Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition


High hydrostatic pressure (HHP) applied to wine in flexible plastic bottles has been studied as an enological practice for red wine aging, due to the oxidative reactions that can be promoted by this technology. To evaluate the effect of HHP on wine phenolic composition, a red wine treated with HHP was compared with different conventional wine aging processes, such as the use of wood and microoxygenation. The wine was pressurized at 500 MPa for 5 min at 20 degrees C and the same wine was also stored in oak barrels and treated with oak chips with or without microoxygenation. For comparison of the HHP effect, all wines were stored in polyethylene bottles. After 5 months, the monomeric anthocyanins, phenolic acids, and flavonols content of pressurized wines were lower in comparison with the other wine treatments. Nevertheless, pressurized wines showed a similar degree of tannin polymerization, pyranoanthocyanins content, and percentage of prodelphinidins in relation to the wine treated with microoxygenation and oak chips. HHP, possible by promoting a higher diffusion of oxygen into the wine, has the potential to be a novel oenological practice, producing red wines with a polymeric phenolic composition similar to those treated with wood aging processes.



subject category

Food Science & Technology


Santos, MC; Nunes, C; Ferreira, AS; Jourdes, M; Teissedre, PL; Rodrigues, A; Amado, O; Saraiva, JA; Coimbra, MA

our authors


The authors thank FCT/MEC for the financial support to the QOPNA research Unit (FCT UID/QUI/00062/2013) CICECO-Aveiro Institute of Materials (Ref. FCT UID/CTM/50011/2013 and POCI-01-0145-FEDER-007679), through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement, QREN Project no 3462, and FCT project (PTDC/AGR-ALI/101251/2008) and FCT for the grants (SFRH/BPD/46584/2008; SFRH/BD/70066/2010; SFRH/BPD/100627/2014; SFRH/BD/102471/2014).

Share this project:

Related Publications

We use cookies for marketing activities and to offer you a better experience. By clicking “Accept Cookies” you agree with our cookie policy. Read about how we use cookies by clicking "Privacy and Cookie Policy".