Naslov
Influence of high power ultrasound, high hydrostatic pressure and non-thermal plasma on the changes in sensory and color properties of wine

Autori
Križanović, Stela ; Kelšin, Karla ; Režek Jambrak, Anet ; Bosiljkov, Tomislav ; Vukušić, Tomislava ; Marković, Ksenija ; Tomašević, Marina ; Kovačević Ganić, Karin

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of Natural resources, green technology & sustainable development/3. / - , 2018, 6-11

Skup
3rd Natural resources green technology & sustainable development-GREEN/3

Mjesto i datum
Zagreb, Hrvatska, 05.06.2018. - 08.06.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
high power ultrasound, high hydrostatic pressure, non-thermal plasma, sensory properties, wine

Sažetak
Non-thermal processing techniques, such as high power ultrasound (HPU), high hydrostatic pressure (HHP) and non-thermal plasma (NTP) are considered to be very promising alternative to conventionally processing methods. These techniques, for certain operating parameters, offer a great opportunities for wine preservation due to their antimicrobial effects and, potentially, they could be used as an alternative to sufur dioxide additions in winemaking. Hence, it is important to evaluate their influence on the overall quality of wine. The aim of this research was to determine the influence of HPU, HHP and NTP techniques on the wine sensory and color properties, as one of its key quality characteristics. For each technique, several variations of parameters were applied: (i) pressures of 100 and 200 MPa during 1, 3, 5, 15 and 25 min in the case of HHP, (ii) probe diameters of 12.7 and 19.1 mm during 3, 6, 10 and 15 min for the HPU and (iii) frequencies of 60 and 120 Hz during 3, 5, 10, 20 and 30 min in the case of NTP treatment. After applied treatment sensory analysis was conducted in form of triangle tests, where the panelists were asked to smell the wine samples and mark the one that differs from other two. Color was determined using the CIELab space. Results showed considerable variations between applied techniques. HHP showed to be the least negative one since there were no significant differences in sensory properties between non-treated and treated wines. Furthermore, similar trends were observed in HPU treated wine samples, except the treatment with 12.7 mm probe during 15 min which resulted in sensory significantly different treated wines. Statistically, NTP treatment had the most pronounced negative sensory effect, with the exception of treatment conducted during 3 min which had no influence on sensory properties of wine. Similar to the sensory properties but in a lesser extent, the changes of color parameters occurred after the HPU and NTP treatment, while HHP did not have any effect.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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