High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine

HHP is an important technology which could simulate the traditional aging process in wine industry and could shorten a lot of time and save great economic costs. However, no HHP-treated wine has been introduced in the market throughout the world so far. This is due, in large part, to the lack of correlation studies. In this study, we proved that HHP didn't change grape variety and grape geographic origin phenolic characteristics, hence it could be used in geographic indication wines and varietal wines. With these results, we hope HHP technology could be successfully used in wine industry as early as possible.