Effect of processing Verdejo grape must by UHPH using non-<i>Saccharomyces</i> yeasts in the absence of SO<sub>2</sub>-Reference-Cited by-同舟云学术

Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO₂

Published:2024 Issue:2 Volume:2 Page:437-446
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Escott Carlos¹,Vaquero Cristian¹²,del Fresno Juan Manuel¹,Topo Angelo³,Comuzzo Piergiorgio³^ORCID,Gonzalez Carmen¹,Morata Antonio¹^ORCID

Affiliation:

1. Universidad Politécnica de Madrid, ETSIAAB, Chemistry and Food Technology Dept., enotecUPM, Avenida Puerta de Hierro, 2, 28040, Madrid, Spain

2. Universidad Pontificia de Comillas, Madrid Culinary Campus (MACC), Alberto Aguilera, 23, 28015, Madrid, Spain

3. Università degli Studi di Udine, Dipartimento di Scienze Agroalimentari, Ambientali e Animali (Di4A), Via Sondrio, 2/A, 33100, Udine, Italy

Abstract

Ultra-High Pressure Homogenization (UHPH) is an emerging non-thermal technology that can eliminate wild microorganisms from grape juice facilitating the use of non-competitive non-Saccharomyces yeast in fermentation to modulate the sensory profile.

Funder

Ministerio de Ciencia e Innovación

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00226H

Reference44 articles.

1. Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

2. Applications of High and Ultra High Pressure Homogenization for Food Safety

3. Potential Applications of High Pressure Homogenization in Winemaking: A Review

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

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

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