Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Table 5

Effects of HHP on total phenols, flavonoid content, and antioxidant activity expressed as DPPH (mM TE mL⁻¹) of white wine.

Treatments	Parameters
	Total phenolic	Flavonoid	DPPH
	(mg AG mL^−1)	(mg quercetin mL^−1)	(mM TE mL^−1)
Untreated (control)	0.241 ± 0.000	0.058 ± 0.000	0.510 ± 0.000
300 MPa/5 min	0.239 ± 0.002	0.057 ± 0.008	0.633 ± 0.003
300 MPa/10 min	0.234 ± 0.008	0.057 ± 0.003	0.647 ± 0.013
300 MPa/15 min	0.237 ± 0.003	0.056 ± 0.003	0.651 ± 0.018
400 MPa/5 min	0.253 ± 0.005	0.055 ± 0.003	0.673 ± 0.007
400 MPa/10 min	0.247 ± 0.008	0.058 ± 0.001	0.681 ± 0.009
400 MPa/15 min	0.247 ± 0.004	0.063 ± 0.000	0.636 ± 0.076
500 MPa/5 min	0.241 ± 0.007	0.062 ± 0.000	0.523 ± 0.033
500 MPa/10 min	0.246 ± 0.001	0.060 ± 0.001	0.495 ± 0.008
500 MPa/15 min	0.242 ± 0.001	0.059 ± 0.001	0.512 ± 0.021