Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing

• We investigated quality parameter evolution of red wine during pressurization.
• Pressurization led to decreases in phenolic compound contents in wine.
• Pressure level played a more important role than pressure holding time.
• We used UV–vis spectroscopy to predict phenolic composition of HHP-treated wines.

The evolution of main quality parameters of Nero D'avola Syrah red wine from the vintage of 2010 during high hydrostatic pressure (HHP) processing at various conditions was studied. ANOVA-simultaneous component analysis (ASCA) was used to interpret the effects of pressure (250–650 MPa) and pressure holding time (15–120 min) on the determined wine quality parameters. The results of ASCA indicated that both factors significantly (p < 0.05) affect the whole data set about wine quality parameters whereas their interaction effect was insignificant. In the meantime, the factor “pressure” played a more important role than “pressure holding time” in affecting wine quality parameters. Moreover, HHP at current conditions led to the decreases of phenolic compounds in wine and the phenolic composition can be used to discriminate wines pressurized at different conditions. On the other hand, the partial least square regression (PLSR) was effective to correlate the phenolic composition of wine during pressurization with several wavelengths selected from the wine UV–vis spectra, except the tannins content.Industrial relevanceHHP at a high pressure can be used to modify the physicochemical properties of wine and subsequently affect their organoleptic properties for the wine industry. Moreover, the UV-vis spectroscopy can be used to determine the phenolic composition of wine rapidly during HHP processing.