scholarly journals Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1034 ◽  
Author(s):  
Katarina Lukić ◽  
Natka Ćurko ◽  
Marina Tomašević ◽  
Karin Kovačević Ganić
Keyword(s):  
Chemical Composition ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Red Wine ◽  
White Wine ◽  
Aroma Compounds ◽  
Lower Content ◽  
White Wines ◽  
Wine Aging

The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.

scholarly journals Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure

OENO One ◽  
2020 ◽  
Vol 54 (4) ◽  
pp. 657-670
Author(s):  
Marina Tomašević ◽  
Stela Križanović ◽  
Damir Ježek ◽  
Natka Ćurko ◽  
Katarina Lukić ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Red Wine ◽  
Phenolic Content ◽  
White Wine ◽  
Colour Difference ◽  
Invasive Treatment ◽  
Brettanomyces Bruxellensis ◽  
Sweet Wines

The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. Dry red wine was inoculated with B. bruxellensis and sweet white wine was inoculated with S. cerevisiae yeast. Both wines were treated by HHP under 100 and 200 MPa for 1, 3, 5, 15 and 25 min. The culturability was determined immediately after the treatment and again after 30, 60 and 90 days of storage. The phenolic content and chromatic characteristics were evaluated spectrophotometrically immediately after the treatment and after 90 days of storage. The culturability of B. bruxellensis was not confirmed immediately after the most invasive treatment (200 MPa for 15 and 25 min). With the same parameters, only a decrease in the culturability of S. cerevisiae was observed. During storage, opposing results were observed for two yeasts treated with 200 MPa for 15 and 25 min: there was a complete reduction of S. cerevisiae in the wine treated, but the culturability of B. bruxellensis completely recovered in all wines, implying that B. bruxellensis yeast entered a viable but not culturable (VBNC) state after HHP exposure. Regarding the chemical analyses, applied process parameters induced a slight decrease of anthocyanins in red wine, while changes of total phenolics and total colour difference value were negligible. In conclusion, HHP could potentially be successful for microbial stabilisation of sweet wines and consequently assure a lower use of sulphur dioxide, while inactivation of B. bruxellensis could only be successful in the early stages of wine contamination.

scholarly journals Effect of Pre-fermentation Maceration on the Content of Antioxidant Compounds in Grapevine Juice

2017 ◽  
Vol 45 (1) ◽  
pp. 105-111 ◽  
Author(s):  
Mojmir BARON ◽  
Michal KUMSTA ◽  
Bozena PRUSOVA ◽  
Lenka TOMASKOVA ◽  
Jiri SOCHOR
Keyword(s):  
Phenolic Compounds ◽  
Red Wine ◽  
White Wine ◽  
Hydroxycinnamic Acids ◽  
Antioxidant Compounds ◽  
Main Role ◽  
Lower Content ◽  
White Wines ◽  
Anti Oxidant

Lower antioxidant capacity of white wines is caused by a lower content of phenolic compounds. In red wine, a higher content of phenolic compounds is the result of maceration. This study deals with effects of pre-fermentation maceration on contents of some selected compounds (above all antioxidants) in juices made of grapes of white varieties 'Welschriesling', 'Green Veltliner' and 'Neuburger'. The grapevine mush was macerated for 0; 2; 4; 8; 12; 24 and 48 hours. The spectrophotometry methods was used to estimate juice antioxidant activity and content of flavanols, anthocyans, catechins, hydroxycinnamic acids and flavonols. Contents of total titratable acids and pH were estimated as well. Results of this study show increasing tendency of all parameters with length of maceration. The highest content of antioxidants were found out in the variety 'Welschriesling'. Important are increasing values of hydroxycinnamic acids. However, the main role of the phenolics acids is to contribute to the anti-oxidant capacity, the tartaric esters of hydroxycinnamic acids (particularly caftaric acid) are centrally involved in oxidation and browning reactions in white wine. Their levels increased during the whole period of maceration. In 'Welschriesling', their content increased by 74 mg·L-1. Decreasing tendency show results of titratable acids. Their contents decreased within the first 12 hours of maceration and thereafter they do not change. Longer must maceration could contribute to a decrease in contents of total titratable acids and, thus, to a better harmony of produced wine.

Survival of mouse blastocysts after low-temperature preservation under high pressure

2004 ◽  
Vol 52 (4) ◽  
pp. 479-487 ◽  
Author(s):  
Cs. Pribenszky ◽  
M. Molnár ◽  
S. Cseh ◽  
L. Solti
Keyword(s):  
Phase Transition ◽  
Hydrostatic Pressure ◽  
Low Temperature ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Freezing Point ◽  
Significant Loss ◽  
Embryo Cryopreservation ◽  
Subzero Temperatures ◽  
Survival Capacity

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

scholarly journals Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1499
Author(s):  
Giovanna Fia ◽  
Ginevra Bucalossi ◽  
Bruno Zanoni
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Waste Product ◽  
Natural Antioxidants ◽  
White Wine ◽  
Small Scale ◽  
Protective Effects ◽  
White Wines ◽  
Accelerated Oxidation ◽  
Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

Effect of high pressure on various diffusion mechanisms in oxygen-deficient ReBa2Cu3O7−x (Re = Y, Ho) single crystals

2019 ◽  
Vol 33 (04) ◽  
pp. 1950039
Author(s):  
G. Ya. Khadzhai ◽  
N. R. Vovk ◽  
R. V. Vovk ◽  
I. L. Goulatis ◽  
O. V. Dobrovolskiy
Keyword(s):  
High Pressure ◽  
Electrical Resistivity ◽  
Hydrostatic Pressure ◽  
Single Crystals ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Diffusion Mechanisms ◽  
Diffusion Coalescence

The effect of high hydrostatic pressure on the relaxation of the electrical resistivity at room temperature of oxygen-nonstoichiometric [Formula: see text] (Re = Y, Ho) single crystals is investigated. The application of hydrostatic pressure has been revealed to significantly intensify the process of diffusion coalescence in the oxygen subsystem. At the same time, the intensity of the redistribution of labile oxygen is significantly changed when yttrium is replaced by holmium.

Note: Effect of High Hydrostatic Pressure on Extraction of Flavonoids in Propolis

2005 ◽  
Vol 11 (3) ◽  
pp. 213-216 ◽  
Author(s):  
Z. Shouqin ◽  
X. Jun ◽  
W. Changzheng
Keyword(s):  
Molecular Structure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Experimental Results

The effect of high hydrostatic pressure (HHP) on the extraction of flavonoids components (chrysin and galangin) of propolis was studied. The experimental results showed that HHP did not modify their molecular structure. The extraction yields of flavonoids compounds by HHP for 1min were even higher than those obtained with extraction at room temperature (ERT) for 7 days. These excellent results showed a bright prospect for extraction of flavonoids components from propolis.

scholarly journals Evaluation of the antioxidant activity of some types of red and white wines

2014 ◽  
Vol 25 (2) ◽  
pp. 65-70 ◽  
Author(s):  
Ana Leahu ◽  
Sonia Amariei ◽  
Cristina Damian ◽  
Mircea Oroian ◽  
Sorina Ropciuc
Keyword(s):  
Antioxidant Activity ◽  
Multivariate Data Analysis ◽  
Red Wine ◽  
Total Phenolics ◽  
Principal Component ◽  
White Wine ◽  
Total Phenols ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
White Wines

Abstract Samples of commercially available Romanian wines were analyzed in order to determine total phenols content and the antioxidant activity. The content of total phenolics in the extracts was determined according to the Folin-Ciocalteu method and calculated as gallic acid equivalents (mg GAE/100g). Antiradical activities of the extracts were evaluated by a micro assay using 1, 1¢-diphenyl-2-picrylhydrazyl spectrophotometric method. Wine characteristics measurements were examined by multivariate data analysis, using principal component analysis (PCA). Total polyphenol content was correlated to the antioxidant activity of the studied wine samples. The values of the inhibition power of free radical, PI%, are ranging between 1.68 for white wine and 0.95 for red wine (“Bull blood” bottled by Tohani winery, Prahova, Romania).

scholarly journals Influence of wine polysaccharides and polyphenols on the crystallization of potassium hydrogen tartrate

OENO One ◽  
1997 ◽  
Vol 31 (2) ◽  
pp. 65 ◽  
Author(s):  
Vincent Gerbaud ◽  
Nadine Gabas ◽  
Jacques Blouin ◽  
Patrice Pellerin ◽  
Michel Moutounet
Keyword(s):  
Crystal Growth ◽  
Red Wine ◽  
White Wine ◽  
Red Wines ◽  
High Concentration ◽  
Total Polyphenols ◽  
White Wines ◽  
Appearance Time ◽  
Potassium Hydrogen ◽  
Potassium Hydrogen Tartrate

<p style="text-align: justify;">Potassium hydrogen tartrate (KHT) is a natural compound of wine which crystallizes spontaneously. Whereas crystal occurrence can be considered as a sign of goodness in old and famous vintage wines, it is usually thought of as a serious failure for most consumers, even though it does not alter wine quality. An efficient and cheap process of wine stabilization versus KHT crystallization has to be found yet. An alternate process to physical stabilization of wines may lie in the addition of an inhibitor of KHT crystallization. Bearing this in mind, we have investigated the effect of several polysaccharides and total polyphenols fractions on KHT crystallization through the measurement of crystal appearance time (induction time) with and without any macromolecule.</p><p style="text-align: justify;">Red wines. white wines and KHT supersaturated hydroalcoholic solution exhibit different behaviours versus KHT crystallization, red wines crystallizing less easily than white wines and far less easily th an hydroalcoholic solution. Those differences can be explained by our results. The innate inhibition of red wines is the sum of the inhibiting effects of rhamnogalacturonans (RG-I and RG-II), yeasts mannoproteins present in wine and of total polyphenols. Arabinogalactans show no effect on KHT crystallization whereas rhamnogalacturonans display a peculiar concentration dependent behaviour : crystal appearance is accelerated at low concentration and slowed at high concentration. More strongly observed for RG-1I2 fractions, this feature is confirmed by a theory of crystallization in the presence of an additive. The theory predicts that RG-I has almost no effect on the nucleation phenomenon whereas RG-1I2 enhances this phenomenon. Both RG-l and RG-1I2 inhibit crystal growth by adsorption on crystal growth sites, as contirmed by single crystal growth experiments.</p><p style="text-align: justify;">Red wine tendency to be more difficult to stabilize versus KHT crystallization by cooling than white wine is due to the concentration in RG-II and in total polyphenols : low RG-II content in white wine accelerates crystal appearance whereas high RG-Il content in red wine slows crystal appearance. Thus it intensifies the inhibition due to the high total polyphenol content in red wine.</p><p style="text-align: justify;">Mannoproteins extracted from yeast cell walls inhibit KHT crystallization far more than yeast mannoproteins present in wine. However, their efficiency is reduced as temperature is lowered.</p>

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