engleski

Influence of high voltage electrical discharge plasma treatment on the physicochemical characteristics of wine

The aim of proposed research was to study the influence of high voltage electrical plasma discharges on the physicochemical characteristics of wines, due to the potential use of this technique in winemaking. The effects of plasma discharge frequency (60, 90, 120 Hz) and treatment duration (3, 5, 10 min) with positive electrode polarity on the changes in concentrations of dissolved oxygen, free and bound sulfur dioxide (SO2) and electrical conductivity in white and red wines were investigated. The analyses were done immediately after treatment, where the dissolved oxygen was measured by oxygen-meter, free and bound SO2 by potentiometric titration while conductometer was used for electrical conductivity measurements. The results showed that applied treatments influenced the decrease in concentration of dissolved oxygen and total SO2 in comparison to control wines. On the other hand, electrical conductivity increased after applied treatment, while concentration of free SO2 was either decreased or increased. The results also showed that physicochemical characteristics of wines were significantly affected by frequency as well as processing time.

high voltage electrical discharge plasma, wine, physicochemical characteristics

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