Effect of high hydrostatic pressure on selected red wine quality parameters

Department of Food Science & Human Nutrition, Laboratory of Enology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece

Abstract

The aim of this work was to examine the possible use of High Hydrostatic Pressure (HHP) as an alternative method for wine preservation, which could also lead to the production of wines with reduced amounts of SO₂. For this purpose, red wine samples containing 0 ppm, 30 ppm, 60 ppm and 100 ppm of sulphur dioxide (SO₂) were subjected to pressure of 350 MPa for 10 min at 8 ^∘C. A second set of samples containing only SO₂ was used as control. Colour parameters, acetic acid, total anthocyanin and phenolic contents and antioxidant activity were determined over a period of twelve months. During the first four months, most of the differences observed regarding the chemical composition of the pressurized and unpressurized wines were not statistically significant. However, after the period of six months, the pressurized samples in general were characterized by higher average values % yellow colour and acetic acid and lower of % red colour, total anthocyanin and phenolic content compared to the non-pressurized ones. The results obtained could be a possible indication that HHP could accelerate the polymerization reactions reducing the time needed for wine ageing. HHP combined with reduced SO₂ contents might be a promising technology for wine industry.