The Effects of Ultra-high Pressure Treatment on the Phenolic Composition of Red Wine

  • X. Chen
  • L. Li
  • Y. You
  • B. Mao
  • W. Zhao
  • J. Zhan
DOI: https://doi.org/10.21548/33-2-1120

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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Published
2016-11-02
Issue
Vol. 33 No. 2 (2012)
Section
Articles

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