Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing

Autor:	Di Wu, Tomasz Jeliński, Józef Fornal, Yang Tao, Adrian R. Górecki, Da-Wen Sun, Wioletta Błaszczak
Rok vydání:	2013
Předmět:	Wine Vintage Chemistry Organoleptic Hydrostatic pressure General Chemistry Food science Industrial and Manufacturing Engineering Food Science Holding time Wine industry
Zdroj:	Innovative Food Science & Emerging Technologies. 20:81-90
ISSN:	1466-8564
DOI:	10.1016/j.ifset.2013.05.008
Popis:	The evolution of main quality parameters of Nero D'avola Syrah red wine from the vintage of 2010 during high hydrostatic pressure (HHP) processing at various conditions was studied. ANOVA-simultaneous component analysis (ASCA) was used to interpret the effects of pressure (250–650 MPa) and pressure holding time (15–120 min) on the determined wine quality parameters. The results of ASCA indicated that both factors significantly (p Industrial relevance HHP at a high pressure can be used to modify the physicochemical properties of wine and subsequently affect their organoleptic properties for the wine industry. Moreover, the UV-vis spectroscopy can be used to determine the phenolic composition of wine rapidly during HHP processing.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d989616b1d6c5c967aa6681d5ceaca5a https://doi.org/10.1016/j.ifset.2013.05.008 Zobrazit plný text záznamu Full Text from ScienceDirect