Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415717 | Innovative Food Science & Emerging Technologies | 2016 | 8 Pages |
Abstract
During the last decade, the use of high hydrostatic pressure (HHP) as a non-thermal technology for food preservation and modification has increased substantially. Recently, pressure treatments have shown to influence long term red wine physicochemical and sensorial characteristics, leading to aged wine-like characteristics. Therefore, the use of HHP technology to modify wine composition could benefit the wine industry, especially to improve wines with low aging potential. This work shows that HHP can be potentially used as enological practice, modulating the organoleptic properties of wine by decreasing astringency and increasing pleasant aromas. It seems possible to exploit commercially the production of young red wines with distinct characteristics using this technology, addressing the market and consumer demand.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Mickael C. Santos, Cláudia Nunes, Michael Jourdes, Pierre-Louis Teissedre, Ana Rodrigues, Osvaldo Amado, Jorge A. Saraiva, Manuel A. Coimbra,