engleski

Influence of thermosonication on colour and content of phenolic compounds in red wine

Wine production represents a complex chemical and microbiological procedure where the use of sulfur dioxide in terms of antiseptic and antioxidant protection is most common practice. Despite its positive effects, this compound recently has been related to intolerance or even allergic reactions in some consumers, which has globally resulted in efforts for finding new, healthier and safe strategies in order to reduce or even replace the use of SO2 as preservative. Herein, the use of novel, non-thermal technologies such as high power ultrasound (HPU), high hydrostatic pressure (HHP) and non-thermal plasma (NTP) are often emphasized, especially in terms of microbial stabilization of wines. Until now, HHP and HPU had been successfully applied in wine, as techniques for microbial inactivation, for increasing the extraction of phenolic and aroma compounds from grapes, as well as for accelerating the wine aging process. Contrary to the described techniques, little is known about the effect of NTP on wine quality. Its application was only reported in our previous study where the effect of NTP on phenolic compounds and chromatic characteristics of white and red wines was examined. But, recent studies involving fruit juices demonstrated that application of this technique improved extraction of phenolic compounds and fruit juice pasteurization. Despite the potential benefits of presented techniques regarding the microbial stabilization of wines, it is necessary to evaluate their impact on sensory properties, as one of the main parameters of wine quality. Hence, the aim of this paper was to evaluate the effect of these techniques on the sensory changes and chromatic characteristics of Cabernet Sauvignon wine.

colour, high power ultrasound (HPU), phenolic compounds, red wine, thermosonication

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