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

• DOI: 10.1007/s11947-022-02766-8
• Publication Date: 2022-02-04T17:26:47Z
• Authors: Cristian Vaquero; Carlos Escott; Iris Loira; Buenaventura Guamis; Juan Manuel del F...; Joan Miquel Quevedo; Ramon Gervilla; Sergi de Lamo; Raúl Ferrer-Gallego; Carmen González; María Antonia Bañ...; José Antonio Suár...; Antonio Morata
• Keywords: 04 agricultural and veterinary sciences; 0405 other agricultural sciences; 6. Clean water

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