Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (<i>Quercus ilex</i>) Chips. Influence on Physicochemical and Sensory Characteristics
Background: The use of holm oak (<i>Quercus ilex</i>) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Me...
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| Format: | Article |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/899 |
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| author | María Esperanza Valdés Rosario Ramírez Manuel Alejandro Martínez-Cañas Samuel Frutos-Puerto Daniel Moreno |
| author_facet | María Esperanza Valdés Rosario Ramírez Manuel Alejandro Martínez-Cañas Samuel Frutos-Puerto Daniel Moreno |
| author_sort | María Esperanza Valdés |
| collection | DOAJ |
| description | Background: The use of holm oak (<i>Quercus ilex</i>) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Methods: Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days. Results: HHP5, HHP30, and M increased the polyphenols content, thus modified the chromatic characteristics regarding B and M treatments of white wines, also the tasters differentiated HHP5, HHP30, and M from B and T. However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. Conclusions: This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines. |
| first_indexed | 2024-03-10T12:10:42Z |
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| id | doaj.art-8355d68cf17a434cb41b5963c3b8f6d2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:10:42Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8355d68cf17a434cb41b5963c3b8f6d22023-11-21T16:14:02ZengMDPI AGFoods2304-81582021-04-0110489910.3390/foods10040899Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (<i>Quercus ilex</i>) Chips. Influence on Physicochemical and Sensory CharacteristicsMaría Esperanza Valdés0Rosario Ramírez1Manuel Alejandro Martínez-Cañas2Samuel Frutos-Puerto3Daniel Moreno4Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, SpainCenter for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, SpainCenter for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, SpainCenter for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, SpainCenter for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, SpainBackground: The use of holm oak (<i>Quercus ilex</i>) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Methods: Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days. Results: HHP5, HHP30, and M increased the polyphenols content, thus modified the chromatic characteristics regarding B and M treatments of white wines, also the tasters differentiated HHP5, HHP30, and M from B and T. However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. Conclusions: This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines.https://www.mdpi.com/2304-8158/10/4/899HHPpolyphenolschromatic characteristicsCIELABsulfitessensorial |
| spellingShingle | María Esperanza Valdés Rosario Ramírez Manuel Alejandro Martínez-Cañas Samuel Frutos-Puerto Daniel Moreno Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (<i>Quercus ilex</i>) Chips. Influence on Physicochemical and Sensory Characteristics Foods HHP polyphenols chromatic characteristics CIELAB sulfites sensorial |
| title | Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (<i>Quercus ilex</i>) Chips. Influence on Physicochemical and Sensory Characteristics |
| title_full | Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (<i>Quercus ilex</i>) Chips. Influence on Physicochemical and Sensory Characteristics |
| title_fullStr | Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (<i>Quercus ilex</i>) Chips. Influence on Physicochemical and Sensory Characteristics |
| title_full_unstemmed | Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (<i>Quercus ilex</i>) Chips. Influence on Physicochemical and Sensory Characteristics |
| title_short | Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (<i>Quercus ilex</i>) Chips. Influence on Physicochemical and Sensory Characteristics |
| title_sort | accelerating aging of white and red wines by the application of hydrostatic high pressure and maceration with holm oak i quercus ilex i chips influence on physicochemical and sensory characteristics |
| topic | HHP polyphenols chromatic characteristics CIELAB sulfites sensorial |
| url | https://www.mdpi.com/2304-8158/10/4/899 |
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