White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality.
Food Chem
; 332: 127417, 2020 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-32629332
ABSTRACT
The use of UHPH sterilization in the absence of SO2 has been used to eliminate wild microorganisms and inactivate oxidative enzymes. A white must of the Muscat of Alexandria grape variety was continuously processed by UHPH at 300 MPa (inlet temperature 23-25 °C). The initial microbial load of the settled must was 4-log CFU/mL for both yeast and moulds, and slightly lower for bacteria. After UHPH processing, no microorganisms were detected in 1 mL. UHPH musts remain without fermentative activity for more than 60 days. Concentrations of the thermal markers indicated the absence of thermal damage in the UHPH-treated musts, since 5-hydroxymethylfurfural was not detected. In addition, the must treated by UHPH keeps terpene concentrations similar to those of the untreated controls. A strong inactivation of the oxidative enzymes was observed, with no browning at room temperature for more than 3 days. The antioxidant value of the UHPH-treated must was 156% higher than the control.
Palavras-chave
2,6-Dimethyl-1,7-octadiene-3,6-diol: Pubchem CID 548927; 5-Hydroxymethylfurfural: Pubchem CID 237332; 8-Hidroxylinalool: Pubchem CID 5280678; Geraniol: Pubchem CID 637566; Linalool: Pubchem CID 6549; Microbial control; Oxidases inactivation; Protein haze; SO(2); Ultra High Pressure Homogenization (UHPH) sterilization; White must; Wine; α-Terpineol: Pubchem CID 17100; ß-Citronellol: Pubchem CID 8842
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Bactérias
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Vinho
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Esterilização
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Microbiologia de Alimentos
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Fungos
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article