terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Ultra-High Pressure Homogenization (UHPH): a technique that allows the reduction of SO2 in winemaking

Ultra-High Pressure Homogenization (UHPH): a technique that allows the reduction of SO2 in winemaking

Abstract

Ultra-High Pressure Homogenization (UHPH) is an innovative, efficient and non-thermal technology that can be applied at different stages in winemaking in order to reduce or avoid the use of sulphites. During 2022 vintage, a batch of Xarel·lo must was processed by UHPH at 300 MPa with an inlet temperature (Ti) of 4 ºC. In order to verify the influence of the UHPH treatment in wine characteristics, alcoholic fermentations with this must (UHPH) were carried out and compared with a control batch (without SO2 addition (C)) and a sulphited batch, in which 60 mg/L of total SO2 (SO2) were added. All fermentations were done in triplicate and inoculated with a commercial Saccharomyces cerevisiae strain. A complete inactivation of indigenous yeasts and bacteria was achieved when Xarel·lo grape juice was processed by UHPH. Related to these results, the must treated by the UHPH technique allowed a better implantation of the inoculated S. cerevisiae yeast compared to the C and SO2 fermentations. Concerning fermentative kinetics, UHPH and SO2 fermentations ended up taking 17 days, although SO2 fermentations had a longer lag phase. In addition, C condition did not complete alcoholic fermentations due to the high acetic acid concentration (> 3 g/L) produced by the growth of the indigenous microbiota. Moreover, sensory analysis showed no significant differences between the different fermentations evaluated. So, the UHPH technique allows the production of SO2-free white wine with similar characteristics to standard wine with SO2 addition. 

Acknowledgements: This research has been funded by the project FRUHPH “Application of Ultra High Pressure Homogenization in fruit juices and wines to improve quality and preservation without additives”. Grup Operatiu from Generalitat de Catalunya (PDR 2014-2022).

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Gemma Roca-Domènech1*, Joan-Miquel Quevedo2, Antonio-José Trujillo3 and Anna Puig-Pujol1

1INCAVI-IRTA. Catalan Institute of Vine and Wine – Institute of Agrifood Research and Technology. Plaça Àgora, 2. 08720 Vilafranca del Penedès, Barcelona, Spain
2Servei de Planta Pilot de Tecnologia dels Aliments and 3Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), CERTA-TECNIO, MALTA-Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain

Contact the author*

Keywords

ultra-high pressure homogenization (UHPH), wine technology, microbial inactivation, SO2 reduction

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Read More

Nitrogen forms and Iron deficiency: how do Grapevine rootstocks responses change?

Grapevine rootstocks provide protection against environmental biotic and abiotic stresses. Nitrogen (N) and iron (Fe) are growth-limiting factors in many crop plants due to their effects on the chlorophyll and photosynthetic characteristics. Iron nutrition of plants can be significantly affected by different nitrogen forms through altering the uptake ratio of cations and anions, and changing rhizosphere pH. The aim of this study was to investigate the response mechanisms of grapevine rootstocks due to the interaction between different nitrogen forms and iron uptake.

Read More

Physicochemical behaviour of wine spirit and wine distillate aged in Sherry Casks® and Brandy casks

Brandy is a spirit drink made from “wine spirit” (<86% Alcohol by Volume – ABV; high levels of congeners and they are mainly less volatile than ethanol), it may be blended with a “wine distillate” (<94.8%ABV; low levels of congeners and these are mainly more volatile than ethanol), as long as that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product[1]. Brandy must be aged for at least 6 months in oak casks with <1000L of capacity. During ageing, changes occur in colour, flavour, and aroma that improve the quality of the original distillate.

Read More

Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

The recovery of bioactive compounds from grape and wine by-products is currently an important objective for revaluation and sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds. The aim of this study was to evaluate the polysaccharide (PS) composition of extracts obtained from pomaces of different white and red grape varieties of Castilla y León. Grape pomaces were obtained after the pressing in the winemaking process.

Read More

New oenological criteria for selecting strains of Lachancea thermotolerans for wine technology

The study conducted various fermentations of different grape juices using various strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Because of the new conditions caused by climate change, wine acidity must be influenced as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real options to mitigate the impact of climate change in wine production.

Read More