Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing
Joint Authors
Giovagnoli-Vicuña, Claudia
Briones-Labarca, Vilbett
Salazar, Fernando N.
Perez-Wom, Mario
Habib, George
Cañas-Sarazua, Raúl
Tabilo-Munizaga, Gipsy
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-01-11
Country of Publication
Egypt
No. of Pages
12
Abstract EN
High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity.
This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing.
The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine.
HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application.
The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa.
The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%.
The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine.
This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.
American Psychological Association (APA)
Briones-Labarca, Vilbett& Perez-Wom, Mario& Habib, George& Giovagnoli-Vicuña, Claudia& Cañas-Sarazua, Raúl& Tabilo-Munizaga, Gipsy…[et al.]. 2017. Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-12.
https://search.emarefa.net/detail/BIM-1176127
Modern Language Association (MLA)
Briones-Labarca, Vilbett…[et al.]. Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing. Journal of Food Quality No. 2017 (2017), pp.1-12.
https://search.emarefa.net/detail/BIM-1176127
American Medical Association (AMA)
Briones-Labarca, Vilbett& Perez-Wom, Mario& Habib, George& Giovagnoli-Vicuña, Claudia& Cañas-Sarazua, Raúl& Tabilo-Munizaga, Gipsy…[et al.]. Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-12.
https://search.emarefa.net/detail/BIM-1176127
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176127