Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines
Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly af...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/7/4/69 |
| _version_ | 1797506579540475904 |
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| author | Sanelle van Wyk Lewis Hong Filipa V. M. Silva |
| author_facet | Sanelle van Wyk Lewis Hong Filipa V. M. Silva |
| author_sort | Sanelle van Wyk |
| collection | DOAJ |
| description | Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines. |
| first_indexed | 2024-03-10T04:34:32Z |
| format | Article |
| id | doaj.art-3ded5ebc9a7e4bd5aa0b0096ad166196 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T04:34:32Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-3ded5ebc9a7e4bd5aa0b0096ad1661962023-11-23T03:51:47ZengMDPI AGBeverages2306-57102021-10-01746910.3390/beverages7040069Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table WinesSanelle van Wyk0Lewis Hong1Filipa V. M. Silva2Department of Chemical & Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New ZealandDepartment of Chemical & Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New ZealandLEAF—Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalWine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.https://www.mdpi.com/2306-5710/7/4/69pasteurizationHPPPEFUSstoragequality |
| spellingShingle | Sanelle van Wyk Lewis Hong Filipa V. M. Silva Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines Beverages pasteurization HPP PEF US storage quality |
| title | Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines |
| title_full | Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines |
| title_fullStr | Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines |
| title_full_unstemmed | Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines |
| title_short | Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines |
| title_sort | non thermal high pressure processing pulsed electric fields and ultrasound preservation of five different table wines |
| topic | pasteurization HPP PEF US storage quality |
| url | https://www.mdpi.com/2306-5710/7/4/69 |
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