The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines |
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| Affiliation: | 1. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran;2. Faculty of Physics, University of Tabriz, Tabriz, Iran;3. Plasma Research Group, Research Institute for Applied Physics and Astronomy (RIAPA), University of Tabriz, Tabriz, Iran;4. Nutrition Research Center, Department of Clinical Nutrition, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran;5. Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran;1. Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China;3. Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China |
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| Abstract: | The cold plasma is an emerging electrotechnology for the improvement of food safety without loss of physicochemical or sensory properties. The purpose of this study was to evaluate the effects of plasma treatments on the chromatic characteristics and phenolic composition of red and white wines. The red wine Cabernet Sauvignon and white wine Gra?evina were treated with high voltage electrical discharge plasma considering the variations in frequency (60, 90 and 120 Hz) and processing time (3, 5 and 10 min). Total phenolics, total anthocyanins, total tannins and chromatic characteristics were analyzed by spectrophotometry while free anthocyanins, phenolic acids and flavan-3-ols by the HPLC-UV/Vis. Obtained results illustrated that plasma treatments have influenced the stability of phenolic compounds in wines without major changes in color parameters. Also, among two different processing parameters, the duration time was the most significant factor inducing changes on wines.Industrial relevanceHigh voltage electrical discharge plasma has been shown to affect the stability of wine phenols without any significant change in the color. An increase in the concentration of certain phenolic compounds in white wine suggest that this technique could be used in the wine industry as an alternative technique for enhancing the oxidative stability of wine and consequently the wine quality during the aging process. |
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