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

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

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 (250–650MPa) and press...

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Veröffentlicht in:Innovative food science & emerging technologies 2013-10, Vol.20, p.81-90
Hauptverfasser: Tao, Yang, Wu, Di, Sun, Da-Wen, Górecki, Adrian, Błaszczak, Wioletta, Fornal, Józef, Jeliński, Tomasz
Format: Artikel
Sprache:eng
Schlagworte:
ASCA
Evolution
HHP
High hydrostatic pressure processing
Hydrostatic pressure
Least squares method
Pressurization
Pressurizing
Quality parameter
Red wine
Regression
Spectra
UV–vis spectroscopy
Wines
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Zusammenfassung: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 (250–650MPa) and pressure holding time (15–120min) on the determined wine quality parameters. The results of ASCA indicated that both factors significantly (p
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2013.05.008