Cláudia Sofia Cordeiro Nunes

CICECO & QOPNA, Chemistry Department, University of Aveiro, Portugal ([email protected])

PhD in Biochemistry at University of Aveiro in 2008. Actually is a Post-Doc Researcher at CICECO Aveiro Institute of Materials of University of Aveiro ( Research expertise in the area of food chemistry and biochemistry, biomaterials and polysaccharide chemistry with the work recognised by the publications: 1 patent, 3 book chapters, and 44 papers in international peer reviewed journals with 443 citations (h=14). More than 100 scientific meetings communications (22 oral) were published. Supervision of 5 PhD students (one finish in 2014) and 14 MSc students, 21 final year research projects of graduation students.

Communication Abstract

Cláudia Nunesa,b*, Mickael C. Santosb, Jorge A. Saraivab, Manuel A. Coimbrab

aCICECO & bQOPNA, University of Aveiro, 3810-193 Aveiro, Portugal

Title: High Hydrostatic Pressure technology on wine: potentialities and drawbacks


During last years, scientific research on high hydrostatic pressure (HHP) as a non-thermal processing technology for preservation or aging of wine has increased substantially. HHP at pressures between 200 and 500 MPa are able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage. The changes are observed in wine colour, aroma and taste due mainly to reactions of phenolic compounds, sugars and proteins. These reactions have been associated with those observed during wine aging, leading to aged-like wine characteristics perceived by sensorial analysis (Nunes et al., 2017). The appropriate use of HHP, based on the scientific knowledge of the reactions occurring in wine promoted by HHP, will allow to exploit this technology for wine production achieving distinct characteristics to address particular market and consumer demands.


The authors thank FCT/MEC for the financial support to the QOPNA research Unit (FCT UID/QUI/00062/2013), through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement, QREN Project nº3462, and FCT project (PTDC/AGR-ALI/101251/2008) and FCT for the grants (SFRH/BPD/46584/2008 and SFRH/BD/70066/ 2010).



Nunes, Cláudia; Santos, Mickael C.; Saraiva, Jorge A.; Rocha, Sílvia M;, Coimbra, Manuel A. Influence of High Hydrostatic Pressure technology on wine chemical and sensorial characteristics: potentialities and drawbacks. In Fidel Toldrá (ed), Advances in Food and Nutrition Research, Vol 82, AFNR, UK: Academic Press, 2017, pp. 205-235.