Sulphur dioxide (SO₂) has an important role in wine industry as an antioxidant, antioxidasic and antiseptic additive. However, since SO₂ is also responsible for allergic reactions, it is of great interest its replacement with alternative additives or technologies. The potential use of High Pressure (HHP) as an alternative antimicrobial technique to preserve wine with reduced amounts of SO₂ was explored in this study. Red wine samples containing 0, 30, 60 and 100 mg/L total sulphur dioxide (SO₂) were subjected to pressure treatment at 350 MPa for 10 min at 8 °C. Another group of non-treated samples containing similar amounts of SO₂ was used as control. Color parameters, total flavanols and antioxidant activity were determined by spectrophotometry while for individual anthocyanin content and tannin structural characteristics HPLC and HPLC/MS were employed respectively. Analyses were initially performed every two months (up to 6 months of storage) and thereafter at 12 months. Sensory analysis was also performed at the end of storage period by a trained panel. Pressurised wines with <60 mg/L SO₂ showed reduced total flavanols, anthocyanins and antioxidant activity values and higher hue after six months of storage when compared to the non-treated samples. These results were in line with the sensory evaluation of the treated samples, perceived as less aromatic, more oxidized and with higher intensity of dried fruit odor. However, after twelve months of storage these differences between the non-pressurised and pressurised wines, which contained over 60 mg/L SO_2, were not significant indicating that HHP could potentially preserve wine when combined with addition of reduced contents of SO_2.

Industrial relevance

Since SO₂ is a cheap and effective wine preservative; its complete replacement seems not feasible at the moment. However, a more realistic approach is the reduction of the quantities required for wine protection and preservation by combining the antimicrobial action of the HHP process and the antioxidant effect of Sulphur Dioxide. This work shows that HHP can potentially be employed in winemaking to complement the action of SO₂ making thus possible to reduce the required doses in wine.

中文翻译：

---

通过施加高静压来限制葡萄酒中的SO ₂含量

二氧化硫（SO ₂）作为抗氧化剂，抗氧化性和防腐剂在葡萄酒工业中具有重要作用。但是，由于SO ₂也负责过敏反应，因此非常有兴趣用替代添加剂或技术替代它。在这项研究中，探讨了高压（HHP）作为替代抗微生物技术来保存酒中SO ₂含量减少的潜在用途。将含有0、30、60和100 mg / L总二氧化硫（SO ₂）的红酒样品在8℃下于350 MPa进行压力处理10分钟。另一组未经处理的样品中含有相似量的SO ₂被用作对照。通过分光光度法测定颜色参数，总黄烷醇和抗氧化剂活性，而对于单独的花色苷含量和单宁结构特征，分别采用HPLC和HPLC / MS。最初每两个月进行一次分析（最多存储6个月），然后每12个月进行一次分析。在储存期结束时，由训练有素的专家小组也进行了感官分析。<60 mg / L SO _2的加压葡萄酒与未处理的样品相比，在储存六个月后，总黄烷醇，花色素苷和抗氧化活性值降低，色相更高。这些结果与经处理的样品的感官评价相符，被认为具有较少的芳香性，较高的氧化性和较高的干果气味强度。但是，在储存12个月后，含SO ₂超过60 mg / L的非加压和加压葡萄酒之间的差异并不显着，这表明当结合添加减少含量的SO ₂时，HHP可以保存葡萄酒_。

行业相关性

由于SO ₂是一种廉价且有效的葡萄酒防腐剂；目前完全替换它似乎不可行。但是，更现实的方法是通过结合HHP工艺的抗菌作用和二氧化硫的抗氧化作用来减少葡萄酒保护和保存所需的数量。这项工作表明，HHP可以潜在地用于酿酒中以补充SO ₂的作用，从而可以减少葡萄酒中所需的剂量。