Evaluation of the potential of high pressure technology as an enological practice for red wines

The impact of high hydrostatic pressure (HHP) treatments on the phenolic compounds composition of a red wine was studied after storage in order to evaluate the potential of this technology as an enological practice. Red wines pressurized at 500 and 600 MPa at 20 °C for 5 and 20 min, respectively, showed a lower content of monomeric anthocyanins (13 to 14%), phenolic acids (8 to 11%), and flavonols (14 to 19%) after 5 months of storage, when compared to the unpressurized wine. These results, together with the different degree of tannin polymerization and flavan-3-ol content in the pressurized wines led to propose an effect of HHP in the increase of polymerization and cleavage reactions of proanthocyanidins. The sensorial analysis of pressurized wines showed lower astringency, a higher intensity of cooked fruit aroma and lower intensity of fruity notes, when compared with the unpressurized wine. These effects are associated to those observed during wine aging.Industrial relevanceDuring 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.