Effect of the high pressure treatments on the physicochemical properties of the young red wines supplemented with pyruvic acid

HHP is an important technology for food processing. This work shows that HHP can promote the formation of complex anthocyanin pyruvic adducts and physicochemical properties of a young red wine containing additional pyruvic acid. Therefore, HHP can be potentially used to initiate the condensation reactions between anthocyanins and other compounds in wine rapidly, thus stabilizing the wine color and accelerating the wine aging process.