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

Table 6

Effect of HHP on volatile compound content of white wine (ND = not detected).

Treatments	Volatiles compounds
	Aldehydes	Ethyl acetate	Methyl Alcohol	Higher alcohols
				Propanol	Isobutanol	Butanol	Isoamyl
	Perception threshold; 1.0 g/L	Perception threshold; 0.08 g/L	Perception threshold; 1.5 g/L	Perception threshold; 0.01 g/L	Perception threshold; 0.01 g/L	Perception threshold; 0.005 g/L	Perception threshold; 0.02 g/L
Untreated (control)	11 ± 0.02	0.51 ± 0.03	0.40 ± 0.03	0.35 ± 0.03	0.15 ± 0.03	ND	1.37 ± 0.03
300 MPa/5 min	0.78 ± 0.02	0.51 ± 0.03	0.40 ± 0.03	0.35 ± 0.03	0.15 ± 0.03	ND	1.37 ± 0.03
300 MPa/10 min	0.78 ± 0.02	0.51 ± 0.03	0.40 ± 0.03	0.35 ± 0.03	0.15 ± 0.03	ND	1.37 ± 0.03
300 MPa/15 min	0.78 ± 0.02	0.51 ± 0.03	0.40 ± 0.03	0.35 ± 0.03	0.15 ± 0.03	ND	1.37 ± 0.03
400 MPpa/5 min	0.78 ± 0.02	0.51 ± 0.03	0.40 ± 0.03	0.35 ± 0.03	0.15 ± 0.03	ND	1.37 ± 0.03
400 MPa/10 min	0.78 ± 0.02	0.51 ± 0.03	0.40 ± 0.03	0.35 ± 0.03	0.15 ± 0.03	ND	1.37 ± 0.03
400 MPa/15 min	0.78 ± 0.02	0.51 ± 0.03	0.40 ± 0.03	0.35 ± 0.03	0.15 ± 0.03	ND	1.37 ± 0.03
500 MPa/5 min	0.78 ± 0.02	0.51 ± 0.03	0.40 ± 0.03	0.35 ± 0.03	0.15 ± 0.03	ND	1.37 ± 0.03
500 MPa/10 min	0.78 ± 0.02	0.51 ± 0.03	0.40 ± 0.03	0.35 ± 0.03	0.15 ± 0.03	ND	1.37 ± 0.03
500 MPa/15 min	0.78 ± 0.02	0.51 ± 0.03	0.40 ± 0.03	0.35 ± 0.03	0.15 ± 0.03	ND	1.37 ± 0.03