## 3 Results
### The Impact of High-Hydrostatic-Pressure Treatment on the Polyphenol Content of Marselan Red Wine
#### 3.1.2 Effects of High-Hydrostatic-Pressure Treatment on Various Phenolic Substances  
Polyphenols in wine can be classified into two main categories: flavonoids and non-flavonoids. As listed in Table 1, two flavonoids, nine flavonoids, and three flavanols were identified among the flavonoid compounds in the samples. Among the non-flavonoid compounds, ten types of hydroxybenzoic acids, seven types of hydroxycinnamic acids, and one type of stilbene were identified. Notably, flavanols were the most abundant phenolic compounds, comprising 57.28-67.38% of the total phenolic content. \begin{table}
\begin{tabular}{c|c c c c c c c c c c c c c c c c c c c c c} \hline \multicolumn{13}{c}{**Component**} & \multicolumn{13}{c}{**Component**} & \multicolumn{13}{c}{**Component**} & \multicolumn{13}{c}{**Component**} \\ \cline{2-13} \multicolumn{13}{c}{**Component**} & L  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Compound**} & \multicolumn{1}{c}{**L.C. **} & **L.C. ** & **L.C.B.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** & **L.C.B. ** \\ \hline \multicolumn{1}{c}{**Personuclear**} & \(1.5\) & \(0.3\) & \(0.3\) & \(0.3\) & \(0.1\) & \(0.1\) & \(0.6\) & \(0.3\) & \(0.3\) & \(0.5\) & \(0.3\) & \(0.3\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) \\ \multicolumn{1}{c}{**and**} & \(0.2\) & \(0.3\) & \(0.4\) & \(0.1\) & \(0.4\) & \(0.4\) & \(0.4\) & \(0.4\) & \(0.4\) & \(0.4\) & \(0.4\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) & \(0.5\) \\ \multicolumn{1}{c}{**Cinkle**} & \(0.3\) & \(0.4\) & \(0.3\) & \(0.4\) & \(0.1\) & \(0.4\) & \(0.4\) & \(0.4\) & \(0.4\) & \(0.4\) & \(0.5\) & \(0. The essence of HHP technology is a basic thermodynamic variable. Its core revolves around the transformation of material and energy within the system due to high pressure during processing, where pressure is the primary variable [16]. Studies (Figure 1) showed that if the duration of pressure application was constant under various pressure conditions, the total flavonoid content increased significantly after HHP treatment (except at 100 MPa); it displayed a pattern of an initial increase, followed by a gradual decrease over time (10, 20, and 30 min). Specifically, when the treatment duration was held constant at 10 and 30 min, the total flavonoid content in the wine samples peaked at a pressure of 400 MPa, recording concentrations of 239.43 mg/L and 249.15 mg/L, respectively. These values represent increases of 44.06 mg/L and 53.79 mg/L over the control group. Conversely, when the treatment duration was set at 20 min, the peak total flavonoid content was observed at 300 MPa, amounting to 286.63 mg/L--an increase of 91.27 mg/L compared to the control. Notably, at 20 min under a pressure of 300 MPa, the content of flavonoids such as rutin and quercetin and flavanols like ciamidanol and epicatechin increased by 73.39% and 41.55%, respectively, compared to the control. Additionally, the total anthocyanin content also reached its peak under these conditions, with a 71.34% increase compared to the control (\(p<0.05\)). In particular, the concentrations of eosin chloride and cyanidin chloride increased from 7.64 and 0.61 mg/L in the control to 9.29 and 3.75 mg/L, respectively (\(p<0.05\)). However, myricetin, quercetin, and kaemferol showed varied changes after different pressure treatments, with notable increases in myricetin and quercetin at 200 MPa, measuring 3.29 mg/L and 11.35 mg/L, respectively. Similarly, kaempfer exhibited significant increases at 100 MPa, with increments of 13.41 mg/L and 8.08 mg/L over the control. The content of non-flavonoid compounds generally decreased with increasing pressure.