The formation of vitisin A and physicochemical properties of a young red wine with pyruvic acid addition (500 mg/L) during high hydrostatic pressure (HHP) at various conditions were studied. Response surface methodology was used to interpret the interaction effects of pressure (350–550 MPa), pressure holding time (30–90 min) and temperature (25–55 °C) on the determined wine physicochemical parameters. The results showed that the pyruvic acid addition led to a higher vitisin A yield, and its greater formation was induced by HHP treatment. On the other hand, HHP at applied extremely high conditions significantly increased wine anthocyanins polymerization, its ‘chemical age’, and its chromatic parameters, such as yellowness, and saturation also increased accordingly. At the same time, relatively lower contents of total anthocyanins, total flavonols and total tartaric esters were also observed. Moreover, the application of medium HHP conditions was beneficial for the total phenolics retained.

Industrial relevance

HHP is an important technology for food processing. This work shows that HHP can promote the formation of complex anthocyanin pyruvic adducts and physicochemical properties of a young red wine containing additional pyruvic acid. Therefore, HHP can be potentially used to initiate the condensation reactions between anthocyanins and other compounds in wine rapidly, thus stabilizing the wine color and accelerating the wine aging process.

中文翻译：

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高压处理对补充丙酮酸的年轻红酒理化特性的影响

研究了在各种条件下高静水压（HHP）下添加丙酮酸（500 mg / L）的年轻红酒中葡萄球菌A的形成和理化特性。响应面法用于解释压力（350-550 MPa），保压时间（30-90分钟）和温度（25-55°C）对确定的葡萄酒理化参数的相互作用。结果表明，丙酮酸的添加导致较高的葡萄球菌素A收率，并且通过HHP处理诱导了其更大的形成。另一方面，HHP在极高的条件下使用会显着增加葡萄酒花色苷的聚合反应，其“化学年龄”及其色度参数（如黄度和饱和度）也相应增加。同时，总花青素含量相对较低，还观察到总黄酮醇和总酒石酸酯。此外，应用中等HHP条件对于保留的总酚类化合物是有益的。

行业相关性

HHP是食品加工的重要技术。这项工作表明，HHP可以促进复杂的花色苷丙酮酸加合物的形成，并促进含有丙酮酸的年轻红酒的理化特性。因此，HHP可以潜在地快速引发葡萄酒中花色苷与其他化合物之间的缩合反应，从而稳定葡萄酒的颜色并加速葡萄酒的陈化过程。