Naslov
Effect of high hydrostatic pressure on the volatile compounds in wine

Autori
Tomašević, Marina ; Lukić, Katarina ; Bosiljkov, Tomislav ; Ćurko, Natka ; Kovačević Ganić, Karin

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts / - Sarajevo, 2017

Skup
28th International Scientific-Expert Conference of Agriculture and Food Industry

Mjesto i datum
Sarajevo, Bosna i Hercegovina, 27.09.2017. - 29.09.2017

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
high hydrostatic pressure, aroma compounds, wine, GC/MS

Sažetak
Application of high hydrostatic pressure (HHP) as innovative technology for food preservation and processing, has increased substantially during the last decade. Recently, HHP has been identified as potential alternative process for microbial preservation of wine, as well as wine aging accelerator throughout modifying wine physicochemical and sensorial characteristics, primarily phenolic composition, colour and astringency intensity. Due to the lack of information about its influence on aroma composition, the aim of this paper was to study the effect of HHP on volatile aroma compounds of young white and red wines (Vitis vinifera L. Graševina and Cabernet Sauvignon). Wines were pressurized at 200, 400 and 600 MPa for 5, 15 and 25 min and analyzed immediately after treatment. Volatile aroma compounds were identified and quantified by solid-phase microextraction coupled with gas chromatography- mass spectrometry (SPME-GC/MS). Applied treatments resulted in slight changes in concentrations of aroma compounds, primarily decrease of esters in both, white and red wine. But, in most cases the observed differences were not significant. Obtained results suggest that HHP could be potentially used as an alternative process to sulfur dioxide addition, primarily to inactivate bacteria and yeasts without causing quality changes.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA