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

• Published in: Food chemistry Vol. 194; pp. 545 - 554
• Main Authors: Tao, Yang, Sun, Da-Wen, Górecki, Adrian, Błaszczak, Wioletta, Lamparski, Grzegorz, Amarowicz, Ryszard, Fornal, Józef, Jeliński, Tomasz
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-03-2016
• Subjects: Catalysis; Chemical Phenomena; High hydrostatic pressure processing; Hydrostatic Pressure; Oak chips; Oxygen - chemistry; Phenols - analysis; Physicochemical properties; Red wine; Sensory properties; Wine - analysis; Wood; Sensory properties; Oak chips; Red wine; High hydrostatic pressure processing; Physicochemical properties
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.07.041

•A young red wine was processed by high pressure processing (HHP) with oak chips.•Phenolic content and antioxidant activity of wine increased after processing.•The property of HHP-oak treated wines was more affected by “pressure holding time”.•Sensory property of wine changed after oak chip maceration with and without HHP.
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.