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标题：Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics
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作者：María Esperanza Valdés ; Rosario Ramírez ; Manuel Alejandro Martínez-Cañas 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：4
页码：899
DOI：10.3390/foods10040899
出版社：MDPI Publishing
摘要：Background: The use of holm oak (Quercus ilex) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Methods: Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days. Results: HHP5, HHP30, and M increased the polyphenols content, thus modified the chromatic characteristics regarding B and M treatments of white wines, also the tasters differentiated HHP5, HHP30, and M from B and T. However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. Conclusions: This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines.
关键词：HHP; polyphenols; chromatic characteristics; CIELAB; sulfites; sensorial; aging time; cv;Cayetana; cv;Tempranillo HHP ; polyphenols ; chromatic characteristics ; CIELAB ; sulfites ; sensorial ; aging time ; cv;Cayetana ; cv;Tempranillo