Effects of Ultra-high Pressure on Wine Quality Aged by Oak Powder

Ultra-high pressure (UHP) was used to process the oak powder aging wine. Oak powder were added in wine and treated by UHP at 0.1Mpa(control), 100MPa, 200MPa, 300MPa. 400MPa and 500MPa for 30min. The effects of UHP on total phenols content, chroma, total acidity, alcohol content and sense quality of wine were studied. The results showed that the total phenol content of aging wine quickly increased with the pressure increasing when pressure was lower than 300 MPa, and increased little when it higher than that value. The change of chroma of wine is similar to the total phenols of the wine. Meanwhile, a statistically significant correlation was found between the chroma and the total phenol content of wine (r=0.998). Moreover, the total acidity and alcohol content of wine decreased with the pressure increasing. A statistically significant correlation also was found between the total acidity and alcohol content (r=0.933). Sensory analysis proved that the wine with oak powder aging at UHP were all significantly high than control (0.1Mpa) (P<0.05) and were well accepted by testers. So application of UHP technology in wine aging in oak powder may be a useful method for wine aging.