Evaluation of the potential of high pressure technology as an enological practice for red wines

摘要: Abstract The impact of high hydrostatic pressure (HHP) treatments on the phenolic compounds composition a red wine was studied after storage in order to evaluate potential this technology as an enological practice. Red wines pressurized at 500 and 600 MPa 20 °C for 5 20 min, respectively, showed lower content monomeric anthocyanins (13 14%), acids (8 11%), flavonols (14 19%) 5 months storage, when compared unpressurized wine. These results, together with different degree tannin polymerization flavan-3-ol led propose effect HHP increase cleavage reactions proanthocyanidins. sensorial analysis astringency, higher intensity cooked fruit aroma fruity notes, effects are associated those observed during aging. Industrial relevance During last decade, use non-thermal food preservation modification has increased substantially. Recently, have shown influence long term physicochemical characteristics, leading aged wine-like characteristics. Therefore, modify could benefit industry, especially improve low aging potential. This work shows that can be potentially used practice, modulating organoleptic properties by decreasing astringency increasing pleasant aromas. It seems possible exploit commercially production young distinct characteristics using technology, addressing market consumer demand.