Use of Ultra High Pressure Homogenization to sterilize grape must

¹ enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2-4, 28040 Madrid, Spain
² Dept. Biotecnología-Biología Vegetal, ETSIAAB, Universidad Politécnica de Madrid, Spain
³ Enological Research Department, Institut of Agrifood Research and Technology, Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora, 2, 08720 Vilafranca del Penedès, Spain
⁴ Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain

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.