engleski

Effect of nonthermal processing techniques on the aroma compounds in white wine Graševina

The non-thermal technologies have been extensively studied in past decade, especially in terms of food safety and preservation. In wine industry, safety is often related with sulfur dioxide due to its potential allergic properties and, importance of its reduction or even elimination has been increasingly emphasized. The aim of this study was to evaluate the effect of two non-thermal techniques: high hydrostatic pressure (HHP) and non-thermal plasma (NTP) on the changes of aroma compounds in sulfur dioxide-reduced white wine Graševina (Vitis vinifera L.). During HHP treatment different pressures (200, 400 and 600 MPa) and treatment durations (5, 15 and 25 min) were applied, while NTP treatment included variations of frequency (60, 90 and 120 Hz) as well as treatment duration (3, 5 and 10 min). Immediately after the treatments, wines were subjected to solid-phase microextraction and gas chromatography-mass spectrometry analyses (SPME-GC/MS). Results showed changes in concentrations of the main aroma groups after applied techniques. But, in the case of HHP those changes were pronounced in a much lesser extent than after NTP, where significant decrease in concentrations of acetate esters along with increase of higher alcohols content was observed. Furthermore, longer treatment duration of NTP resulted in more noticeable changes than higher applied frequency. Consequently, obtained results suggest that these techniques, especially HHP, could have an important role in winemaking, primarily for microbial stabilization of wines with reduced sulfur dioxide content.

aroma compounds ; high hydrostatic pressure ; non-thermal plasma ; white wine ; GC/MS

nije evidentirano