raúl Cañas-Sarazua Gipsy Tabilo-Munizaga Fernando N. Salazar |
| author_sort | Vilbett Briones-Labarca |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-44cca5c92b6242b68c1785d90ec20108 |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-44cca5c92b6242b68c1785d90ec201082025-08-20T02:37:48ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/85240738524073Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure ProcessingVilbett Briones-Labarca0Mario Perez-Wom1George Habib2Claudia Giovagnoli-Vicuña3Raúl Cañas-Sarazua4Gipsy Tabilo-Munizaga5Fernando N. Salazar6Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán Nachary 1305, Box 599, La Serena, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán Nachary 1305, Box 599, La Serena, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán Nachary 1305, Box 599, La Serena, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán Nachary 1305, Box 599, La Serena, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán Nachary 1305, Box 599, La Serena, ChileCenter for Advanced Studies in Arid Zones, CEAZA, Av. Raúl Bitrán Nachary 1305, Box 599, La Serena, ChileSchool of Food Engineering, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso, ChileHigh 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.http://dx.doi.org/10.1155/2017/8524073 |
| spellingShingle | Vilbett Briones-Labarca Mario Perez-Wom George Habib Claudia Giovagnoli-Vicuña Raúl Cañas-Sarazua Gipsy Tabilo-Munizaga Fernando N. Salazar Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing Journal of Food Quality |
| title | Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing |
| title_full | Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing |
| title_fullStr | Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing |
| title_full_unstemmed | Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing |
| title_short | Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing |
| title_sort | oenological and quality characteristic on young white wines sauvignon blanc effects of high hydrostatic pressure processing |
| url | http://dx.doi.org/10.1155/2017/8524073 |
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