Use of Ultra High Pressure Homogenization to sterilize grape must
Morata, A. (Universidad Politécnica de Madrid)
Loira, I. (Universidad Politécnica de Madrid)
Bañuelos, M. A. (Universidad Politécnica de Madrid)
Puig-Pujol, A. (Institut Català de la Vinya i del Vi (IRTA-INCAVI))
Guamis López, Buenaventura (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
González, C. (Universidad Politécnica de Madrid)
Suárez-Lepe, J. A. (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Imprint:	EDP Sciences, 2019
Abstract:	Ultra-High Pressure Homogenization Sterilization (UHPHS) allows the sterilization of fluid foods at low temperatures or even in refrigeration. UHPHS is a continuous technique that allows to process 10,000 L/h with a single pump working at 300 MPa with an imbalance of 1 MPa (Ypsicon EP2409583). During the process, fluid temperature increases less than 5 °C. The technique is sensory gentle not affecting molecules formed by covalent bonds so aroma and pigments are unaltered. During the process of white musts, the complete elimination of yeasts, bacteria and spores can be achieved and the must may remain unfermented for several months-years if stored in amicrobic conditions. The technique is also effective in the destruction of polyphenol oxidase (PPO) enzymes. Final size particle is 100-300 nm allowing to increase the availability of yeast assimilable nitrogen and opens the opportunity to nano-encapsulate flavours. Destruction of PPOs and elimination of microorganisms help to reduce sulphites in wines. UHPHS facilitates the use of new biotechnologies such as the use of non-Saccharomyces yeasts and yeast-bacteria co-inoculations by enabling a better implantation of the starters in absence of competition with wild grape microorganisms.
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Published in:	, ISSN 2273-1709

DOI: 10.1051/bioconf/20191502035

3 p, 285.5 KB

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