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 |
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| container_title | Innovative food science & emerging technologies |
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| creator | Tao, Yang Wu, Di Sun, Da-Wen Górecki, Adrian Błaszczak, Wioletta Fornal, Józef Jeliński, Tomasz |
| description | 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 |
| doi_str_mv | 10.1016/j.ifset.2013.05.008 |
| format | Article |
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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.
•We investigated quality parameter evolution of red wine during pressurization.•Pressurization led to decreases in phenolic compound contents in wine.•Pressure level played a more important role than pressure holding time.•We used UV–vis spectroscopy to predict phenolic composition of HHP-treated wines.</description><identifier>ISSN: 1466-8564</identifier><identifier>EISSN: 1878-5522</identifier><identifier>DOI: 10.1016/j.ifset.2013.05.008</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>ASCA ; Evolution ; HHP ; High hydrostatic pressure processing ; Hydrostatic pressure ; Least squares method ; Pressurization ; Pressurizing ; Quality parameter ; Red wine ; Regression ; Spectra ; UV–vis spectroscopy ; Wines</subject><ispartof>Innovative food science & emerging technologies, 2013-10, Vol.20, p.81-90</ispartof><rights>2013 Elsevier Ltd</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c336t-13e33e61af87b3c1d38c05a29bcd90137bc8a9f4134c5def6ec9d0f3757753d23</citedby><cites>FETCH-LOGICAL-c336t-13e33e61af87b3c1d38c05a29bcd90137bc8a9f4134c5def6ec9d0f3757753d23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ifset.2013.05.008$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3549,27923,27924,45994</link.rule.ids></links><search><creatorcontrib>Tao, Yang</creatorcontrib><creatorcontrib>Wu, Di</creatorcontrib><creatorcontrib>Sun, Da-Wen</creatorcontrib><creatorcontrib>Górecki, Adrian</creatorcontrib><creatorcontrib>Błaszczak, Wioletta</creatorcontrib><creatorcontrib>Fornal, Józef</creatorcontrib><creatorcontrib>Jeliński, Tomasz</creatorcontrib><title>Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing</title><title>Innovative food science & emerging technologies</title><description>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<0.05) affect the whole data set about wine quality parameters whereas their interaction effect was insignificant. In the meantime, the factor “pressure” played a more important role than “pressure holding time” in affecting wine quality parameters. Moreover, HHP at current conditions led to the decreases of phenolic compounds in wine and the phenolic composition can be used to discriminate wines pressurized at different conditions. On the other hand, the partial least square regression (PLSR) was effective to correlate the phenolic composition of wine during pressurization with several wavelengths selected from the wine UV–vis spectra, except the tannins content.
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.
•We investigated quality parameter evolution of red wine during pressurization.•Pressurization led to decreases in phenolic compound contents in wine.•Pressure level played a more important role than pressure holding time.•We used UV–vis spectroscopy to predict phenolic composition of HHP-treated wines.</description><subject>ASCA</subject><subject>Evolution</subject><subject>HHP</subject><subject>High hydrostatic pressure processing</subject><subject>Hydrostatic pressure</subject><subject>Least squares method</subject><subject>Pressurization</subject><subject>Pressurizing</subject><subject>Quality parameter</subject><subject>Red wine</subject><subject>Regression</subject><subject>Spectra</subject><subject>UV–vis spectroscopy</subject><subject>Wines</subject><issn>1466-8564</issn><issn>1878-5522</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNp9kDtPwzAUhSMEEqXwC1g8siTYcew4AwOqeEmVEBLMlmvftK7SpPWjKP8ehzIz-dg651zfL8tuCS4IJvx-W9jWQyhKTGiBWYGxOMtmRNQiZ6wsz5OuOM8F49VlduX9FmNSY1rNsvEjqj7YoII9AlK9QXsHxurfqw_RjGhoUdgAguPQxWCHfnr4tj2gQ1SdDSPaK6d2EMB5ZKKz_Rpt7HqDNqNxg5-a9VTqfXSQxKCTTKbr7KJVnYebv3OefT0_fS5e8-X7y9vicZlrSnnICQVKgRPVinpFNTFUaMxU2ay0adK69UoL1bQVoZVmBloOujG4pTWra0ZNSefZ3ak3jT5E8EHurNfQdaqHIXpJeE2YoJzQZKUnq04f9w5auXd2p9woCZYTaLmVv6DlBFpiJhPolHo4pSBtcbTgpNcWep0wOtBBmsH-m_8BbCKLrg</recordid><startdate>201310</startdate><enddate>201310</enddate><creator>Tao, Yang</creator><creator>Wu, Di</creator><creator>Sun, Da-Wen</creator><creator>Górecki, Adrian</creator><creator>Błaszczak, Wioletta</creator><creator>Fornal, Józef</creator><creator>Jeliński, Tomasz</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201310</creationdate><title>Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing</title><author>Tao, Yang ; Wu, Di ; Sun, Da-Wen ; Górecki, Adrian ; Błaszczak, Wioletta ; Fornal, Józef ; Jeliński, Tomasz</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c336t-13e33e61af87b3c1d38c05a29bcd90137bc8a9f4134c5def6ec9d0f3757753d23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>ASCA</topic><topic>Evolution</topic><topic>HHP</topic><topic>High hydrostatic pressure processing</topic><topic>Hydrostatic pressure</topic><topic>Least squares method</topic><topic>Pressurization</topic><topic>Pressurizing</topic><topic>Quality parameter</topic><topic>Red wine</topic><topic>Regression</topic><topic>Spectra</topic><topic>UV–vis spectroscopy</topic><topic>Wines</topic><toplevel>online_resources</toplevel><creatorcontrib>Tao, Yang</creatorcontrib><creatorcontrib>Wu, Di</creatorcontrib><creatorcontrib>Sun, Da-Wen</creatorcontrib><creatorcontrib>Górecki, Adrian</creatorcontrib><creatorcontrib>Błaszczak, Wioletta</creatorcontrib><creatorcontrib>Fornal, Józef</creatorcontrib><creatorcontrib>Jeliński, Tomasz</creatorcontrib><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Innovative food science & emerging technologies</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tao, Yang</au><au>Wu, Di</au><au>Sun, Da-Wen</au><au>Górecki, Adrian</au><au>Błaszczak, Wioletta</au><au>Fornal, Józef</au><au>Jeliński, Tomasz</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing</atitle><jtitle>Innovative food science & emerging technologies</jtitle><date>2013-10</date><risdate>2013</risdate><volume>20</volume><spage>81</spage><epage>90</epage><pages>81-90</pages><issn>1466-8564</issn><eissn>1878-5522</eissn><abstract>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<0.05) affect the whole data set about wine quality parameters whereas their interaction effect was insignificant. In the meantime, the factor “pressure” played a more important role than “pressure holding time” in affecting wine quality parameters. Moreover, HHP at current conditions led to the decreases of phenolic compounds in wine and the phenolic composition can be used to discriminate wines pressurized at different conditions. On the other hand, the partial least square regression (PLSR) was effective to correlate the phenolic composition of wine during pressurization with several wavelengths selected from the wine UV–vis spectra, except the tannins content.
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.
•We investigated quality parameter evolution of red wine during pressurization.•Pressurization led to decreases in phenolic compound contents in wine.•Pressure level played a more important role than pressure holding time.•We used UV–vis spectroscopy to predict phenolic composition of HHP-treated wines.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.ifset.2013.05.008</doi><tpages>10</tpages></addata></record> |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | ASCA Evolution HHP High hydrostatic pressure processing Hydrostatic pressure Least squares method Pressurization Pressurizing Quality parameter Red wine Regression Spectra UV–vis spectroscopy Wines |
| title | Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing |
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