Exploring the potential of high hydrostatic pressure treatment as an artificially accelerated aging method to improve the flavor of Marselan Wine: a comprehensive study of chemical analysis and sensory evaluation

In this study, the mechanism of the effect of high hydrostatic pressure (HHP) treatment as an artificially accelerated aging method on the chemical characteristics and sensory quality of the wine was systematically investigated using Marselan wine (MSLW). The impact of HHP treatment on the composition of wine, including 10 organic acids (OAs), 30 polyphenols, and 10 anthocyanins, was investigated by high performance liquid chromatography-mass spectrometry (HPLC-MS). It was found that HHP treatment had no significant effect on the content of OAs ( p > 0.05), but prolonging the pressurization time significantly reduced the total amount of polyphenols ( p < 0.05). A significant decrease in total anthocyanin concentration ( p < 0.05) was observed, primarily attributed to the degradation of Malvidin 3-O-Glucoside (M3G) and malvidin chloride in the anthocyanin fractions. In addition, the process parameters of pressure (470 MPa), temperature (26°C) and time (40 min) were optimally selected by response surface design of experiments (RSDEs), and 22 key aroma actives were identified by combining headspace solid phase micro extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupling technique and odor activity values (OAVs) analysis. The concentration of esters (ethyl acetate, diethyl succinate, etc.) was elevated in the treated samples, while newly generated terpene (citronellol, myrcene) and alcohol (2-ethylhexanol, 2-heptanol) compounds were detected. These changes significantly enhanced the complexity of fruity, floral, and herbaceous aromas, which was consistent with improved drinkability as revealed by sensory evaluation. The present study provided a theoretical basis for further exploration of the potential of HHP to enhance the flavor of MSLW. • HHP significantly reduced Malvidin 3-O-glucoside and Malvidin chloride. • Increased pressurization time reduced polyphenolic compounds. • HHP had the potential to improve fruity and floral aroma. • Optimal process parameters were 470 MPa, 26°C, and 40 minutes. • HHP increased the content of ethyl acetate, diethyl succinate, and 3-methyl-1-butanol.