The cold plasma is an emerging electrotechnology for the improvement of food safety without loss of physicochemical or sensory properties. The purpose of this study was to evaluate the effects of plasma treatments on the chromatic characteristics and phenolic composition of red and white wines. The red wine Cabernet Sauvignon and white wine Graševina were treated with high voltage electrical discharge plasma considering the variations in frequency (60, 90 and 120 Hz) and processing time (3, 5 and 10 min). Total phenolics, total anthocyanins, total tannins and chromatic characteristics were analyzed by spectrophotometry while free anthocyanins, phenolic acids and flavan-3-ols by the HPLC-UV/Vis. Obtained results illustrated that plasma treatments have influenced the stability of phenolic compounds in wines without major changes in color parameters. Also, among two different processing parameters, the duration time was the most significant factor inducing changes on wines.

Industrial relevance

High voltage electrical discharge plasma has been shown to affect the stability of wine phenols without any significant change in the color. An increase in the concentration of certain phenolic compounds in white wine suggest that this technique could be used in the wine industry as an alternative technique for enhancing the oxidative stability of wine and consequently the wine quality during the aging process.

中文翻译：

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高压放电等离子体对红葡萄酒和白葡萄酒的色度特征和酚类成分的影响

冷等离子体是一种新兴的电子技术，可在不损失其物理化学或感官特性的情况下提高食品安全性。这项研究的目的是评估等离子体处理对红葡萄酒和白葡萄酒的色泽特征和酚类成分的影响。考虑到频率（60、90和120 Hz）和处理时间（3、5和10分钟）的变化，用高压放电等离子体处理了赤霞珠红葡萄酒和格拉舍维纳白葡萄酒。用分光光度法分析总酚，总花色苷，总单宁和色度特征，而用HPLC-UV / Vis分析游离花色苷，酚酸和黄烷-3-醇。获得的结果表明，等离子处理已影响葡萄酒中酚类化合物的稳定性，而颜色参数未发生重大变化。

行业相关性

高压放电等离子体已显示出可影响酒酚的稳定性，而颜色无明显变化。白葡萄酒中某些酚类化合物浓度的增加表明，该技术可以在葡萄酒行业中用作替代技术，以增强葡萄酒的氧化稳定性，从而提高陈酿过程中的葡萄酒质量。