title: A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine.
abstract: The influence of high hydrostatic pressure (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine was investigated preliminarily. Wines were treated by HHP at 250, 450 and 650MPa for up to 45min and French oak chips (5g/L) were added. HHP enhanced the extraction of phenolics from oak chips. The phenolic contents and antioxidant activity of the wine increased after HHP processing in the presence of oak chips. Meanwhile, the anthocyanin content and wine color intensity decreased in the first 5min of pressure treatment and then increased gradually. The multivariate analysis revealed that "pressure holding time" was the key factor affecting wine physicochemical characteristics during HHP processing in the presence of oak chips. Furthermore, oak chip maceration with and without HHP processing weakened the intensities of several sensory attributes and provided the wine with an artificial taste.
authors.affiliation: FRCFT, UCD School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
authors.forename: Yang
authors.initials: Y
authors.lastname: Tao
authors.affiliation: FRCFT, UCD School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland. Electronic address: dawen.sun@ucd.ie.
authors.forename: Da-Wen
authors.initials: DW
authors.lastname: Sun
authors.affiliation: Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland.
authors.forename: Adrian
authors.initials: A
authors.lastname: Górecki
authors.affiliation: Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland.
authors.forename: Wioletta
authors.initials: W
authors.lastname: Błaszczak
authors.affiliation: Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland.
authors.forename: Grzegorz
authors.initials: G
authors.lastname: Lamparski
authors.affiliation: Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland.
authors.forename: Ryszard
authors.initials: R
authors.lastname: Amarowicz
authors.affiliation: Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland.
authors.forename: Józef
authors.initials: J
authors.lastname: Fornal
authors.affiliation: Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland.
authors.forename: Tomasz
authors.initials: T
authors.lastname: Jeliński
mesh_terms: D002384:Catalysis; D055598:Chemical Phenomena; D006874:Hydrostatic Pressure; D010100:Oxygen / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D014920:Wine / Q000032:analysis*; D014934:Wood
chemical_list: D010636:Phenols; D010100:Oxygen
keywords: High hydrostatic pressure processing; Oak chips; Physicochemical properties; Red wine; Sensory properties