The Effects of Ultra-high Pressure Treatment on the Phenolic Composition of Red Wine
Abstract
Wine is usually aged in oak barrels. In this study, young red wines were treated with ultra-high pressure(UHP) to stimulate the ageing process. Changes in phenolic acids, flavan-3-ols and proanthocyanidins
were determined by reverse-phase high pressure liquid chromatography (RP-HPLC). The concentration
of phenolic acids increased, while the levels of flavan-3-ols decreased. The content and structure of
proanthocyanidins also changed and the tendency was similar to that of natural ageing.
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