Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine
Year:2012
Research Areas
  • Foodstuffs tecnology
Information
Abstract
Abstract This paper reports the effect of high hydrostatic pressure (HHP) on wines contaminated with Dekkera/ Brettanomyces populations of 104 and 106 cfu mL-1 growing at either pH 3.2 or 3.6 (both normal pHs for red wine) and at room temperature (25 ?C). HHP (100 MPa for 24 h) was highly effective at controlling the growth of all combinations of starting yeast population and pH, yet caused scant modification of thermosensitive wine molecules such as pigments and volatile compounds (molecules that greatly influence wine quality). The present results support the potential use of HHP as a means of coldpasteurising wines to control Dekkera/Brettanomyces.
International
Si
JCR
Si
Title
Eur Food Res Tech
ISBN
1438-2377
Impact factor JCR
0
Impact info
Volume
235
10.1007/s00217-012-1742-7
Journal number
1
From page
147
To page
154
Month
SIN MES
Ranking
Participants
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Santiago Benito Saez (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Felipe Palomero Rodriguez (UPM)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
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Cofinanciación del MINECO en el marco del Programa INNCIDE 2011 (OTR-2011-0236)
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