Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine  
[PERSON]  
1 Institute of Agricultural Product Quality Standards and Testing Technology, Yinchuan 750002, China; 12 [EMAIL_ADDRESS] (Z.Y. ); 1 [EMAIL_ADDRESS] (T.C. ); 1 [EMAIL_ADDRESS] (B.P)  
[PERSON]  
2 College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2 [EMAIL_ADDRESS] (D.Z. ); [EMAIL_ADDRESS] (X.C. ); [EMAIL_ADDRESS] (J.K.); 2 [EMAIL_ADDRESS] (B.Y)  
[PERSON]  
1 Institute of Agricultural Product Quality Standards and Testing Technology, Yinchuan 750002, China; 12 [EMAIL_ADDRESS] (Z.Y. ); 1 [EMAIL_ADDRESS] (T.C. ); 1 [EMAIL_ADDRESS] (B.P)  
[PERSON]  
2 College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2 [EMAIL_ADDRESS] (D.Z. ); [EMAIL_ADDRESS] (X.C. ); [EMAIL_ADDRESS] (J.K.); 2 [EMAIL_ADDRESS] (B.Y)  
[PERSON]  
2 College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2 [EMAIL_ADDRESS] (J.K.); 2 [EMAIL_ADDRESS] (B.Y)  
[PERSON]  
3 Ningzia Institute of Science and Technology Development Strategy and Information Research, Yinchuan 750002, China; 12  
acid, influence the antioxidant activity and color stability of wine and add complexity to its aroma through their unique chemical properties [7]. Tannins are crucial in shaping the taste of Marselan red wine; their astringent qualities not only define the wine texture but also play a significant role in its aging potential [8]. The types and concentrations of volatile aromatic compounds play crucial roles in defining the flavor characteristics of wine. These aroma compounds, including esters, higher alcohols, terpen, aldehydes, ketones, and sulfur compounds, constitute the rich aroma spectrum of wine [9]. Esters are important for their contribution to the fruity and floral scents of apples, pears, red berries, and roses, which significantly affect the sensory quality of wine [10]. Higher alcohols add complexity to the aroma of wine, with delicate scents of roses, almonds, and ripe fruit [11]. Although terpen are present in small amounts in grapes, they contribute significantly to the citrus and floral aromas of wine. Aldehydes and ketones impart the unique aromas of almonds, grass, and honey to wine [12]. In the field of food processing, high hydrostatic pressure (HHP) has gained attention owing to its effectiveness in sterilizing food while preserving its nutritional and sensory qualities. This non-thermal method involves the application of pressures of up to 600 MPa, which destroys microbial cell walls without heating the product, thereby extending its shelf life and maintaining or enhancing the nutritional value and flavor of the food [13]. Recent studies have demonstrated significant advancements in the application of HHP for the processing of juices and wines. For instance, [PERSON] et al. [14] found that the treatment of kiwi juice at 500 MPa for 15 min preserved its original fruity, fresh, and green aromas. Similarly, the treatment of orange juice at various pressures and temperatures led to the degradation of limonene, significantly increasing the concentrations of alpha-pinene and myrcene and thus enhancing the flavor of the juice [15]. [PERSON] et al. [16] investigated the impact of pressure and time on the sensory qualities of wine and noted improvements in appearance, aroma, and taste after HHP treatment, with the best sensory quality achieved at 500 MPa for 30 min. However, research on the effects of HHP on polyphenols and volatile aroma compounds in Marselan wine is limited, particularly regarding the potential mechanisms for preserving and enhancing wine flavor. In this study, different conditions of HHP treatment (both the pressure level and duration) were applied to Marselan red wine to investigate their effects on the polyphenolic and volatile aromatic compounds in wine.