Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak ( Quercus ilex ) Chips. Influence on Physicochemical and Sensory Characteristics

The use of holm oak ( ) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Five treatments were investigated: (i) bottl...

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Bibliographic Details
Published in:Foods 2021-04, Vol.10 (4), p.899
Main Authors: Valdés, María Esperanza, Ramírez, Rosario, Martínez-Cañas, Manuel Alejandro, Frutos-Puerto, Samuel, Moreno, Daniel
Format: Article
Language:English
Subjects:
Aging
Alcoholic beverages
Bottling
chromatic characteristics
CIELAB
Costs
Fermentation
Food science
HHP
High pressure
Maceration
Oak
Polyphenols
Quercus ilex
Raw materials
sensorial
Sensory properties
Stainless steel
sulfites
Sulfur
Wine
Wines
Wood
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Summary:The use of holm oak ( ) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days. HHP5, HHP30, and M increased the polyphenols content, thus modified the chromatic characteristics regarding B and M treatments of white wines, also the tasters differentiated HHP5, HHP30, and M from B and T. However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10040899