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Impact of high voltage electrical discharge plasma on the phenolic and chromatic composition of red wine during bottle storage

The non-thermal processing of foods is mainly focused on microbial inactivation, food safety and preservation, while maintaining the product quality. With this in mind, the non-thermal plasma (NTP) could be applied as alternative method for reduction of SO2 addition in winemaking. The aim of this study was to evaluate the effect of NTP along antioxidant addition (SO2 and glutathione) on phenolic and chromatic composition during 12 months of storage. Red wine samples with different antioxidants additions (SO2 and glutathione) were subjected to NTP. Treated wines along with untreated sample were analyzed immediately after treatment and after 3, 6 and 12 months of storage. Total phenolics (TP), total anthocyanins (TA), total tannins (TT), and the chromatic characteristics were analyzed by spectrophotometry, while individual phenolic compounds by HPLC-DAD/FLD. The results demonstrated that TP, TA, TT, free anthocyanins and flavan-3-ols decreased, while chromatic characteristics increased during observed storage period. Also, better protective effect was obtained by addition of SO2 than glutathione, since chemical composition of these samples were less negative affected. NTP affected the phenolic and chromatic composition of red wine during storage, wherein the changes in analyzed parameters were most pronounced after 12 months of storage.

cold plasma ; phenolics ; chromatic characteristics ; wine ; storage

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