High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage

•High hydrostatic pressure (HHP) treatments influence long-term white and red wine volatile composition.•Pressurised wines had a higher content of furans, aldehydes, ketones, and acetals.•HHP treatments promote the Maillard reaction, and alcohol and fatty acid oxidation.•HHP enhances characteristics...

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Bibliographic Details
Published in:Food chemistry 2015-12, Vol.188, p.406-414
Main Authors: Santos, Mickael C., Nunes, Cláudia, Rocha, M. Angélica M., Rodrigues, Ana, Rocha, Sílvia M., Saraiva, Jorge A., Coimbra, Manuel A.
Format: Article
Language:English
Subjects:
Chromatography, Gas
Ethanol - analysis
Fatty acids oxidation
Food Packaging
Food Storage
GC × GC–ToFMS
High hydrostatic pressure
Hydrostatic Pressure
Maillard reaction
Principal components analysis
Sulfur Dioxide - analysis
Sulphur dioxide-free wines
Volatile Organic Compounds - analysis
Wine - analysis
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Summary:•High hydrostatic pressure (HHP) treatments influence long-term white and red wine volatile composition.•Pressurised wines had a higher content of furans, aldehydes, ketones, and acetals.•HHP treatments promote the Maillard reaction, and alcohol and fatty acid oxidation.•HHP enhances characteristics associated with aged and/or thermally treated wines. The impact of high hydrostatic pressure (HHP) treatments on volatile composition of sulphur dioxide-free wines during bottle storage was studied. For this purpose, white and red wines were produced without sulphur dioxide (SO2) and, at the end of the alcoholic fermentation, the wines were pressurised at 500MPa and 425MPa for 5min. Wine with 40ppm of SO2 and a wine without a preservation treatment were used as controls. More than 160 volatile compounds, distributed over 12 chemical groups, were identified in the wines by an advanced gas chromatography technique. The pressurised wines contained a higher content of furans, aldehydes, ketones, and acetals, compared with unpressurised wines after 9months of storage. The changes in the volatile composition indicate that HHP treatments accelerated the Maillard reaction, and alcohol and fatty acid oxidation, leading to wines with a volatile composition similar to those of faster aged and/or thermally treated wines.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.05.002