Hindwi Journl of Food Qulity Volume 2017, rticle ID 8524073, 12 pges https://doi.org/10.1155/2017/8524073 Reserch rticle Oenologicl nd Qulity Chrcteristic on Young White Wines (Suvignon Blnc): Effects of High Hydrosttic Pressure Processing Vilbett Briones-Lbrc, 1,2 Mrio Perez-Wom, 1,2 George Hbib, 1 Cludi Giovgnoli-Vicuñ, 1 Rúl Cñs-Srzu, 1 Gipsy Tbilo-Munizg, 2,3 nd Fernndo N. Slzr 4 1 Food Engineering Deprtment, Universidd de L Seren, v. Rúl Bitrán Nchry 1305, Box 599, L Seren, Chile 2 Center for dvnced Studies in rid Zones, CEZ, v. Rúl BitránNchry1305,Box599,LSeren,Chile 3 Food Engineering Deprtment, Universidd del Bío-Bío, v. ndrés Bello s/n, Chillán, Chile 4 School of Food Engineering, Pontifici Universidd Ctólic de Vlpríso, v. Wddington 716, Vlpríso, Chile Correspondence should be ddressed to Vilbett Briones-Lbrc; vbriones@useren.cl Received 1 July 2016; Revised 6 October 2016; ccepted 18 October 2016; Published 11 Jnury 2017 cdemic Editor: Susn Fiszmn Copyright 2017 Vilbett Briones-Lbrc et l. This is n open ccess rticle distributed under the Cretive Commons ttribution License, which permits unrestricted use, distribution, nd reproduction in ny medium, provided the originl work is properly cited. High hydrosttic pressure (HHP) hs shown to hve n effect of enhncing some properties without detrimentl effects on importnt qulity chrcteristics, such s colour, ph, nd turbidity. This suggests tht this technique cn be used s n lterntive to the existing methods used in wine industry processing. The im of this study ws to investigte the effects of HHP on rom compounds nd lso sensory nd qulity properties of young white wine. HHP tretment did not influence physicochemicl prmeters, totl phenols, nd flvonoid contents of white wine; however, the results from nlysis of wine indicte tht there ws gret vrition in the concentrtion of free nd totl sulphur dioxide (SO 2 ) vlues nd ntioxidnt cpcity of white wine fter HHP ppliction. The sensory ttributes, such s tste, odour, nd overll qulity, were not ffected by HHP processing t 300 MP. The chromtic chrcteristics chnged slightly fter pplying HHP, but these chnges could not be visully perceived becuse they were less thn 5%. The use of this technique hs the potentil to decrese the mount of SO 2 dded to rw grpes thus mintining the sme properties found in untreted wine. This study provided vluble insights into the biochemicl nd sensory composition of commercil white wine nd how this might chnge during HHP processing. 1. Introduction Wine is n lcoholic beverge mde up of wter (80% to 85%), lcohols (mostly ethnol, 9% to 15%), nd vriety of minor constituents ( 3%) [1]. Such minor constituents include orgnic cids, sugrs, phenols, nitrogenous compounds, enzymes, vitmins, lipids, inorgnic nions nd ctions, nd lrgenumberofvoltilecompounds.ofthese,orgniccids nd phenols ply criticl role by directly ffecting product qulity. Wine flvour is complex mixture of tste nd rom ttributes; the first is mde up of subtle blnce of sweet (sugrs), sour (orgnic cids), nd bitter/stringent (polyphenols) tste ttributes; the second is mde up of lrge number of voltile compounds belonging to lcohol clsses (lower nd higher), orgnic esters, voltile orgnic cids, ldehydes, lctones, phenols, sulphur-contining compounds, methoxypyrzines, norisoprenoids, ketones, nd terpenes ll of which contribute to wine rom [2]. The qulity nd sfety of food products re some of the most importnt fctors influencing consumer choices in modern times [3]. Tody s consumers demnd high-qulity foods to be dditive-free, fresh in flvour, microbiologiclly sfe, nd with n extended shelf life [4]. Since 1985, the US Food nd Drug dministrtion (FD) hs required pckge lbelling for most foods nd beverges when sulphites re used s n dditive. Due to its ntiseptic nd ntioxidnt properties, sulphur dioxide (SO 2 )isoneofthemostverstile
2 Journl of Food Qulity nd efficient dditives used in winemking. ll the wines sold in the United Sttes vi interstte commerce include wrning sttement if they contin more thn 10 ppm sulphites. lthough the popultion of sulphite-sensitive consumers is reltively smll, the perception tht sulphites cn cuse negtive helth effects is still common. During the lst decde, high hydrosttic pressure (HHP) technology hs been used in food processing becuse it offers severl dvntges compred to trditionl food conservtion nd hygiene methods [4]. Some importnt dvntges of this technology in the food industry include () microorgnism nd enzyme inctivtion, (b) biopolymer modifiction, (c) qulity retention, such s colour nd flvour, nd (d) chnges in product functionlity [5]. whole rnge of food products currently being treted by HHP, such s fruit juices, sefood, nd met products, cn be found on storing shelves round the world [6 8]. HHP use in wine is reltively new ppliction. It cn usullybeusedtoeitherinctivteundesirblemicroorgnisms in wine or chnge its physicochemicl nd sensory properties. To et l. [9] nd Corrles et l. [10] found tht the biochemicl stbilistion of wine ws ffected by HHP when pressure exceeded 600 MP or the pressure holding time reched 1 h. Volume reduction induced by HHP cn cuse chnges in chemicl rection equilibrium [6] nd in the physicochemicl chrcteristic of red wine; nmely, colour intensity nd phenolic compound content decresed. s to sensory properties, the sour nd fruity rom of the wine wekened fter 2 h of pressuristion wheres the intensity of severl gusttive ttributes, including stringency, lcohol content, nd bitter tste, were slightly enhnced. Pressure tretments t 400 500 MP for 5 min hve influenced red wine physicochemicl nd sensory chrcteristics in the long-run; nmely, it showed brighter ornge-red colour, the ntioxidnt cpcity, the totl phenolic content, nd nthocynincontentdecresedduetonincreseincondenstion rectionsofphenoliccompoundsduringwinegeing[11].itis difficult to generlise the effect of HHP processing for different food products becuse of their complexity. Little reserch hs been conducted using HHP to tret wines [12, 13]. Reports indicte tht pressures between 300 MP nd 500 MP for 5 to 15 min cn inctivte bcteri nd yests in red nd white wines without cusing significnt sensory chnges [4, 14]. Sweet wines contining Scchromyces cerevisie nd/or lctic cid bcteri were successfully stbilised by HHP t 350 600 MP [15, 16]. In study conducted by Lonvud- Funel et l. [16] nd Delfini et l. [15], the optiml conditions for pressure, time, nd temperture were estblished to chieve microbiologicl nd biochemicl stbility in wines with different levels of microorgnism inocultion nd SO 2. To use HHP on wine, more studies re needed bout chemicl rections cused by HHP, especilly how it ffects the physicochemicl sensory nd qulity properties of young white wine. Therefore, the im of the present study ws to investigte the effects of high hydrosttic pressure on oenologiclndqulitypropertiesofyoungwhitewine(suvignon blnc). The totl phenolic nd flvonoid content, ntioxidnt cpcity, colour, rom components, nd sensory properties, s well s the possible vritions in physicochemicl prmeters, were evluted. 2. Mterils nd Methods 2.1. Regents nd Other Mterils. Trolox (6-hydroxy-2,5,7, 8-tetrmethylchromn-2-crboxylic cid), methnol (Tedi, US), DPPH (2,2-diphenyl-1-picryhydrzyl), nd Folin-Cioclteu phenol regents were from Merck (Drmstdt, Germny). Milli-Q wter ws obtined through Millipore filtrtion system (Millipore Co., US). ll stndrds were purchsed from ldrich (Milwukee, WI, US) nd Fluk (Buchs, Switzerlnd). Purity of ll stndrds ws bove 99%. Folin-Cioclteu (FC) regent ws from Merck (Merck KG, Germny), s well s 0.1 N stndrd solution of sodium hydroxide, 30% solution H 2 O 2, copper sulphte, sulphuric cid, nd hydrochloric cid (Merck, Drmstdt, Germny). 2.2. Wine Smples. The young white wine (Suvignon blnc) used in this study ws cquired from the Vermonte Winery s 2012 hrvest in the Csblnc Vlley, Chile. The wine contined 15 20 ppm of free sulphur dioxide (SO 2 ),butitdid not contin bentonite. Once fermenttion ws completed, the whitewinewspckgedin60-lpolyethylenedrumsnd stored until the HHP tretment in the drk. ll the wine nlysis ws relized in triplicte. 2.3. High Hydrosttic Pressure (HHP) Tretment. Pckged whitewinewspressurisedin2-lpressureunit(vure Technologies Incorported, Kent, W, US) with 700 600 mm cylinder. In ll cses, wter ws used s the pressuretrnsmitting medium; white wine ws treted t 400 MP, 450MP, nd 500MP for 5min, 10min, nd 15min t mbient temperture nd compred to untreted wine. Pressurised nd untreted wine smples were stored t 16 Cuntil physicochemicl chrcteristion ws performed. 2.4. Physicochemicl nlysis. The vlues of the physicochemicl prmeters, such s soluble solid, ph, totl cidity, trtric cid, nd degree of lcohol, were determined ccording to the Officil Newspper of the Europen Communities 1990 [17]. Turbidity ws mesured with turbidimeter (HCH 2100P) t 20 C. Totl nd free SO 2 were mesured by the spirtion/oxidtion method, lso known s Rnkin s method. Finlly, determintion of reducing sugr ws by Fehling s method. Pectin content ws qulittively determined with Novo-Test kit (Novozymes, Switzerlnd). 2.5. Colour Mesurement. The colour of the white wine smples ws mesured with colourimeter (HunterLb, model MiniScn XE Plus, Reston, V, US) fter clibrtion with white nd blck glss stndrds. Colour ws expressed s CIE coordintes of L (lightness), (redness/greenness), nd b (yellowness/blueness) with illuminnt D 65 nd observer 10 stndrdistion. Three replicte mesurements were performed, nd the results verged. The colourimeter yielded L,, nd b vlues [18, 19] tht were converted into
Journl of Food Qulity 3 whiteness index (WI) vlues ccording to the expression WI = 100 [(100 L ) 2 +( ) 2 +(b ) 2 ] 0.5. Prmeters were lso correlted with colour perception; chrom (C b) nd hue ngle (h b ) polr coordintes were determined ccording to the equtions C b =( 2 +b 2 ) 0.5 nd h b = tn 1 (b / ). Chrom (C b) is the quntittive ttribute of colourfulness tht enbles the chrcteristion of differences in the grey colour between smples exhibiting the sme lightness for ech hue. Hue (h b ), regrded s the qulittive ttribute of colour, is the prmeter from which colours re trditionlly defined, for exmple, reddish or yellowish. It is the ttribute tht specificlly llows colour to be differentited from grey colour with the sme lightness. 2.6. Determintion of Totl ntioxidnt Cpcity by 2,2- diphenyl-1-picrylhydrzyl ssy (DPPH). Totl ntioxidnt cpcity ws determined ccording to Fernández-Pchón et l. [20] with slight modifictions. Totl ntioxidnt cpcity of the DPPH ssy for the white wine smples ws expressed in millimolr Trolox equivlents (mm TE ml 1 ). 2.7. Determintion of Totl Phenolic (TP) Content. Totl phenolic content ws determined by spectrophotometer ssy (Spectronic 20 Genesys, IL, US) with Folin-Cioclteu regent (FC) in greement with previous work [21]. The results were expressed s mg gllic cid (G) ml 1 in white wine. 2.8. Determintion of Flvonoid Content. Totl flvonoids were mesured by modified colourimetric ssy developed by Dini et l. 2010 [22]. Results were expressed s mg quercetin equivlents (QE) ml 1 in white wine. 2.9. Determintion of Voltile Compounds 2.9.1. Smple Preprtion. The solid-phse microextrction (SPME) method ws used to extrct nlytes from the white wine. 3-mL volume of white wine ws plced in 10-mL vilthtwskeptt40 C for 15 min t 650 rpm gittion. bipolr polydimethylsiloxne fibre, coted with Crbowx nd divinylbenzene (PDMS/CW/DVB, Supelco), ws then exposedtothevilhedspcefor15min.thespmefibre ws plced in the heted injection port of the gs chromtogrph t 250 C. The voltile compounds were driven to the test chmber using constnt gs flow of 150 ml min 1 (ir 100 ml min 1,nitrogen50mLmin 1 ). White wine ws mesured by gs chromtogrphy (GC). 2.10. Gs Chromtogrphy (GC) nlysis. n gilent Technologies gs chromtogrph (model 6890N) with n utosmpler (7683B series) ws used to determine romtic components. 30-m long DB-wx cpillry column with 0.25 mm internl dimeter nd 0.25 μm film ws used. The crrier gs ws hydrogen with 7.5 psi pressure, flow rte of 1.3 ml sec 1, nd velocity of 37cmsec 1.Theinjectortemperturews 200 C, split 5 : 1, nd the white wine volume ws 0.2 μl. flme ionistion detector (FID) ws used t 250 Cwith hydrogen flow rte of 40 ml min 1 ndirflowrteof 450 ml min 1. The white wine ws incubted for 1 min t 35 Cfollowedbytwo-prtgrdientfrom35 Cto90 Cwith rmprteof15 Cmin 1 nd from 90 Cto190 Cwithrmp rte of 40 Cmin 1. Finlly, the temperture ws mintined t 190 C for 3 min. Voltile compounds were identified with the NIST librry while quntifiction ws performed from the clibrtion curves of the respective stndrds in solution prepred t different concentrtion levels. 2.11. Sensory nlysis. pnel of eight judges prticipted in thesensoryevlution(fivemenndthreewomenbetween 28 nd 54 yer of ge)from the Coopertiv grícol Pisquer Elqui Ltd. (CPEL) Sensory Lbortory in Chile. ll the pnellists were trined ccording to ISO guidelines [23] nd were fmilir with the sensory evlution of different types of wine. Quntittive descriptive nlysis ws used to determine the differences in the sensory chrcteristics mong HHPtreted nd untreted wine smples. round-tble session ws held to generte the vocbulry of sensory ttributes [24] prior to the evlution sessions. ll the wine smples (n =10) were evluted by every pnellist. Nine ttributes ssocited withwineppernce,odour,ndtstewereselectedbyconsensus to describe the HHP-treted wines. Definitions nd nchors of sensory ttributes used in the descriptive nlysis of HHP-treted wines re shown in Tble 1. continuous unstructured grphicl scle ws used by the pnellists to evlute the intensity of ech sensory ttribute. The scle ws 10-cm long nd verticlly nchored t ech end. The left side of ech scle represented the lowest intensity of the sensory ttribute while the right side ws the highest intensity. Results were converted into numericl vlues (from 0 to 10 units) fter the evlution. White wine tsting ws crried out in sensory lbortory with fcilities stisfying the requirements of ISO stndrds [25]. For tsting, 20 ml of ech white wine smple ws coded with three-digit rndom number nd presented to the pnellists. long with the smples, bottle of spring wter ws provided for plte clensing fter ech smple. Wine smple ssessment ws duplicted. 2.12. Sttisticl nlysis. n nlysis of vrince (NOV) ws performed using Sttgrphics Centurion XVI (Sttisticl Grphics Corp., Herndon, US) which lso detected significnt differences mong tretments. Significnce testing ws performed by Fisher s test; differences were sttisticlly significnt when p 0.05. Person s correltion between instrumentlndsensorydtwslsoclculted. 3. Results nd Discussion 3.1. Physicochemicl Properties. Control white wine vlues were similr nd comprble to those published in the literture [26]. White wine smples tht were pressure-treted t 300 MP, 400 MP, nd 500 MP exhibited physicochemicl properties similr to the control (untreted wine). Soluble solids ( Brix), ph, turbidity, trtric cid, reducing sugr
4 Journl of Food Qulity Tble 1: Definitions nd nchors of sensory ttributes used in the descriptive nlysis of HHP-treted wine. ttribute Definition nchoring points ppernce Color Intensiveness of the yellow color Light yellow-drk yellow Clrity Lck of cloudiness Dull-cler Odour lcoholic Odour chrcteristics for the lcohol products Imperceptible, very intensive Fruity Typicl odour for ripe fruits Imperceptible, very intensive Defects Hydrogen sulfide, sulphur dioxide, cetic Imperceptible, very intensive Tste stringent Senstion of mouth getting drying (coming from tnnins) Imperceptible, very intensive lcoholic Typicl tste for lcohol Imperceptible, very intensive Fruity Typicl fruits for ripe fruits Imperceptible, very intensive Overll qulity Overll qulity of the smple compred to untreted smple Imperceptible, very intensive Tretments Soluble solids ( Brix) Tble 2: Effects of HHP on physicochemicl prmeters. ph Prmeters Turbidity (NTU) Trtric cid (g L 1 ) Reducing sugr (g L 1 ) lcoholic degree (% v/v) Untreted (control) 7.06 ± 0.03 3.24 ± 0.01 13.67 ± 0.15 5.96 ± 0.04 1.36 ± 0.00 10.48 ± 0.18 300 MP/5 min 7.09 ± 0.02. 3.26 ± 0.01. 15.37 ± 0.23 b.b 6.09 ± 0.03. 1.36 ± 0.00. 12.75 ± 0.07 b. 300 MP/10 min 7.06 ± 0.01. 3.24 ± 0.70. 13.90 ± 0.02. 6.97 ± 0.06 d.b 1.36 ± 0.00. 12.75 ± 0.26 b. 300 MP/15 min 7.04 ± 0.02. 3.24 ± 0.01. 14.47 ± 0.15 b. 7.36 ± 0.05 d.c 1.37 ± 0.00. 12.63 ± 0.21 b. 400 MP/5 min 7.08 ± 0.02. 3.27 ± 0.02. 15.17 ± 0.25 b.b 5.00 ± 0.02 c.d 1.38 ± 0.00. 12.80 ± 0.42 b. 400 MP/10 min 7.09 ± 0.01. 3.26 ± 0.00. 13.33 ± 0.67. 5.99 ± 0.02.E 1.38 ± 0.00. 13.70 ± 0.14 c.c 400 MP/15 min 7.10 ± 0.01. 3.25 ± 0.01. 12.97 ± 0.86. 6.05 ± 0.09. 1.36 ± 0.00. 12.83 ± 0.32 b. 500 MP/5 min 7.16 ± 0.02 b.b 3.25 ± 0.01. 13.93 ± 0.25. 6.93 ± 0.01 b.b 1.38 ± 0.00. 12.55 ± 0.07 b. 500 MP/10 min 7.08 ± 0.01. 3.25 ± 0.00. 17.57 ± 0.67 c.c 5.92 ± 0.02.F 1.35 ± 0.00. 12.15 ± 1.35 b.b 500 MP/15 min 7.08 ± 0.01. 3.25 ± 0.01. 34.10 ± 0.20 d.d 5.21 ± 0.02 d.g 1.35 ± 0.00 12.65 ± 0.07 b. vlues, nd degree of lcohol re shown in Tble 2. The Brix, ph, trtric cid, nd reducing sugr showed no significnt chnges when the pressure level nd holding time incresed. The degree of lcohol (% v/v) showed significnt difference; itincresedforllthepressurelevelsndholdingtimes when it ws compred to the control; however, this difference ws only smll lcohol degrees (2-3 ), which is especilly dvntgeous becuse wines nd other lcoholic beverges re commercilised nd ctegorised by lcohol content. s to turbidity, n increse ws observed in treted white wine t 500 MP for 10 nd 15 min s compred to the control. The gretest chnge in turbidity (149%) ws observed fter tretment with 500 MP for 15 min. This increse in turbidity could be cused by residul pectin in the wine tht cogulted nd ws not removed during finl filtrtion. This ws demonstrted by the qulittive ssy of pectin shown in Figure 1. Similr results for ph nd trtric cid (g L 1 wine) were reported by Kllithrk et l. [27] for white wine vrieties. Lonvud-Funel et l. [16] reported 3.93 ph for Suternes white wine; Delfini et l. [15] reported 3.0 ph for the Brber grpevriety,ndthesmeuthorsreported3.4phfor sprkling white wine treted by HHP t 600 MP for 2 min. Figure 1: White wine pectin ssy (Suvignon blnc) byhhp tretment. Their results demonstrted tht these prmeters experiencedlittlechngesresultofpplyinghhp;thisissimilr to the results found in the present study (Tble 2). The retention of the physicochemicl properties of white wine despite the HHP tretment is dvntgeous becuse these properties might ffect the product s sensory qulity. Totl SO 2 (Tble 3) ws determined for two resons, () to control its concentrtion (<200 mg/l for white wines) becuse wine consumption hs been relted to vrious llergic rections in numerous individuls [28, 29] nd (b) to monitor its concentrtion in wine during HHP tretments becuse SO 2 hs n ntimicrobil nd preservtive effect on wine.
Journl of Food Qulity 5 Tble 3: Effects of HHP on free nd totl SO 2. Tretments Prmeters SO 2 Free (mg L 1 ) SO 2 totl (mg L 1 ) Untreted (control) 27.73 ± 0.76 88.75 ± 1.48 300 MP/5 min 29.60 ± 7.92.B 91.20 ± 3.92 b. 300 MP/10 min 30.67 ± 2.57.BC 93.60 ± 3.39 b. 300 MP/15 min 39.20 ± 3.39 b.c 104.80 ± 1.13 c.b 400 MP/5 min 24.53 ± 4.03. 88.00 ± 2.26. 400 MP/10 min 23.20 ± 0.92. 87.20 ± 5.05. 400 MP/15 min 30.67 ± 5.90 b.bc 107.90 ± 5.23 c.b 500 MP/5 min 27.75 ± 9.05.B 91.60 ± 3.68 b.b 500 MP/10 min 22.47 ± 2.00. 83.30 ± 2.40. 500 MP/15 min 44.80 ± 9.05 c.d 118.40 ± 2.36 d.c Free SO 2 content incresed 41%, 11%, nd 62% for 300 MP, 400 MP, nd 500 MP t 15 min, respectively, s compred to the control (Tble 3); furthermore, totl SO 2 incresed18%,21%,nd33%t300mp,400mp,nd 500 MP t 15 min, respectively, s compred to the control one. Delfini et l. [15] reported totl SO 2 content from two wines, musctel (64 mg L 1 nd 102.4 mg L 1 )ndsprkling wine of the sti vriety (64 mg L 1 ); free nd totl SO 2 content in white wine smples were within the rnge of vlues reportedbytheseuthors.smllmountsofsulphitescn form nturlly in wine during fermenttion [30], but vintners commonly dd 30 90 ppm of dditionl sulphites during production [31] to prevent spoilge nd enhnce the geing potentil [32]. High hydrosttic pressure could help the processing of the wine to reduce mount of SO 2 dded. Recently, the wine industry is chllenged to meet consumers demnds of reducing the mount of SO 2 dded to wine, especilly since it hs been ssocited with some helth risks such s llergic rections incurred by sulphite-sensitive individuls. The ddition of SO 2 is ment to behve s preserver to inhibit the prolifertion of yest nd prevent the undesirble rom cused by oxidtion rection with the free cetldehyde present in the wine [33]. However, HHP hs demonstrted strong ntimicrobil effect decresing the prolifertion of yest nd preventing the oxidtion rections during storge tht cn be pprecited by keeping the originl colour in the wine nd improving both the rom nd the perception oftheyoungwhitewine[4]. High hydrosttic pressure could help the wine industry to reduce SO 2 levels. The increse of free nd totl SO 2 content is becuse HHP cn deprotonte chrged groups to disrupt slt bridges nd hydrophobic bonds in cellulr membrnes which cn led to higher permebility [34, 35]. Furthermore, SO 2 from wine ws significntly influenced (p 0.05)bythe high-pressure tretment. The pressure equilibrium between the inside nd outside of the cells could occur over very short time. Under these circumstnces, solvent diffusion speed is high nd extrction yield cn rech its highest vlue very rpidly [36]. 3.2. Effect of HHP on Colour Prmeters of White Wine. Colour is one of the most importnt properties of wine nd provides considerble informtion bout its overll qulity. The evlution of white wine chromtic chrcteristics during the HHP tretment is shown in Tble 4. Some of the wine chromtic chrcteristics were not significntly (p 0.05) ffected by HHP. The lightness (L ) vlue decresed when pressure incresed, which indictes tht HHP-treted wine smples werelessbrightthnthecontrol.thehhp-tretedwhitewine hd significntly higher (redness) nd lower b (yellowness) vlues thn the control vlues (Tble 4). These results were higher thn the results from the UV-VIS irrditiontreted white wine reported by Flguer et l. [37], nd they were lower thn those reported by Gómez-Míguez et l. [38] for untreted white wines produced from grpes of the vriety V. vinifer L. cv. Zlem. Hue ngle nd chrom re both relted to humn colour perception. Chrom is defined s the chromtic intensity compred to pure white. The HHP tretment led to significnt decrese in C (chrom) vlue when compred to untreted wine. Hue is the colour ttribute relted to perceived colours, tht is to sy, red, yellow, green, blue, or combintion of these. In the present study, h b (hue ngle, grde) prmeter does not show ny significnt difference between HHP-treted nd untreted white wine smples expressed in CIELB units. Therefore, wine chromtic chrcteristics ( nd b ) chnged slightly fter pplying HHP, but these chnges could not be visully perceived becusetheywerelessthn5%. 3.3. Totl Phenolic (TP) Content, Flvonoid Content, nd ntioxidnt Cpcity (DPPH ssy). Phenolic compounds re one of the most numerous nd widely distributed substnces of plnt origin; they re therefore n integrl prt of the humn diet. These compounds re lso very importnt to define wine qulity nd contribute to orgnoleptic chrcteristics, including ppernce, odour, nd mouthfeel senstions [9]. Totl phenolic nd flvonoid contents in white wine fter thehhptretmentreshownintble5;therewereno significnt differences between the flvonoid content vlues of wines treted with HHP for ll the pressures nd times s compred to the control. TP content showed significnt difference t 300 MP for 10 nd 15 min, 400 MP for 5 min with decrese 7% nd 14% nd n increse of 5%, respectively, scompredtothecontrol.theseresultsconfirmththhp does not severely dmge the phenolic content of white wines. different effect ws observed for the ntioxidnt cpcity expressed s DPPH, which significntly incresed in white wine treted t 300 MP nd 400 MP for ll the times, but it did not differ significntly with the control t 500 MP. The observed decrese in DPPH levels cn be ssocited with the genertion of high-rective rdicls during pressuristion nd incresed polyphenol oxidtion [39]. The vlues obtined in the present study re slightly lower thn those found by Ferreir-Lim et l. [40] in Goethe white wines, Mitić et l. [41] in vrieties of Serbin white wines, nd Roussis et l. [42] in some Greek wines.
6 Journl of Food Qulity Tble 4: Effects of HHP oncolour prmeters of white wine. Tretments Prmeters L b WI (white index) C (chrom) h (tone) Untreted (control) 73.28 ± 0.19 1.03 ± 0.19 7.52 ± 0.19 b 72.22 ± 0.05 7.59 ± 0.03 41.10 ± 0.04 b 300 MP/5 min 72.70 ± 0.30 bc 0.97 ± 0.00 de 6.97 ± 0.27 c 71.80 ± 0.10 bc 7.04 ± 0.06 b 41.04 ± 0.02 b 300 MP/10 min 72.91 ± 0.01 bc 1.00 ± 0.01 cd 7.12 ± 0.17 bc 71.97 ± 0.04 bc 7.19 ± 0.02 b 41.00 ± 0.02 b 300 MP/15 min 72.05 ± 0.01 c 0.89 ± 0.01 e 5.92 ± 0.06 e 71.42 ± 0.05 c 6.00 ± 0.16 d 41.73 ± 0.10 400 MP/5 min 72.65 ± 0.46 bc 0.98 ± 0.01 cd 6.72 ± 0.44 cd 71.82 ± 0.03 bc 6.79 ± 0.12 bc 40.85 ± 0.12 b 400 MP/10 min 73.47 ± 0.82 1.01 ± 0.01 b 7.12 ± 0.17 72.51 ± 0.05 7.19 ± 0.02 b 40.96 ± 0.15 b 400 MP/15 min 72.83 ± 0.36 bc 1.01 ± 0.02 b 7.01 ± 0.35 c 71.92 ± 0.10 bc 7.08 ± 0.05 b 40.90 ± 0.13 b 500 MP/5 min 72.94 ± 0.38 b 0.99 ± 0.04 cd 7.51 ± 0.34 71.90 ± 0.10 b 7.57 ± 0.01 41.25 ± 0.05 b 500 MP/10 min 72.94 ± 1.09 b 0.99 ± 0.02 cd 6.83 ± 0.41 c 72.07 ± 0.05 b 6.90 ± 0.10 b 40.88 ± 0.15 b 500 MP/15 min 72.35 ± 0.11 bc 0.94 ± 0.02 d 6.31 ± 0.10 de 71.62 ± 0.05 bc 6.38 ± 0.15 c 40.76 ± 0.13 b Tble 5: Effects of HHP on totl phenols, flvonoid content, nd ntioxidnt ctivity expressed s DPPH (mm TE ml 1 ) of white wine. Prmeters Tretments Totl phenolic Flvonoid DPPH (mg G ml 1 ) (mg quercetin ml 1 ) (mm TE ml 1 ) Untreted (control) 0.241 ± 0.000 b 0.058 ± 0.000 0.510 ± 0.000 300 MP/5 min 0.239 ± 0.002 0.057 ± 0.008 0.633 ± 0.003 b 300 MP/10 min 0.234 ± 0.008 0.057 ± 0.003 0.647 ± 0.013 b 300 MP/15 min 0.237 ± 0.003 0.056 ± 0.003 0.651 ± 0.018 b 400 MP/5 min 0.253 ± 0.005 b 0.055 ± 0.003 0.673 ± 0.007 b 400 MP/10 min 0.247 ± 0.008 b 0.058 ± 0.001 0.681 ± 0.009 b 400 MP/15 min 0.247 ± 0.004 b 0.063 ± 0.000 b 0.636 ± 0.076 b 500 MP/5 min 0.241 ± 0.007 b 0.062 ± 0.000 b 0.523 ± 0.033 500 MP/10 min 0.246 ± 0.001 b 0.060 ± 0.001 b 0.495 ± 0.008 500 MP/15 min 0.242 ± 0.001 b 0.059 ± 0.001 b 0.512 ± 0.021 ccording to Le Chtelier s principle, the volume of the system tends to be reduced during the pressure-promoting period. The extrction solvent enters cells nd rects with bioctivecomponentsinthisprocess.itisccelertedbecuse pressurised cells incresed their permebility [43]. Sulphur dioxide is n effective ntioxidnt which my not only suppress severl nonenzymtic oxidtive rections but cn lso convert the oxidtion products bck into the reduced forms in some cses [29]. Therefore, SO 2 is likely to hve negtive effect on the potentil oxidtion of phenolic compounds during HHP processing. In the present study, SO 2 incresed when pressure nd time incresed (Tble 2), nd it could ffect the interction between SO 2 nd phenolic compounds. 3.4. Semiquntittive Determintion of Wine Voltile Compounds (romtic Profile nlysis). The voltile compounds identified in white wine re shown in Tble 6. The white wine under study hd 25 voltile compounds of which 18 were below the quntifiction limit nd only seven were detected, for exmple, lcohols, orgnic cids, esters, nd ldehydes. The young white wine rom compounds minly cme from two sources, the grpes nd the microorgnisms from the fermenttion stges (yests nd lctic cid bcteri). They belong to different chemicl fmilies, such s esters, cids, terpenoids, phenols, lcohols, lctones, nd ldehydes. They cn be influenced by severl fctors, for exmple, fctors relted to vineyrds, such s the phytosnitry product [44, 45], cover crops [46], neighbouring plnts [47], presence of exogenous substnces, such s smoke [48, 49], or those provided by ok extrct tretments [50 53]. Esters re the group of chemicl compounds tht re primrily responsible for wine rom. smll frction of esters come from the grpes, but the lrgest frction is synthesised by yest during lcoholic fermenttion, which is then complemented by mlolctic fermenttion with lctic cid bcteri (LB). Ester content in white wine ccounted for pproximtely 65% to 76% of the totl rom frction (Tble 6). scetic esters of higher lcohols, such s ethyl cette, were found in this chemicl group. Of the totl esters quntified in white wine, only 14% to 19% were cettes (Tble 6), which re normlly found in moderte quntities; however, they hve intense, positive odours (bnn, rose, cid drops, nd pple) nd contribute to the romtic complexity of wines [50]. Ethyl esters, together with cettes, contribute to the typicl florl nd fruity roms of young wines; they ply n importnt role in the rom; however, if their levels re below the 80 mg L 1 limit, they cuse n unplesnt rom. In spite of this, Mrtínez-Gil et l. [50] suggest tht the wine
Journl of Food Qulity 7 Tretments Untreted (control) Tble 6: Effect of HHP on voltile compound content of white wine (ND = not detected). ldehydes Ethyl cette Methyl lcohol Perception threshold 1.0 g/l Perception threshold 0.08 g/l Perception threshold 1.5 g/l Voltiles compounds Higher lcohols Propnol Isobutnol Butnol Isomyl Perception Perception Perception Perception threshold threshold threshold threshold 0.01 g/l 0.01 g/l 0.005 g/l 0.02 g/l 11 ± 0.02 bc 0.51 ± 0.03 0.40 ± 0.03 0.35 ± 0.03 b 0.15 ± 0.03 ND 1.37 ± 0.03 b 300 MP/5 min 0.78 ± 0.02 bc 0.51 ± 0.03 0.40 ± 0.03 0.35 ± 0.03 b 0.15 ± 0.03 ND 1.37 ± 0.03 b 300 MP/10 min 0.78 ± 0.02 bc 0.51 ± 0.03 0.40 ± 0.03 0.35 ± 0.03 b 0.15 ± 0.03 ND 1.37 ± 0.03 b 300 MP/15 min 0.78 ± 0.02 bc 0.51 ± 0.03 0.40 ± 0.03 0.35 ± 0.03 b 0.15 ± 0.03 ND 1.37 ± 0.03 b 400 MPp/5 min 0.78 ± 0.02 bc 0.51 ± 0.03 0.40 ± 0.03 0.35 ± 0.03 b 0.15 ± 0.03 ND 1.37 ± 0.03 b 400 MP/10 min 0.78 ± 0.02 bc 0.51 ± 0.03 0.40 ± 0.03 0.35 ± 0.03 b 0.15 ± 0.03 ND 1.37 ± 0.03 b 400 MP/15 min 0.78 ± 0.02 bc 0.51 ± 0.03 0.40 ± 0.03 0.35 ± 0.03 b 0.15 ± 0.03 ND 1.37 ± 0.03 b 500 MP/5 min 0.78 ± 0.02 bc 0.51 ± 0.03 0.40 ± 0.03 0.35 ± 0.03 b 0.15 ± 0.03 ND 1.37 ± 0.03 b 500 MP/10 min 0.78 ± 0.02 bc 0.51 ± 0.03 0.40 ± 0.03 0.35 ± 0.03 b 0.15 ± 0.03 ND 1.37 ± 0.03 b 500 MP/15 min 0.78 ± 0.02 bc 0.51 ± 0.03 0.40 ± 0.03 0.35 ± 0.03 b 0.15 ± 0.03 ND 1.37 ± 0.03 b bouquet is better when the ethyl cette rte is lower, s is the cse in the present study. This group of compounds is not homogeneous nd depends on its own cid hydrolysis nd chemicl esterifiction [54]. Only few ldehydes were detected in the wine smples, probbly becuse they were reduced to lcohols during fermenttion. They would not hve influenced the wine s rom becuse their concentrtions were lwys below the odour threshold (1.0 g L 1 whitewine).itshouldbenotedtht HHP tretments seemed to increse ldehyde synthesis. 3.5. Sensory nlysis of HHP-Treted White Wine. The sensory properties were nlysed to ssess the orgnoleptic chrcteristics of the pressurised wines for rom, colour, nd tste. The influence of HHP on white wine sensory ttributes nd the results of the pnellists scores re displyed in Figures 2,3,nd4.Thettributesreltedtowhitewineppernce were mintined (p 0.05) tthesmelevelduringpressuristion, including colour nd clrity (Figure 2). Overll qulity did not show significnt difference t 300 MP for ll times when compring it to the control (untreted white wine),butitdecresedsignificntlyt400mpnd500mp for ll pressuristion times. The present study is supported by Mok et l. [14], who showed similr result where no differences were mesured in the rom, tste, mouthfeel, nd overll sensory qulity between the HHP-treted smple t 350MPndtheuntretedsmplendwithp > 0.05. The olfctory (odour) ttributes tht were significntly (p 0.05) ffected by HHP included lcoholic odour, fruity odour, nd odour defects (Figure 3). lcoholic odours in white wine decresed significntly s pressure incresed, with the exception t 400 MP for 5 min. Fruity odours in white wine decresed significntly s pressure incresed wheres the odour defects incresed t 400 MP nd 500 MP t ll pressuristion times. When compring the stringent tstes of the different treted wine smples to the control, there ws no significnt difference with the control t 300 MP nd 400 MP, but stringency incresed significntly t 500 MP t ll the pressuristion times. The intensity of the lcoholic tste (Figure 4) ws not significntly different between the control nd 300 MP t the pressuristion times; however, it incresed significntly t 400 MP t ll the pressuristion times when compred to the control. lcoholic intensity t 500 MP t ll the pressuristion times decresed significntly when compred to the control one. The intensity of the fruity tste ws significntly similrbetweenthecontrolnd300mptllthepressuristion times, but white wine treted t 400 MP nd 500 MP hd less fruity tste thn the control smple. To explore the reltionships between the physicochemicl nd sensory ttributes of HHP-treted wine smples, Person s correltion ws performed on the sensory nd instrumentl dt to clculte the correltion coefficients (Tble 7: HHP t 500 MP for 15 min; other dt not shown). The physicochemicl prmeters for the control smple, including trtric cid (g L 1 ), reducing sugr (g L 1 ), degree of lcohol (% v/v), totl phenols (mg G ML 1 ), flvonoids (mg quercetin ml 1 ), nd DPPH (mm TE ml 1 ), re strongly correlted with the three sensory prmeters, lcoholic odours, clrity, nd fruity tste; ph ws significntly correlted with lcoholic tste, stringency, nd odour defects. None of the physicochemicl prmeters, including soluble solids ( brix), turbidity (NTU), free SO 2 (mg L 1 ), nd totl SO 2 (mg L 1 ), showed significnt correltions with the sensory prmeters (ttributes). The physicochemicl prmeters for white wine treted t 300 MP for 5 min, including soluble solids ( brix), ph, nd free SO 2 (mg L 1 ), were strongly correlted with the following five sensory prmeters: lcoholic odours, lcoholic tste, stringency, overll qulity, nd odour defects. With the
8 Journl of Food Qulity Tble 7: Correltion coefficients between physicochemicl nd sensory chrcteristics of white wine treted t 500 MP. Clrity Color Defects (odour) lcoholic (tste) Fruity (tste) lcoholic (odour) Fruity (odour) stringent (tste) Overll qulity Soluble solids ( Brix) 0.998 0.500 0.500 0.500 0.866 0.001 0.500 0.998 0.998 ph 0.998 0.500 0.500 0.500 0.866 0.001 0.500 0.998 0.998 Turbidity (NTU) 0.866 0.001 0.001 0.866 0.998 0.500 0 0.866 0.866 Sulphidric cid (g L 1 ) 0.998 0.500 0.500 0.001 0.866 0.001 0.500 0.998 0.998 Trtric cid (g L 1 ) 0.945 0.756 0.756 0.189 0.6547 0.327 0.756 0.945 0.945 Reducing sugr (g L 1 ) 0.866 0.001 0.001 0.866 0.998 0.500 0.001 0.866 0.866 lcoholic degree (% v/v) 0.866 0.001 0.001 0.866 0.998 0.500 0.001 0.866 0.866 SO 2 free (mg/l) 0.866 0.866 0.866 0.001 0.500 0.500 0.866 0.866 0.866 SO 2 totl (mg/l) 0.866 0.866 0.866 0.001 0.500 0.500 0.866 0.866 0.866 Totl phenolic (mg G ml 1 ) 0.922 0.797 0.797 0.1245 0.604 0.388 0.797 0.9216 0.9216 Flvonoid (mg quercetin ml 1 ) 0.759 0.184 0.184 0.9434 0.983 0.651 0.184 0.759 0.759 DPPH (mm TE ml 1 ) 0.865 0.003 0.003 0.868 0.998 0.503 0.003 0.865 0.865 10 9 1 1 1 1 8 Intensity 7 6 5 4 3 2 1 0 Control 300 MP/5 min 300 MP/10 min 300 MP/15 min 400 MP/5 min 400 MP/10 min 400 MP/15 min 500 MP/5 min 500 MP/10 min 500 MP/15 min Colour Clrity Overll qulity Tretments Figure 2: Effects of HHP on white wine sensory ttributes. Different letters in ech br indicte significnt differences between men vlues (p 0.05).
Journl of Food Qulity 9 9 Intensity 8 7 6 5 4 3 B B B b C C C D D c c c c1 D 2 1 1 1 1 1 c1 c2 0 Control 300 MP/5 min 300 MP/10 min 300 MP/15 min 400 MP/5 min 400 MP/10 min 400 MP/15 min 500 MP/5 min 500 MP/10 min 500 MP/15 min Tretments lcoholic odour Fruity odour Odour defects Figure 3: Effects of HHP on white wine sensory ttributes. Different letters in ech br indicte significnt differences between men vlues (p 0.05). exception of turbidity (NTU) nd DPPH (mm TE ml 1 ), they were significntly correlted with fruity odour nd fruity tste. None of the physicochemicl prmeters, including trtric cid (g L 1 ), reducing sugr (g L 1 ), lcohol degree (% v/v), totl SO 2 (mg L 1 ), totl phenols (mg G ml 1 ), nd flvonoids (mg quercetin ml 1 ), showed significnt correltions with the sensory prmeters (ttributes). Whitewinetretedt300MPfor10minshowedstrong correltion between ph nd the sensory prmeters nd totl SO 2 nd the sensory prmeters. There ws lso strong correltion between free SO 2 (mg L 1 ) nd four sensory prmeters (lcoholic tste, stringency, overll qulity, nd colour). The other physicochemicl prmeters were not correlted with the sensory prmeters. For white wine treted t 350 MP for 15 min, there ws only strong correltion between free SO 2 (mg L 1 )ndll the sensory prmeters. None of the physicochemicl prmeters, including solids ( brix), ph, turbidity (NTU), trtric cid (g L 1 ), reducing sugr (g L 1 ), lcohol degree (% v/v), totl SO 2 (mg L 1 ), totl phenols (mg G ml 1 ), flvonoids (mg quercetin ml 1 ), nd DPPH (mm TE ml 1 ), were significntlycorreltedwiththesensoryprmeters(ttributes). White wine treted t 400 MP for 10 min showed noticeble correltion only between the physicochemicl prmeters of totl SO 2 (mg L 1 ), free SO 2 (mg L 1 ), nd ll the sensory prmeters, with the exception of lcoholic odour nd tste. Furthermore, white wine treted t 400 MP for 10 min hd strong correltion mong physicochemicl prmeters, including soluble solids ( brix), reducing sugr (g L 1 ), totl SO 2 (mg L 1 ), flvonoids (mg quercetin ml 1 ), nd the sensory prmeters of lcoholic odours nd colour. The ph nd free SO 2 (mg L 1 ) hd strong correltion with the sensory prmeters of stringency, clrity, nd fruity tste. White wine treted t 400 MP for 15 min hd soluble solids ( brix) tht were strongly correlted with lcoholic odour nd odour defect. The trtric cid (g L 1 ) prmeter ws strongly correlted with fruity odour while the free SO 2 (mg L 1 ) prmeter ws lso correlted with lcoholic tste, stringency, overll qulity, clrity, nd fruity tste. Totl phenols (mg G ml 1 ) were correlted with lcoholic odour, colour, nd odour defect. Finlly, the tretment t 500 MP for 15 min hd strong correltion between the physicochemicl prmeters of soluble solids ( brix), ph, nd trtric cid (g L 1 )ndthethree sensory prmeters of stringency, overll qulity, nd clrity. Turbidity (NTU), reducing sugr (g L 1 ), nd the degree of lcohol(%v/v)lsohdhighcorreltionwithfruitytste. None of the other physicochemicl prmeters exhibited ny significnt correltions with the sensory prmeters (ttributes).
10 Journl of Food Qulity 10 9 8 1 1 1 1 B Intensity 7 6 5 4 B B b b b 3 C C C 2 1 0 Control 300 MP/5 min 300 MP/10 min 300 MP/15 min 400 MP/5 min 400 MP/10 min 400 MP/15 min 500 MP/5 min 500 MP/10 min 500 MP/15 min Tretments stringent tste lcoholic tste Fruity tste Figure 4: Effects of HHP on white wine sensory ttributes. Different letters in ech br indicte significnt differences between men vlues (p 0.05). stringency is regrded s one of the most importnt orgnoleptic chrcteristics of wine. The stringency of HHPtreted wines ws positively correlted with free SO 2 t 300 MP nd 400 MP for ll the pressuristion times, with theexceptiont300mpfor5minthtincludedsolublesolid ( brix) nd ph nd 400 MP for 5 min tht included totl SO 2. It ws positively correlted only with ph t 500 MP for 15 min. Some importnt dvntges when using this technology (HHP) in the wine industry re the inctivtion of microorgnisms nd enzymes nd qulity retention, such scolourndflvour,whichcouldhelpthewineindustry reduces the SO 2 levels to produce the sme effect. 4. Conclusions Overll, the results of this study indicted tht the HHP tretment did not influence the physicochemicl prmeters of totl phenols nd flvonoids of white wine. However, thepressuristiont300mp,400mp,nd500mpfor 15 min incresed free nd totl SO 2,swellsthecontentsof ntioxidnt cpcity t 300 MP for ll the time nd 400 MP for5minnd10mininwhitewine.lsoitisimportnt tht the sensory ttributes, such s tste, odour, nd overll qulity, were not ffected by HHP processing t 300 MP. The use of this technique hs the potentil to decrese the mount of SO 2 dded to rw grpes mintining the sme properties found in untreted wine. This enhnces the process becuse of the problem ssocited with dding of SO 2.Thepotentil of HHP technology is huge for wine industries, nd this study hs shown tht HHP tretment not only decreses the microbillodbutlsoimprovestheorgnolepticproperties nd mkes imperceptible colour chnges during the process. However, HHP use for wine conservtion is only vible in the finl stge of winemking, replcing the ddition of SO 2 before bottling. Their use in previous winemking stges my interfere with the nturl fermenttion process ffecting the fungi, yest, nd the cid lctic bcteri present in the grpes. This study provided vluble insights into the biochemicl nd sensory composition of commercil white wine nd how this might chnge during HHP processing.
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