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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

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