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Effect of high hydrostatic pressure treatments on the chromatic characteristics and phenolic content of red and white wines

High hydrostatic pressure (HHP), as a non thermal processing technique, has a great potential for application on wine. It can be used not only to inactivate undesirable microorganisms, suggesting that HHP might be an alternative to SO2 addition, but also to affect chemical reactions in wine and accelerate wine aging process. In order to ensure an adequate use of HHP, it is necessary to understand the influence of its operating parameters on the wine quality characteristics, such as phenolic content and color parameters. The aim of the present study was to investigate the effect of HHP on the changes of chromatic characteristics and phenolic content in red and white wine. Wines were pressurized at 200, 400 and 600 MPa for 5, 15 and 25 min. The contents of total phenolics, anthocyanins and tannins were determined by spectrophotometric methods, while chromatic characteristics measurements were carried out using the CIELab space. Pressurization at mentioned conditions mainly resulted in slight changes in content of phenolic compounds in both red and white wine. In red wine, a negligible decrease in total phenolics and anthocyanins occurred, while content of total tannins remained unchanged. On the other hand, the treatment applied to white wine resulted in a slight increase in total phenolic content. The chromatic characteristics of both red and white wine changed slightly, but these changes could not be visually observed. Furthermore, the results of multivariate ANOVA showed that the pressure was a more discriminatory HHP operating parameter in affecting wine quality characteristics compared to pressure holding time. Overall, it can be concluded that HHP technique could be suitable for application on wine, due to the preservation of the major wine constituents, such as phenolic compounds.

high hydrostatic pressure, wines, phenolic content, color

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