Microbiological stabilisation of grape musts and wines by high hydrostatic pressures

Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine

“…This agrees with that reported by other authors [7,25]. However, lower pH (3.2) was associated with a reduction in the tonality (degree of 'yellow') of the controls (irrespective of HHP treatment or contamination with D. bruxellensis D37).…”

“…Neither does it have any of the disadvantages of adding chemical agents. Subjecting wines to high pressures has been proposed as a means of microbiologically and biochemically stabilising wines [7,25] with minimum sensorial repercussions [19].…”

Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

“…Currently, a whole range of products such as fruit juices, (Barba, Criado, Belda-Galbis, Esteve, & Rodrigo, 2014;Buzrul, 2012), garlic (Kim, Kim, Kim, Noh, & Choi, 2014) or table olives (Pradas et al, 2012) have been subjected to HHP. The antiseptic effect of HHP in wines has been demonstrated and described in certain studies (Delfini et al, 1995;Puig, Vilavella, Daoudi, Guamis, & Mínguez, 2003). Furthermore, investigations about how HHP affects wine and grape quality have been published since 1994, concluding that this application could be interesting for pasteurization and for increasing the extractability without varying the organoleptic qualities (Buzrul, 2012;Lonvaud-Funel, Dupont, Demazeau, & Bignon, 1994;Morata et al, 2015).…”

Effect of high hydrostatic pressure on quality parameters of lager beer

“…6 Different types of wines containing yeast and lactic acid bacteria were also successfully stabilized by HHP at a range of 350-600 MPa. 8,9 However, fewer studies were reported about the use of HHP on beer, most probably because of the complex nature of beer as some of the constituents are derived from the raw materials and others are the result of chemical and biochemical transformation of the raw materials during malting, mashing, boiling, fermentation and conditioning. 10 Among these, the effect of increasing pressure (300, 500 and 700 MPa for 5 min) on the brewing process and the beer was studied by Fischer et al, 11 and Castellari et al 4 studied the effect of HHP (600 MPa for 5 min) on two unfiltered pale ales and a mild ale in comparison with traditional heat pasteurization.…”