Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

The influence of high hydrostatic pressure (HHP) processing on the physicochemical and sensorial properties of Nero D'avola Syrah red wine from the vintage of 2010 was investigated in the present study. Wines were treated at 650MPa for 0.25, 0.5, 1 and 2h, respectively. HHP processing at mentio...

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Veröffentlicht in:	Innovative food science & emerging technologies 2012-10, Vol.16, p.409-416
Hauptverfasser:	Tao, Yang, Sun, Da-Wen, Górecki, Adrian, Błaszczak, Wioletta, Lamparski, Grzegorz, Amarowicz, Ryszard, Fornal, Józef, Jeliński, Tomasz
Format:	Artikel
Sprache:	eng
Schlagworte:	anthocyanins chemical equilibrium chemical reactions color esters evaporation flavonols High hydrostatic pressure processing high pressure treatment microorganisms oak barrels odors Physicochemical parameters physicochemical properties Red wine red wines Sensory analysis sensory evaluation shelf life tannins taste Vitaceae Weibull statistics wine aging wine industry wood
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Zusammenfassung:	The influence of high hydrostatic pressure (HHP) processing on the physicochemical and sensorial properties of Nero D'avola Syrah red wine from the vintage of 2010 was investigated in the present study. Wines were treated at 650MPa for 0.25, 0.5, 1 and 2h, respectively. HHP processing at mentioned conditions significantly (p
ISSN:	1466-8564 1878-5522
DOI:	10.1016/j.ifset.2012.09.005