Microwave irradiation: impacts on physicochemical properties of red wine

Figures & data

Table 1. Effect of microwave irradiation time on physicochemical properties of wine.

Tabla 1. Efecto del tiempo de irradiación con microondas en las propiedades fisicoquímicas del vino

Microwave irradiation time (min)	CK	5	10	15	20
TPC (mg/L)	2098.7 ± 13.4^a	2085.26 ± 8.7^ab	2078.3 ± 10.6^ab	2060.2 ± 12.5^bc	2055.1 ± 9.7^c
TMA (mg/L)	44.9 ± 0.5^a	43.25 ± 0.7^b	43.9 ± 0.5^bc	43.3 ± 0.3^bc	42.7 ± 0.2^c
EC (ms/cm)	2.15 ± 0.02^a	2.14 ± 0.01^a	2.12 ± 0.02^a	2.12 ± 0.02^a	2.16 ± 0.02^a
pH	3.71 ± 0.01^a	3.72 ± 0.01^a	3.72 ± 0.01^a	3.72 ± 0.01^a	3.71 ± 0.01^a
TA (mg/L)	5.36 ± 0.03^a	5.32 ± 0.02^b	5.28 ± 0.01^c	5.22 ± 0.02^d	5.22 ± 0.01^d
CD	0.595 ± 0.003^ab	0.592 ± 0.001^ab	0.587 ± 0.005^b	0.578 ± 0.002^c	0.576 ± 0.001^c
CH	0.815 ± 0.002^a	0.836 ± 0.001^c	0.830 ± 0.001^b	0.831 ± 0.001^b	0.834 ± 0.001^c
DFRSA (%)	80.53 ± 1.37^a	78.28 ± 0.7^b	78.10 ± 0.33^b	77.47 ± 0.39^bc	76.59 ± 0.43^c

Note: Means ± SD (n = 3); different letters in the same row indicate significant differences (P ≤ 0.05).

Nota: Medias ± DE (n = 3); las distintas letras en la misma fila indican diferencias significativas (P ≤ 0.05).

Figure 1. Scatterplot of scores (a) and loadings (b) for PC1 and PC2 of samples treated at different microwave irradiation time and CK.

Figura 1. Diagrama de dispersión de las puntuaciones (a) y las cargas (b) para PC1 y PC2 de las muestras tratadas con diferentes tiempos de irradiación con microondas y CK

Table 2. Effect of microwave power on physicochemical properties of wine.

Tabla 2. Efecto de la potencia de las microondas en las propiedades fisicoquímicas del vino

Microwave power (W)	CK	100	300	500	700	900
TPC (mg/L)	2098.7 ± 13.4^a	2060.9 ± 7.4 ^c	2076.6 ± 10.3^bc	2065.2 ± 12.5^bc	2088.5 ± 9.7^ab	2054.8 ± 8.5^c
TMA (mg/L)	44.9 ± 0.5^a	44.2 ± 0.4^ab	43.9 ± 0.8^ab	43.3 ± 0.7^b	43.6 ± 0.7^b	44.1 ± 0.7^ab
EC (ms/cm)	2.15 ± 0.01^a	2.16 ± 0.02^a	2.15 ± 0.01^a	2.12 ± 0.02^a	2.14 ± 0.01^a	2.14 ± 0.01^a
pH	3.71 ± 0.01^a	3.71 ± 0.01^a	3.71 ± 0.01^a	3.72 ± 0.01^a	3.71 ± 0.01^a	3.71 ± 0.01^a
TA (mg/L)	5.36 ± 0.03^a	5.05 ± 0.01^d	5.13 ± 0.02^c	5.22 ± 0.02^b	5.05 ± 0.02^d	5.09 ± 0.03 ^cd
CD	0.595 ± 0.003^a	0.589 ± 0.001^b	0.584 ± 0.002^c	0.578 ± 0.001^d	0.557 ± 0.002^e	0.561 ± 0.001 ^f
CH	0.815 ± 0.002^a	0.826 ± 0.001^b	0.830 ± 0.001^c	0.831 ± 0.001^c	0.817 ± 0.001^a	0.824 ± 0.001^b
DFRSA (%)	80.53 ± 1.37^a	78.92 ± 1.05^ab	78.27 ± 0.76^bc	77.47 ± 0.39^bc	77.28 ± 0.68^bc	76.74 ± 0.99^c

Note: Means ± SD (n = 3); different letters in the same row indicate significant differences (P ≤ 0.05).

Nota: Medias ± DE (n = 3); las distintas letras en la misma fila indican diferencias significativas (P ≤ 0.05).

Figure 2. Scatterplot of scores (a) and loadings (b) for PC1 and PC2 of samples treated at different microwave power and CK.

Figura 2. Diagrama de dispersión de las puntuaciones (a) y cargas (b) para PC1 y PC2 de las muestras tratadas con diferente potencia de microondas y CK

Table 3. Effect of microwave irradiation temperature on physicochemical properties of wine.

Tabla 3. Efecto de la temperatura de irradiación con microondas sobre las propiedades fisicoquímicas del vino

Microwave treatment temperature(°C)	CK	40	50	60	70
TPC (mg/L)	2098.7 ± 13.4^a	2075.9 ± 8.0^ab	2079.4 ± 14.8^ab	2065.2 ± 12.5^b	2053.3 ± 19.2^b
TMA (mg/L)	44.9 ± 0.5^a	44.2 ± 0.4^ab	43.8 ± 0.7^ab	43.3 ± 0.7 ^b	43.6 ± 0.7^b
EC (ms/cm)	2.15 ± 0.01^a	2.17 ± 0.01^a	2.14 ± 0.01^a	2.12 ± 0.02^a	2.15 ± 0.01^a
pH	3.71 ± 0.01^a	3.74 ± 0.01^b	3.71 ± 0.01^a	3.72 ± 0.01^a	3.71 ± 0.01^a
TA (mg/L)	5.36 ± 0.03^a	5.21 ± 0.01^b	5.24 ± 0.02^b	5.22 ± 0.02^b	5.21 ± 0.01^b
CD	0.595 ± 0.003^a	0.567 ± 0.003^cd	0.566 ± 0.001^d	0.578 ± 0.001^b	0.571 ± 0.003^c
CH	0.815 ± 0.002^a	0.825 ± 0.001^c	0.818 ± 0.001^b	0.831 ± 0.002^e	0.828 ± 0.001^d
DFRSA (%)	80.53 ± 1.37^a	78.05 ± 0.44^b	77.82 ± 0.35^b	77.47 ± 0.39^b	76.85 ± 0.84^b

Note: Means ± SD (n = 3); different letters in the same row indicate significant differences (P ≤ 0.05).

Nota: Medias ± DE (n = 3); las distintas letras en la misma fila indican diferencias significativas (P ≤ 0.05).

Figure 3. Scatterplot of scores (a) and loadings (b) for PC1 and PC2 of samples treated at different microwave irradiation temperature and CK.

Figura 3. Diagrama de dispersión de las puntuaciones (a) y las cargas (b) para PC1 y PC2 de las muestras tratadas con diferentes temperaturas de irradiación con microondas y CK

Table 4. Effects of microwave treatment on the chromatic characteristics of red wine.

Tabla 4. Efectos del tratamiento de irradiación con microondas en las características cromáticas del vino tinto

	L*	a*	b*	∆E
Microwave irradiation time
CK	30.88 ± 0.12^a	57.72 ± 0.15^a	22.66 ± 0.15^a	0.00
5 min	31.27 ± 0.14^b	57.55 ± 0.16^ab	23.76 ± 0.16^b	1.18
10 min	31.72 ± 0.1^c	57.41 ± 0.16^b	23.77 ± 0.07^b	1.43
15 min	31.57 ± 0.05^c	57.56 ± 0.12^ab	23.89 ± 0.11^b	1.42
20 min	32.03 ± 0.05^d	57.58 ± 0.09^ab	24.14 ± 0.16^c	1.88
Microwave power
CK	30.88 ± 0.12^a	57.72 ± 0.15^a	22.66 ± 0.15^a	0.00
100 W	33.14 ± 0.06^e	57.03 ± 0.27^b	24.34 ± 0.15^b	2.90
300 W	31.18 ± 0.09^b	57.01 ± 0.09^b	23.48 ± 0.09^b	1.13
500 W	31.57 ± 0.05^c	57.56 ± 0.12^a	23.89 ± 0.11^c	1.42
700 W	32.52 ± 0.07^d	56.53 ± 0.17 ^c	24.01 ± 0.07^d	2.43
900 W	33.76 ± 0.16^f	57.43 ± 0.37^a	24.65 ± 0.19^f	3.51
Microwave irradiation temperature
CK	30.88 ± 0.13^a	57.72 ± 0.15^a	22.66 ± 0.15^a	0.00
40°C	31.76 ± 0.07^b	57.79 ± 0.1^a	22.95 ± 0.11^b	0.93
50°C	31.76 ± 0.16^b	57.78 ± 0.21^a	23.02 ± 0.07^bc	0.95
60°C	31.57 ± 0.05^b	57.56 ± 0.12^a	23.89 ± 0.11^c	1.42
70°C	31.74 ± 0.08^b	57.59 ± 0.23^a	22.65 ± 0.15^a	0.71

Note: Means ± SD (n = 3); different letters in the same row indicate significant differences (P ≤ 0.05).

Nota: Media ± DE (n = 3); las distintas letras en la misma fila indican diferencias significativas (P ≤ 0.05).

Table 5. Pearson correlation coefficients of the physicochemical properties of red wine.

Tabla 5. Coeficientes de correlación de Pearson respecto de las propiedades fisicoquímicas del vino tinto

	Pearson correlation coefficient (p-value)
Variable	TPC	TMA	EC	pH	TA	DFRSA	CD	CH	L*	a*	b*
TPC	1	0.430**	−0.367*	NS	0.342*	0.629**	NS	−0.370*	NS	NS	NS
TMA		1	NS	NS	NS	0.643**	NS	−.472**	NS	NS	NS
EC			1	NS	NS	NS	NS	NS	NS	NS	NS
pH				1	NS	NS	NS	NS	NS	0.386*	NS
TA					1	0.332*	0.527**	NS	−0.664**	0.696**	−0.509**
DFRSA						1	0.637**	NS	NS	NS	NS
CD							1	0.341*	−0.398*	NS	NS
CH								1	NS	NS	0.345*
L*									1	NS	0.720**
a*										1	−0.359*
b*											1.000

*Significant difference, P < 0.05; **Highly significant difference, P < 0.01; NS: Not significant (p > 0.05).

*Diferencia significativa, P < 0.05; **Diferencia altamente significativa, P < 0.01; NS: No significativa (p > 0.05).