White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality

Bañuelos, María Antonia; Loira, Iris; Güamis, B.; Escott, Carlos; Fresno, Juan Manuel Del; Codina-Torrella, Idoia; Quevedo, Joan Miquel; Gervilla, R.; Chavarría, Jesús María Rodríguez; Lamo, Sergi de; Ferrer‐Gallego, Raúl; Álvarez, Rocío; González, Carmen; Suárez-Lepe, José Antonio; Morata, Antonio

doi:10.1016/j.foodchem.2020.127417

Cited by 26 publications

(88 citation statements)

References 38 publications

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“…The homogenizing valve has a few µm in width favoring mechanical interactions with microbial cells (11,13). In-valve the intense impact and shear efforts produce several effects at nano-scale: nano-fragmentation, nano-covering, nano-encapsulation, and nano-emulsion that can be modulated to produce sterile or pasteurized foods (2,7,8,14,15), to increase the accessibility of nutrients and health-promoting compounds (16) and to develop innovative foods with improved colloidal structure or novel properties.…”

Section: Performance Of Continuous Uhph Vs Hhpmentioning

confidence: 99%

“…Concerning the temperature, most of the applications can be done at pasteurization or lower temperatures (<70 • C). This includes enzyme inactivation, microbial destruction, nano-emulsion, and nano-covering (7,8,14,17).…”

Section: Performance Of Continuous Uhph Vs Hhpmentioning

confidence: 99%

“…Concerning microbial inactivation at low pasteurization temperatures (<70 • C) or even at room temperature, but considering the shorter processing times of UHPH (0.02 s in-valve and around 0.2 s of total process), it is possible to eliminate vegetative cells of fungi, yeast, and bacteria at populations of 6-log CFU/mL or higher (8,14). The short invalve time at this temperature guarantees the absence of thermal markers as hydroymethylfurfural (HMF) (8).…”

Section: Performance Of Continuous Uhph Vs Hhpmentioning

confidence: 99%

“…Lactic or acetic undesired bacteria that can develop in the future wine increasing volatile acidity, or forming biogenic amines or ethyl carbamate, will be eliminated from the grape must using UHPH, ensuring a healthier wine. The use of 300 MPa and temperatures of 60-100 • C for 0.2 s eliminate vegetative bacterial cells (8,14). Sporulated forms need higher temperatures (6,7,18).…”

Section: Elimination Of Spoilage Microorganisms In Must and Wines Andmentioning

confidence: 99%

“…The antimicrobial effect is produced by the intense impact and shear forces produced in the valve (2,6,7). Liquid suffers strong acceleration when pumped at 300 MPa, reaching Mach 2 speed and extremely intense deceleration to almost zero when crossing the valve during <0.02 s. The effect is a full nanofragmentation to a submicro size range of 100-300 nm of whatever biological structure: cells, tissues, and biomolecules including enzymes (8). Depending on in-valve temperature (140 • C), even spores are destroyed.…”

Section: Introductionmentioning

confidence: 99%

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Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2

Morata

Güamis

2020

Front. Nutr.

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Ultra-high pressure homogenization (UHPH) is a high pressure technique in which a fluid is pressurized by pumping at higher than 200 MPa and instantaneously depressurized at atmospheric pressure across a special valve. The full process takes <0.2 s and the in-valve time is <0.02 s. In the valve, extremely intense impacts and shear forces produce the nanofragmentation of biological tissue at a range of 100–300 nm. The antimicrobial effect is highly effective, reaching easily inactivation levels higher than 6-log cycles even at low in-valve temperatures. At in-valve temperatures of 140–150°C (0.02 s) the destruction of thermoresistant spores is possible. Even when the temperature in-valve can be elevated (70–150°C), it can be considered a gentle technology because of the tremendously short processing time. It is easy to get outlet temperatures after valve of 20–25°C by the expansion and assisted by heat exchangers. Thermal markers as hydroxymethylfurfural (HMF) are not formed, nor are deleterious effects observed in sensitive compounds as terpenes or anthocyanins, probably because of the low effect in covalent bonds of small molecules of the high-pressure techniques compared with thermal technologies. Additionally, intense inactivation of oxidative enzymes is observed, therefore protecting the sensory and nutritional quality of fruit juices and avoiding or reducing the use of antioxidants as sulphites. UHPH can be consider a powerful and highly effective continuous and sterilizing technology without thermal repercussions, able to keep fresh juices with most of their initial sensory and nutritional quality and allowing high-quality and natural fermented derivatives as wine.

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Section: Performance Of Continuous Uhph Vs Hhpmentioning

confidence: 99%

Section: Performance Of Continuous Uhph Vs Hhpmentioning

confidence: 99%

Section: Performance Of Continuous Uhph Vs Hhpmentioning

confidence: 99%

Section: Elimination Of Spoilage Microorganisms In Must and Wines Andmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2

Morata

Güamis

2020

Front. Nutr.

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Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

Vaquero

Escott

Loira

et al. 2022

Food Bioprocess Technol

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A cryo-macerated must of V. vinifera L. cabernet sauvignon was processed by ultra-high-pressure homogenisation (UHPH) sterilisation without the use of SO2. The UHPH treatment of the must was carried out continuously at a pressure of 300 MPa and reaching a maximum temperature of 77 °C for less than 0.2 s. The colloidal structure of the UHPH must was evaluated by atomic force microscopy (AFM) measuring an average particle size of 457 nm. The initial microbial load was 4-log CFU/mL (yeast), 3-log CFU/mL (bacteria). No yeast and non-sporulating bacteria were detected in 1 mL and 10 mL of the UHPH-treated must, respectively. Furthermore, no fermentative activity was detected in the non-inoculated UHPH-treated musts for more than 50 days. A strong inactivation of the oxidative enzymes was observed, with lower oxidation (≈ × 3) than controls. The antioxidant activity of the UHPH-treated must was much higher (106%) than that of the control must. UHPH had a protective effect in total anthocyanins, and especially in acylated anthocyanins (+ 9.3%); furthermore, the fermentation produces fewer higher alcohol (-44,3%) and more 2-phenylethyl acetate (+ 63%).

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Application of multiple ultra-high-pressure homogenization to the pasteurization process of Japanese rice wine, sake

Arakawa

Yokoi

2023

Journal of Bioscience and Bioengineering

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White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality

Cited by 26 publications

References 38 publications

Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2

Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2

Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

Application of multiple ultra-high-pressure homogenization to the pasteurization process of Japanese rice wine, sake

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