Evaluation of the potential of high pressure technology as an enological practice for red wines
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- 作者：Mickael C. Santosa ; Clá ; udia Nunesa ; claudianunes@ua.pt" class="auth_mail" title="E-mail the corresponding author ; Michael Jourdesb ; c ; Pierre-Louis Teissedreb ; c ; Ana Rodriguesd ; Osvaldo Amadod ; Jorge A. Saraivaa ; Manuel A. Coimbraa
- 关键词：High pressure ; Red wine ; Anthocyanins ; Flavan-3-ols ; Flavonols ; Degree of polymerization ; Tannin
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：33
- 期：Complete
- 页码：76-83
- 全文大小：454 K
文摘
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HHP treatments influence long term red wine phenolic composition.
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Pressurized red wine presented lower content of monomeric anthocyanins, phenolic acids, and flavonols.
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HHP influences the polymerization and cleavage reactions of phenolic compounds.
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HHP seems to promote reactions that are associated with those observed during wine aging.