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Journal of Food Quality
Volume 2017 (2017), Article ID 8524073, 12 pages
Research Article

Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

1Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán Nachary 1305, Box 599, La Serena, Chile
2Center for Advanced Studies in Arid Zones, CEAZA, Av. Raúl Bitrán Nachary 1305, Box 599, La Serena, Chile
3Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello s/n, Chillán, Chile
4School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso, Chile

Correspondence should be addressed to Vilbett Briones-Labarca

Received 1 July 2016; Revised 6 October 2016; Accepted 18 October 2016; Published 11 January 2017

Academic Editor: Susana Fiszman

Copyright © 2017 Vilbett Briones-Labarca et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.