High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage.
作者： Mickael C. Santos , Cláudia Nunes , M. Angélica M. Rocha , Ana Rodrigues , Sílvia M. Rocha
DOI: 10.1016/J.FOODCHEM.2015.05.002
关键词:
摘要: The impact of high hydrostatic pressure (HHP) treatments on volatile composition sulphur dioxide-free wines during bottle storage was studied. For this purpose, white and red were produced without dioxide (SO2) and, at the end alcoholic fermentation, pressurised 500 MPa 425 for 5 min. Wine with 40 ppm SO2 a wine preservation treatment used as controls. More than 160 compounds, distributed over 12 chemical groups, identified in by an advanced gas chromatography technique. contained higher content furans, aldehydes, ketones, acetals, compared unpressurised after 9 months storage. changes indicate that HHP accelerated Maillard reaction, alcohol fatty acid oxidation, leading to similar those faster aged and/or thermally treated wines.
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