TY - JOUR
T1 - Grape Processing by High Hydrostatic Pressure
T2 - Effect on Microbial Populations, Phenol Extraction and Wine Quality
AU - Morata, Antonio
AU - Loira, Iris
AU - Vejarano, Ricardo
AU - Bañuelos, Maria Antonia
AU - Sanz, Pedro D.
AU - Otero, Laura
AU - Suárez-Lepe, Jose Antonio
N1 - Publisher Copyright:
© 2014, Springer Science+Business Media New York.
PY - 2015/2/1
Y1 - 2015/2/1
N2 - Vitis vinifera (variety Tempranillo) grapes were subjected to high hydrostatic pressure (HHP) treatments of 200, 400 and 550 MPa for 10 min, and its effect on microbial populations, phenol extraction and wine quality was examined. At ≥400 MPa, the wild yeast population was strongly reduced from 104 to <10 cfu/ml. Bacteria showed greater resistance, and a residual load remained even after the treatment at 550 MPa. The extraction of phenolic compounds from the HHP-treated grapes was improved, with higher concentrations of total phenols obtained compared to crushing alone. Anthocyanin extraction was also increased, producing wines with better colour intensity. These wines also had higher methanol and ethanol contents and returned higher aromatic quality and colour scores. The HHP treatment of grapes may assist in the use of yeast starters, increase phenol extraction from grape skins and improve wine quality.
AB - Vitis vinifera (variety Tempranillo) grapes were subjected to high hydrostatic pressure (HHP) treatments of 200, 400 and 550 MPa for 10 min, and its effect on microbial populations, phenol extraction and wine quality was examined. At ≥400 MPa, the wild yeast population was strongly reduced from 104 to <10 cfu/ml. Bacteria showed greater resistance, and a residual load remained even after the treatment at 550 MPa. The extraction of phenolic compounds from the HHP-treated grapes was improved, with higher concentrations of total phenols obtained compared to crushing alone. Anthocyanin extraction was also increased, producing wines with better colour intensity. These wines also had higher methanol and ethanol contents and returned higher aromatic quality and colour scores. The HHP treatment of grapes may assist in the use of yeast starters, increase phenol extraction from grape skins and improve wine quality.
KW - High hydrostatic pressure
KW - Microorganisms
KW - Phenols
KW - Red grape
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=84926685788&partnerID=8YFLogxK
U2 - 10.1007/s11947-014-1405-8
DO - 10.1007/s11947-014-1405-8
M3 - Article
AN - SCOPUS:84926685788
SN - 1935-5130
VL - 8
SP - 277
EP - 286
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 2
ER -