Closed tank pneumatic press application to improve Sauvignon Blanc wine quality and nutraceutical properties

Submitted: 3 August 2018
Accepted: 17 June 2019
Published: 27 November 2019
Abstract Views: 1167
PDF: 1035
HTML: 559
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.


The machines used in the winemaking process directly affect the quality of wine and its nutraceutical properties. Grapes-pressing is a very important step in winemaking as it may promote the presence and/or absence of enzymatic processes on the must, leading to the creation of different products in terms of chemical composition, starting from the same grapes. The aim of the study was to compare two different pressing systems of Sauvignon Blanc grapes using an innovative pneumatic discontinuous closed tank press in two operating modes: the traditional pressing mode in presence of oxygen and the inert pressing mode, performed through grapes pressing under inert gas with nitrogen recovery. Chemical composition of musts and wines was analysed. Pressing under inert atmosphere caused an increase in total polyphenols; total acidity values in musts raised up denoting a very favourable environment for the development of the aromatic component of the future wine. The absorbance measured at 420 nm, an index of total browning reaction of foods, was significantly lower in the wine coming from inert pressing. Principal component analysis application allowed extracting composite quality indicators of must for evaluating the effectiveness of the inert pressing procedure. Results are encouraging and open up new research prospective with the aim of applying innovative techniques to improve the quality of the final product.



PlumX Metrics


Download data is not yet available.


Boselli E., Di Lecce G., Alberti F., Frega N.G. 2010. Nitrogen gas affects the quality and phenolic profile of must obtained from vacuum-pressed white grapes. LWT-Food Sci. Technol. 43: 1494-1500. DOI:
Catania P., De Pasquale C., Morello G., Vallone M. 2016. Influence of grape transport and destemming systems on the quality of Chardonnay wines. Agric. Eng. Int.: CIGR Journal, 18: 260-266.
Cattell R.B. 1966. The scree test for the number of factors. Multivariate Behav. Res. 1: 245-276. DOI:
Cordova A.C., Sumpio B.E. 2009. Polyphenols are medicine: Is it time to prescribe red wine for our patients? Int. J. Angiol. 18: 111-117. DOI:
De Pasquale F., Siragusa M., Abbate L., Tusa N., De Pasquale C., Alonzo G. 2006. Characterization of five sour orange clones through molecular markers and leaf essential oils analysis. Scientia Horticulturae, 109: 54-59. DOI:
Ferreira-Lima N.E., Burin V.M., Caliari V., Bordignon-Luiz M.T. 2016. Impact of pressing conditions on the phenolic composition, radical scavenging activity and glutathione content of Brazilian Vitis vinifera white wines and evolution during bottle ageing. Food Bioprocess Technol. 9: 944-957. DOI:
Hartwig P., McDaniel M. R. 1995. Flavor characteristics of lactic, malic, citric and acetic acids at various pH levels. J. Food Sci. 60: 384-388. DOI:
Kaiser H. F. 1960. The application of electronic computers to factor analysis. Educ. Psychol. Meas. 20: 141-151. DOI:
Maggu M., Winz R., Kilmartin P.A., Trought M.C.T., Nicolau L. 2007. Effect of skin contact and pressure on the composition of Sauvignon blanc must. J. Agric. Food Chem. 55: 10281-10288. DOI:
Marais, J. Effect of grape temperature, oxidation and skin contact on Sauvignon blanc juice and wine composition and wine quality. 1998. S. Afr. J. Enol. Vitic. 1998, 19: 10-16. DOI:
Mattivi F., Fedrizzi B., Zenato A., Tiefenthaler P., Tempesta S., Perenzoni D., Cantarella P., Simeoni F., Vrhovsek U. 2012. Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines. Anal. Chim. Acta, 732: 194-202. DOI:
Motta S., Guaita M., Petrozziello M., Panero L., Bosso A., 2014. Effect of reductive pressing on the concentration of reduced glutathione and phenols in the musts of four Italian cultivars. Am. J. Enol. Vitic. 65: 471-478. DOI:
Patel P., Herbst-Johnstone M., Lee S.A., Gardner R.C., Weaver R., Nicolau L., Kilmartin P.A. 2010. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments. J. Agric. Food Chem. 58: 7280-7288. DOI:
Pons A., Lavigne V., Darriet P., Dubordieu D. 2015. Glutathione preservation during winemaking with Vitis vinifera white varieties: example of Sauvignon blanc grapes. Am. J. Enol. Vitic. 66: 187-194. DOI:
Ribéreau-Gayon P., Dubourdieu D., Doneche B., Lonvaud, A. 2000. Handbook of Enology, Volume 1: The microbiology of winemaking and vinifications. Ed. Ribéreau-Gayon P. Wiley, Chichester, England.
Tominaga T., Furrer A., Henry R., Dubourdieu D. 1998. Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines, Flavour Frag. J. 13: 159-162. DOI:<159::AID-FFJ709>3.0.CO;2-7

How to Cite

Catania, P., Bono, F., De Pasquale, C. and Vallone, M. (2019) “Closed tank pneumatic press application to improve Sauvignon Blanc wine quality and nutraceutical properties”, Journal of Agricultural Engineering, 50(4), pp. 159–165. doi: 10.4081/jae.2019.896.