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
作者： Yang Tao , Da-Wen Sun , Adrian Górecki , Wioletta Błaszczak , Grzegorz Lamparski
DOI: 10.1016/J.FOODCHEM.2015.07.041
关键词:
摘要: The influence of high hydrostatic pressure (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties a young red wine was investigated preliminarily. Wines were treated by HHP at 250, 450 650MPa for up to 45min French chips (5g/L) added. enhanced extraction phenolics from chips. phenolic contents antioxidant activity increased after presence Meanwhile, anthocyanin content color intensity decreased first 5min treatment then gradually. multivariate analysis revealed that "pressure holding time" key factor affecting characteristics during Furthermore, without weakened intensities several attributes provided an artificial taste.
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