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

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 76-83

  Santos, Mickael C ^a   Nunes, Cláudia ^a   Jourdes, Michael ^b,c   Teissedre, Pierre Louis ^b,c   Rodrigues, Ana ^d   Amado, Osvaldo ^d   Saraiva, Jorge A ^a   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b UNIVERSITÉ DE BORDEAUX   (France)

^c EA 4577   (France)

^d SA   (Portugal)

Author keywords

Anthocyanins; Degree of polymerization; Flavan 3 ols; Flavonols; High pressure; Red wine; Tannin

Indexed keywords

FLAVONOIDS; FOOD PRESERVATION; HYDRAULICS; HYDROSTATIC PRESSURE; ODORS; POLYMERIZATION; TANNINS; WINE;

DEGREE OF POLYMERIZATION; FLAVAN-3-OLS; FLAVONOLS; HIGH PRESSURE; RED WINE;

ANTHOCYANINS;

EID: 84961876936     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.11.018     Document Type: Article

References (48)

1. Bakker, J., Bridle, P., Bellworthy, S.J., Garcia-Viguera, C., Reader, H.P., &Watkins, S.J. (1998). Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine. Journal of the Science of Food and Agriculture, 78, 297-307.
2. Bolumar, T., Skibsted, L.H., & Orlien, V. (2012). Kinetics of the formation of radicals in meat during high pressure processing. Food Chemistry, 134(4), 2114-2120.
3. Burin, V.M., Freitas Costa, L.L., Rosier, J.P., & Bordignon-Luiz, M.T. (2011). Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing. LWT - Food Science and Technology, 44(9), 1931-1938.
4. Buzrul, S. (2012). High hydrostatic pressure treatment of beer and wine: A review. Innovative Food Science & Emerging Technologies, 13, 1-12.
5. Castro-Vázquez, L., Alañón, M.E., Calvo, E., Cejudo, M.J., Díaz-Maroto, M.C., & Pérez-Coello, M.S. (2011). Volatile compounds asmarkers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels. Journal of Chromatography. A, 1218(30), 4910-4917.
6. Chen, X., Li, L., You, Y.Y., Mao, B., Zhao, W., Zhan, J., & Zh, J. (2012). The effects of ultra-high pressure treatment on the phenolic composition of red wine. South African Journal of Enology and Viticulture, 33, 203-213.
7. Cheynier, V., Prieur, C., Guyot, S., Rigaud, J., & Moutounet, M. (1997). The structures of tannins in grapes and wines and their interactions with proteins. In Wine. vol. 661. (pp. 8-81). American Chemical Society.
8. Chira, K., Jourdes, M., & Teissedre, P. -L. (2011). Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage. European Food Research and Technology, 234(2), 253-261.
9. Chira, K., Pacella, N., Jourdes, M., & Teissedre, P. -L. (2011). Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age. Food Chemistry, 126(4), 1971-1977.
10. Chira, K., Schmauch, G., Saucier, C., Fabre, S., & Teissedre, P. -L. (2009). Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007). Journal of Agricultural and Food Chemistry, 57(2), 545-553.
11. Clariana, M., Valverde, J., Wijngaard, H., Mullen, A.M., & Marcos, B. (2011). High pressure processing of swede (Brassica napus): Impact on quality properties. Innovative Food Science & Emerging Technologies, 12(2), 85-92.
12. Corrales, M., Butz, P., & Tauscher, B. (2008). Anthocyanin condensation reactions under high hydrostatic pressure. Food Chemistry, 110, 627-635.
13. Cosme, F., Ricardo Da Silva, J.M., & Laureano, O. (2009). Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines. Food Chemistry, 112(1), 197-204.
14. Daoudi, L., Quevedo, J.M., Trujillo, A.J., Capdevila, F., Bartra, E., Mínguez, S., & Guamis, B. (2002). Effects of high-pressure treatment on the sensory quality of white grape juice. High Pressure Research, 22(3-4), 705-709.
15. Drinkine, J., Lopes, P., Kennedy, J.A., Teissedre, P.L., & Saucier, C. (2007). Analysis of ethylidene-bridged flavan-3-ols in wine. Journal of Agricultural and Food Chemistry, 55, 1109-1116.
16. Ghidossi, R., Poupot, C., Thibon, C., Pons, A., Darriet, P., Riquier, L., & Mietton Peuchot, M. (2012). The influence of packaging on wine conservation. Food Control, 23(2), 302-311.
17. Glories, Y. (1984). Le coleur des vins rouges, 2e partie: Mesure, origine et interpretation. Connaissance de La Vigne et Du Vin, 18, 253-271.
18. Jelen, H.H., Majcher, M., Dziadas, M., Zawirska-Wojtasiak, R., Czaczyk, K., & Wasowicz, E. (2011). Volatile compounds responsible for aroma of Jutrzenka liquer wine. Journal of Chromatography A, 1218(42), 7566-7573.
19. Jordão, A.M., Simões, S., Correia, A.C., & Gonçalves, F.J. (2012). Antioxidant activity evolution during Portuguese red wine vinification and their relation with the proanthocyanidin and anthocyanin composition. Journal of Food Processing and Preservation, 36(4), 298-309.
20. Kallithraka, S., Kim, D., Tsakiris, A., Paraskevopoulos, I., & Soleas, G. (2011). Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition. Food Chemistry, 126, 1953-1958.
21. Karbowiak, T., Gougeon, R.D., Alinc, J. -B., Brachais, L., Debeaufort, F., Voilley, A., & Chassagne, D. (2010). Wine oxidation and the role of cork. Critical Reviews in Food Science and Nutrition, 50, 20-52.
22. Kelebek, H., Canbas, A., Jourdes, M., & Teissedre, P. -L. (2010). Characterization of colored and colorless phenolic compounds in Öküzgözü wines from Denizli and Elazig regions using HPLC-DAD-MS. Industrial Crops and Products, 31(3), 499-508.
23. McRae, J.M., Falconer, R.J., & Kennedy, J.A. (2010). Thermodynamics of grape and wine tannin interaction with polyproline: Implications for red wine astringency. Journal of Agricultural and Food Chemistry, 58, 12510-12518.
24. Mok, C., Song, K. -T., Park, Y. -S., Lim, S., Ruan, R., & Chen, P. (2006). High hydrostatic pressure pasteurization of red wine. Journal of Food Science, 71(8), 265-269.
25. Monagas, M., Gomez-Cordoves, C., & Bartolome, B. (2006). Evolution of the phenolic content of red wines from L. during ageing in bottle. Food Chemistry, 95(3), 405-412.
26. Morata, A., Benito, S., González, M.C., Palomero, F., Tesfaye, W., & Suárez-Lepe, J.A. (2012). Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: Effect on both aromatic and chromatic quality of wine. European Food Research and Technology, 235(1), 147-154.
27. Obreque-Slíer, E., Peña-Neira, Á., & López-Solís, R. (2010). Enhancement of both salivary protein-enological tannin interactions and astringency perception by ethanol. Journal of Agricultural and Food Chemistry, 58, 3729-3735.
28. OIV (1990). Recueil des methods internationals d'analyse des vins et des moûts. The International Organisation of Vine and Wine: Paris.
29. Oliveira, C.M., Ferreira, A.C.S., De Freitas, V., & Silva, A.M.S. (2011). Oxidation mechanisms occurring in wines. Food Research International, 44(5), 1115-1126.
30. Ough, C.S., & Amerine, M.A. (1988). Methods for analyses of must and wines (2nd ed.). New York: John Wiley and Sons.
31. Prieur, C., Rigaud, J., Cheynier, V., & Moutounet, M. (1994). Oligomeric and polymeric procyanidins from grape seeds. Phytochemistry, 36, 781-784.
32. Puig, A., Olmos, P., Quevedo, J.M., Guamis, B., & Minguez, S. (2008). Microbiological and sensory effects of musts treated by high-pressure homogenization. Food Science and Technology International, 14(5), 5-11.
33. Puig, A., Vilavella, M., Daoudi, L., Guamis, B., & Mínguez, S. (2003). Microbiological and biochemical stabilization of wines using the high pressure technique. Bulletin de l'OIV, 76(869/870), 569-617.
34. Ramirez, R., Saraiva, J., Pérez Lamela, C., & Torres, J.A. (2009). Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing. Food Engineering Reviews, 1(1), 16-30.
35. Ribéreau-Gayon, P., Glories, Y., Maujean, A., & Dubourdieu, D. (2006). Handbook of enology volume 2: The chemistry of wine stabilization and treatments (2nd ed.). Chichester: John Wiley & Sons Ltd.
36. Ribereau-Gayon, P., & Stonestreet, E. (1965). Le dosage des anthocyanes dans le vin rouge. Bulletin de La Societe Chimique de France, 9, 2649-2652.
37. Rodrigues, A., Ricardo-Da-Silva, J.M., Lucas, C., & Laureano, O. (2012). Effect of commercial mannoproteins on wine colour and tannins stability. Food Chemistry, 131(3), 907-914.
38. Rodrigues, A., Ricardo-Da-Silva, J.M., Lucas, C., & Laureano, O. (2013). Effect of winery yeast lees on touriga nacional red wine color and tannin evolution. American Journal of Enology and Viticulture, 64, 98-109.
39. Santos, M.C., Nunes, C., Cappelle, J., Gonçalves, F.J., Rodrigues, A., Saraiva, J.A., & Coimbra, M.A. (2013). Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine. Food Chemistry, 141(3), 2558-2566.
40. Santos, M.C., Nunes, C., Rocha, M.A.M., Rodrigues, A., Rocha, S.M., Saraiva, J.A., & Coimbra, M.A. (2013). Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration. Innovative Food Science & Emerging Technologies, 20, 51-58.
41. Santos-Buelga, C., Francia-Aricha, E.M., de Pascual-Teresa, S., & Rivas-Gonzalo, J.C. (1999). Contribution to the identification of the pigments responsible for the browning of anthocyanin- flavanol solutions. European Food Research and Technology, 209(6), 411-415.
42. Singleton, V.L. (1985). Citation classic - Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Current Contents/Agriculture Biology & Environmental Sciences, 48, 18-18.
43. Soto Vázquez, E., Río Segade, S., & Orriols Fernández, I. (2010). Effect of the winemaking technique on phenolic composition and chromatic characteristics in young redwines. European Food Research and Technology, 231, 789-802.
44. Talcott, S.T., Brenes, C.H., Pires, D.M., & Del Pozo-Insfran, D. (2003). Phytochemical stability and color retention of copigmented and processed muscadine grape juice. Journal of Agricultural and Food Chemistry, 51, 957-963.
45. Tao, Y., García, J.F., & Sun, D. -W. (2014). Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process. Critical Reviews in Food Science and Nutrition, 54(6), 817-835.
46. Tao, Y., Sun, D. -W., Górecki, A., Błaszczak, W., Lamparski, G., Amarowicz, R., & Jelinski, T. (2012). Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine. Innovative Food Science & Emerging Technologies, 16, 409-416.
47. Tao, Y., Wu, D., Sun, D. -W., Górecki, A., Błaszczak, W., Fornal, J., & Jelinski, T. (2013). Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing. Innovative Food Science & Emerging Technologies, 20, 81-90.
48. Vidal, S., Cartalade, D., Souquet, J. -M., Fulcrand, H., & Cheynier, V. (2002). Changes in proanthocyanidin chain length in winelike model solutions. Journal of Agricultural and Food Chemistry, 50(8), 2261-2266.