Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems
The demand for chemical-free beverages is posing a challenge to the wine industry to provide safe and healthy products with low concentrations of chemical preservatives. The development of new technologies, such as Atmospheric Pressure Cold Plasma (APCP), offers the wine industry the opportunity to...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-08-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/5/3/50 |
| _version_ | 1819211135950258176 |
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| author | Elisa Sainz-García Isabel López-Alfaro Rodolfo Múgica-Vidal Rosa López Rocío Escribano-Viana Javier Portu Fernando Alba-Elías Lucía González-Arenzana |
| author_facet | Elisa Sainz-García Isabel López-Alfaro Rodolfo Múgica-Vidal Rosa López Rocío Escribano-Viana Javier Portu Fernando Alba-Elías Lucía González-Arenzana |
| author_sort | Elisa Sainz-García |
| collection | DOAJ |
| description | The demand for chemical-free beverages is posing a challenge to the wine industry to provide safe and healthy products with low concentrations of chemical preservatives. The development of new technologies, such as Atmospheric Pressure Cold Plasma (APCP), offers the wine industry the opportunity to contribute to this continuous improvement. The purpose of this research is to evaluate the effect of Argon APCP treatment, applied in both batch and flow systems, on Tempranillo red wine quality. Batch treatments of 100 mL were applied with two powers (60 and 90 W) at four periods (1, 3, 5, and 10 min). For flowing devices, 750 mL of wine with a flow of 1.2 and 2.4 L/min were treated at 60 and 90 W for 25 min and was sampled every 5 min. Treatments in batch resulted in wines with greater color intensity, lower tonality, and higher content in total phenolic compounds and anthocyanins, so that they were favorable for wine quality. Among the batch treatments, the one with the lowest power was the most favorable. Flow continuous treatments, despite being more appropriate to implement in wineries, neither led to significant improvements in the chromatic and phenolic wine properties nor caused wine spoilage. |
| first_indexed | 2024-12-23T06:22:16Z |
| format | Article |
| id | doaj.art-59fcef09a97b4472971beeb594f9e002 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-12-23T06:22:16Z |
| publishDate | 2019-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-59fcef09a97b4472971beeb594f9e0022022-12-21T17:57:10ZengMDPI AGBeverages2306-57102019-08-01535010.3390/beverages5030050beverages5030050Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow SystemsElisa Sainz-García0Isabel López-Alfaro1Rodolfo Múgica-Vidal2Rosa López3Rocío Escribano-Viana4Javier Portu5Fernando Alba-Elías6Lucía González-Arenzana7Departamento de Ingeniería Mecánica, Universidad de La Rioja, Calle San José de Calasanz, 31, 26004 Logroño, SpainInstituto de Ciencias de la Vid y del Vino, ICVV (Gobierno de La Rioja, Universidad de La Rioja and CSIC), Finca La Grajera, Ctra. Burgos, Km. 6, 26007 Logroño, SpainDepartamento de Ingeniería Mecánica, Universidad de La Rioja, Calle San José de Calasanz, 31, 26004 Logroño, SpainInstituto de Ciencias de la Vid y del Vino, ICVV (Gobierno de La Rioja, Universidad de La Rioja and CSIC), Finca La Grajera, Ctra. Burgos, Km. 6, 26007 Logroño, SpainInstituto de Ciencias de la Vid y del Vino, ICVV (Gobierno de La Rioja, Universidad de La Rioja and CSIC), Finca La Grajera, Ctra. Burgos, Km. 6, 26007 Logroño, SpainInstituto de Ciencias de la Vid y del Vino, ICVV (Gobierno de La Rioja, Universidad de La Rioja and CSIC), Finca La Grajera, Ctra. Burgos, Km. 6, 26007 Logroño, SpainDepartamento de Ingeniería Mecánica, Universidad de La Rioja, Calle San José de Calasanz, 31, 26004 Logroño, SpainInstituto de Ciencias de la Vid y del Vino, ICVV (Gobierno de La Rioja, Universidad de La Rioja and CSIC), Finca La Grajera, Ctra. Burgos, Km. 6, 26007 Logroño, SpainThe demand for chemical-free beverages is posing a challenge to the wine industry to provide safe and healthy products with low concentrations of chemical preservatives. The development of new technologies, such as Atmospheric Pressure Cold Plasma (APCP), offers the wine industry the opportunity to contribute to this continuous improvement. The purpose of this research is to evaluate the effect of Argon APCP treatment, applied in both batch and flow systems, on Tempranillo red wine quality. Batch treatments of 100 mL were applied with two powers (60 and 90 W) at four periods (1, 3, 5, and 10 min). For flowing devices, 750 mL of wine with a flow of 1.2 and 2.4 L/min were treated at 60 and 90 W for 25 min and was sampled every 5 min. Treatments in batch resulted in wines with greater color intensity, lower tonality, and higher content in total phenolic compounds and anthocyanins, so that they were favorable for wine quality. Among the batch treatments, the one with the lowest power was the most favorable. Flow continuous treatments, despite being more appropriate to implement in wineries, neither led to significant improvements in the chromatic and phenolic wine properties nor caused wine spoilage.https://www.mdpi.com/2306-5710/5/3/50atmospheric pressure cold plasmacontinuous flowbatchArgonred winecolor |
| spellingShingle | Elisa Sainz-García Isabel López-Alfaro Rodolfo Múgica-Vidal Rosa López Rocío Escribano-Viana Javier Portu Fernando Alba-Elías Lucía González-Arenzana Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems Beverages atmospheric pressure cold plasma continuous flow batch Argon red wine color |
| title | Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems |
| title_full | Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems |
| title_fullStr | Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems |
| title_full_unstemmed | Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems |
| title_short | Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems |
| title_sort | effect of the atmospheric pressure cold plasma treatment on tempranillo red wine quality in batch and flow systems |
| topic | atmospheric pressure cold plasma continuous flow batch Argon red wine color |
| url | https://www.mdpi.com/2306-5710/5/3/50 |
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