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Evaluation of the potential of high pressure technology as an enological practice for red wines

dc.rights.licenseopenen_US
dc.contributor.authorSANTOS, Mickael C.
dc.contributor.authorNUNES, Cláudia
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.contributor.authorRODRIGUES, Ana
dc.contributor.authorAMADO, Osvaldo
dc.contributor.authorSARAIVA, Jorge A.
dc.contributor.authorCOIMBRA, Manuel A.
dc.date.accessioned2021-06-02T14:24:12Z
dc.date.available2021-06-02T14:24:12Z
dc.date.issued2016-02
dc.identifier.issn1466-8564en_US
dc.identifier.urioai:crossref.org:10.1016/j.ifset.2015.11.018
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/78814
dc.description.abstractEnThe impact of high hydrostatic pressure (HHP) treatments on the phenolic compounds composition of a red wine was studied after storage in order to evaluate the potential of this technology as an enological practice. Red wines pressurized at 500 and 600 MPa at 20 °C for 5 and 20 min, respectively, showed a lower content of monomeric anthocyanins (13 to 14%), phenolic acids (8 to 11%), and flavonols (14 to 19%) after 5 months of storage, when compared to the unpressurized wine. These results, together with the different degree of tannin polymerization and flavan-3-ol content in the pressurized wines led to propose an effect of HHP in the increase of polymerization and cleavage reactions of proanthocyanidins. The sensorial analysis of pressurized wines showed lower astringency, a higher intensity of cooked fruit aroma and lower intensity of fruity notes, when compared with the unpressurized wine. These effects are associated to those observed during wine aging. Industrial relevance During the last decade, the use of high hydrostatic pressure (HHP) as a non-thermal technology for food preservation and modification has increased substantially. Recently, pressure treatments have shown to influence long term red wine physicochemical and sensorial characteristics, leading to aged wine-like characteristics. Therefore, the use of HHP technology to modify wine composition could benefit the wine industry, especially to improve wines with low aging potential. This work shows that HHP can be potentially used as enological practice, modulating the organoleptic properties of wine by decreasing astringency and increasing pleasant aromas. It seems possible to exploit commercially the production of young red wines with distinct characteristics using this technology, addressing the market and consumer demand.
dc.language.isoENen_US
dc.sourcecrossref
dc.subject.enhigh pressure
dc.subject.enred wine
dc.subject.enanthocyanins
dc.subject.enflavan-3-ols
dc.subject.enflavonols
dc.subject.endegree of polymerization
dc.subject.entannin
dc.title.enEvaluation of the potential of high pressure technology as an enological practice for red wines
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.ifset.2015.11.018en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalInnovative Food Science and Emerging Technologiesen_US
bordeaux.page76-83en_US
bordeaux.volume33en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Innovative%20Food%20Science%20and%20Emerging%20Technologies&rft.date=2016-02&rft.volume=33&rft.spage=76-83&rft.epage=76-83&rft.eissn=1466-8564&rft.issn=1466-8564&rft.au=SANTOS,%20Mickael%20C.&NUNES,%20Cl%C3%A1udia&JOURDES,%20Michael&TEISSEDRE,%20Pierre%20Louis&RODRIGUES,%20Ana&rft.genre=article


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