Use of Ultra-High Pressure Homogenization processing in winemaking:Control of microbial populations in grape musts and effects in sensory quality
Visualitza/Obre
Autor/a
Loira, Iris
Morata, Antonio
Bañuelos, María Antonia
Guamis, Buenaventura
González, Carmen
Suárez-Lepe, José Antonio
Data de publicació
2018-10-06ISSN
1466-8564
Resum
Ultra-High Pressure Homogenization (UHPH) is a fast and efficient technique that can sterilizefluid foods at lowtemperatures or even under cooling conditions. A white must (Vitis viniferaL.) was processed at 300 MPa (inlettemperature 20 °C, in-valve temperature 98 °C, outlet temperature 25 °C, and time in valve 0.02 s) and theirperformance was compared with two untreated controls, a must that underwent a spontaneous fermentation(without SO2addition) and another must that was sulfited with 35 mg/L of total SO2and inoculated with thesameSaccharomyces cerevisiaeyeast as the UHPH-treated must. UHPH treatment led to the total elimination ofgrape microorganisms considering an initial population of 1 × 106CFU/mL in average of wild yeasts and fungiin must, and approximately 7 × 103CFU/mL of background bacteria. In a parallel assay, UHPH-processed mustwithout yeast inoculation showed absence of fermentation for eight days at 18 °C. The musts treated with UHPHshowed a lighter appearance (10%) before fermentation compared to the control. The triangular test verified theexistence of sensory differences between the wines obtained and the preference tests showed that the judgesfound the wine obtained from the UHPH-treated must more fruity (3.5/5 compared with 1.5–2 in controls) andwith better aroma.Industrial relevance:UHPH is an interesting way to process the must before fermentation allowing the reductionof sulfite addition while controlling wild and spoilage microorganisms.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
34
Publicat per
Elsevier
Publicat a
Innovative Food Science and Emerging Technologies
Citació
Loira, Iris, Antonio Morata, María Antonia Bañuelos, Anna Puig-Pujol, Buenaventura Guamis, Carmen González, and José Antonio Suárez-Lepe. 2018. "Use Of Ultra-High Pressure Homogenization Processing In Winemaking: Control Of Microbial Populations In Grape Musts And Effects In Sensory Quality". Innovative Food Science & Emerging Technologies 50: 50-56. Elsevier BV. doi:10.1016/j.ifset.2018.10.005.
Número de l'acord de la subvenció
MINECO/ /IDI-2015092/ES/ /
Programa
Altres Activitats
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2685]
Excepte que s'indiqui una altra cosa, la llicència de l'ítem es descriu com http://creativecommons.org/licenses/by-nc-nd/4.0/