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Article

Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

1
Department of Chemical & Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
2
LEAF—Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
*
Author to whom correspondence should be addressed.
Academic Editors: José Sousa Câmara, Stamatina Kallithraka and Matteo Marangon
Received: 9 August 2021 / Revised: 4 September 2021 / Accepted: 8 October 2021 / Published: 11 October 2021
(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section)
Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines. View Full-Text
Keywords: pasteurization; HPP; PEF; US; storage; quality; antioxidant activity; total phenolic content; colour pasteurization; HPP; PEF; US; storage; quality; antioxidant activity; total phenolic content; colour
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MDPI and ACS Style

van Wyk, S.; Hong, L.; Silva, F.V.M. Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines. Beverages 2021, 7, 69. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040069

AMA Style

van Wyk S, Hong L, Silva FVM. Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines. Beverages. 2021; 7(4):69. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040069

Chicago/Turabian Style

van Wyk, Sanelle, Lewis Hong, and Filipa V.M. Silva. 2021. "Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines" Beverages 7, no. 4: 69. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040069

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