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Descripción
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| Ultra-high pressure homogenization (UHPH) is a modern preservation technique that allows continuous sterilization (destruction of microorganisms) and homogenization (reduction of particle size) of liquid products. In addition, there is no thermal degradation since a peak temperature is reached when passing through the homogenization valve, but the exposure time is less than 0.2 seconds. The usefulness of the UHPH technology for the microbiological control and its effect on the sensory quality of the wine was evaluated. Three treatments were compared using the same white must (Vitis vinifera L.): a must sulphited with 35 mg/L of total SO 2 , a must treated by UHPH at 300 MPa and an untreated must (without SO 2 addition or UHPH treatment). The UHPH treated must showed a much lighter colour and greater turbidity (fine particles in suspension). The UHPH treatment was effective in controlling the initial populations of both bacteria and yeasts (4 log CFU/mL and 6 log CFU/mL, respectively) producing their total elimination. Therefore, this technology could reduce the use of sulfur dioxide as antimicrobial. As for the sensory profile, the wines were tasted by a panel of experts and those produced from UHPH treated musts were rated as more fruity and with better aroma. | |
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Internacional
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Si |
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Nombre congreso
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42nd Congress of Vine and Wine 17th General Assembly of the OIV |
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Tipo de participación
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960 |
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Lugar del congreso
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Geneva, Switzerland |
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Revisores
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Si |
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ISBN o ISSN
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978-28-5038-010-5 |
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DOI
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Fecha inicio congreso
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15/07/2019 |
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Fecha fin congreso
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19/07/2019 |
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Desde la página
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216 |
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Hasta la página
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217 |
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Título de las actas
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BOOK OF ABSTRACTS 42nd Congress of Vine and Wine |