TABLE 2.

Applications of high-pressure technologies to improve the extraction of phenolic compounds during red winemaking.

High pressure technology	Sample (volume)	Operation parameters	Main results respect to control treatment	Reference
HHP Discontinuous process	Red grape berries (Tempranillo) 300 g	200 MPa, 10 min, < 30°C	Treated grape berry: • Migration of anthocyanins to pulp and seeds • No external modifications of fruit appearance (integrity) Wine: •↑ extraction of p-coumarylated anthocyanins at (> 68%) •↑ TPI (> 43%) •↑ CI (> 26%)	(101)
HHP Discontinuous process	Red grape by-products	600 MPa, 60 min, 70°C	•↑ total phenolic content (> 1.5-fold higher) •↑ extraction of acylated anthocyanins (> 10.7-fold higher) •↑ antioxidant activity (> 2.75-fold higher)	(102)
HHP Discontinuous process	Red wine (Agiorgitiko) 1 L	350 MPa, 10 min, 8°C The wine was dosed with 30, 60 and 100 mg/L SO2	Wines with < 60 mg/L SO2 (6 months of storage): •↓ flavanols •↓ monomeric anthocyanins •↓ antioxidant activity	(106)
UHPH Continuous process	Red grape must (Cabernet Sauvignon) 100 L at 60 L h–1	300 MPa, 77°C, < 0.2 s	Red grape must: ↑ protection against oxidation (> 2.5-fold higher) after 6 days of exposure to air (without SO2)* Red wine: Maintains the total anthocyanins content	(110)

*Oxidative process: monitored by the evolution of the hue (evolution from red-blue to red-brown tonalities).