Effect of high hydrostatic pressure on the volatile compounds in wine (CROSBI ID 246527)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Tomašević, Marina ; Lukić, Katarina ; Bosiljkov, Tomislav ; Kelšin, Karla ; Ćurko, Natka ; Kovačević Ganić, Karin
engleski
Effect of high hydrostatic pressure on the volatile compounds in wine
Application of high hydrostatic pressure (HHP) as innovative technology for food preservation and processing has increased substantially during the last decade. Recently, HHP has been identified as potential alternative process for microbial preservation of wine, as well as wine aging accelerator throughout modifying wine physicochemical and sensorial characteristics, primarily phenolic composition, color and astringency intensity. Due to the lack of information about its influence on aroma composition, the aim of this paper was to study the effect of HHP on volatile aroma compounds of young white and red wines (Vitis vinifera L. Graševina and Cabernet Sauvignon). Wines were pressurized at 200, 400 and 600 MPa for 5, 15 and 25 min and analyzed immediately after treatment. Volatile aroma compounds were identified and quantified by solid-phase microextraction coupled with gas chromatography- mass spectrometry (SPME-GC/MS). Applied treatments resulted in slight changes in concentrations of aroma compounds, primarily decrease of esters in both, white and red wine. But, in most cases the observed differences were not significant. Obtained results suggest that HHP could be potentially used as an alternative process to sulfur dioxide addition, primarily to inactivate bacteria and yeasts without causing quality changes.
high hydrostatic pressure, aroma compounds, wine, GC/MS
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