Abstract:
The aim of this work was to examine the potential of High Pressure (HP) technology as an alternative technique to SO2 addition for red wine preservation. It focused on producing wines with reduced added SO2 and the simultaneous addition
of glutathione (GSH) as a natural antioxidant. Selected quality parameters of red wine samples from Mouchtaro grapes
treated by HP using various pressure parameters were tested. HP processing studied was applied at 200, 400 and
600 MPa for 0, 5 and 15 min. The application of HP for a long duration resulted in a significant reduction in phenolic
compound concentrations (TP) due to both extended polymerisation and reduced volatile acidity (VA) and acetic acid
concentrations (AAC), which in turn was mainly due to better antimicrobial protection. Based on the changes to the
contents of all TP, VA and AAC groups, processing for 5 min at 400 MPa was selected as the optimum HP condition.
Red wine samples from Mouchtaro grapes containing 0, 20, 40, 60, 80 and 100 mg/L of SO2 and 10 mg/L of GSH
were HP-treated under the selected pressure/time conditions. Untreated samples containing the same concentrations
of SO2 and GSH were used as control samples. Indices such as AAC, Antioxidant activity (AOA), total anthocyanins,
TP, mean Degree of Tannin Polymerisation (mDP) and the composition of volatiles was determined over a period of
12 months. Sensory analysis of the samples took place during the 12th month of storage. After the 12-month period,
the pressurised samples with GSH showed higher content of total aldehyde/ketone and higher-alcohols, consistently
lower concentrations of acetic acid, ethyl acetate and total esters, and lower VA values. Finally, based on the results
obtained from the sensory analysis, untreated samples were characterised by «Red fruits» odours, whereas treated
samples were distinguished by their «chocolate» aroma. These results suggest that HP could be used for the production
of more «mature» wines. A reduced SO2 concentration of up to 40 or 60 mg/L may be sufficient for wine stabilisation
when combining HP treatment and GSH additions, depending on grape variety.
