Potential Applications of High Pressure Homogenization in Winemaking: A Review

Abstract

High pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components, as well as modification of food biopolymer structures to steer their functionalities. All these effects are attributable to the intense mechanical stresses, such as cavitation and shear forces, suffered by the product during the passage through the homogenization valve. The exploitation of the disruptive forces delivered during HPH was also recently proposed for winemaking applications. In this review, after a general description of HPH and its main applications in food processing, the survey is extended to the use of this technology for the production of wine and fermented beverages, particularly focusing on the effects of HPH on the inactivation of wine microorganisms and the induction of yeast autolysis. Further enological applications of HPH technology, such as its use for the production of inactive dry yeast preparations, are also discussed.

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

“…Initial populations of 6-log CFU/mL yeast and 4-log CFU/mL aerobic and lactic acid bacteria were undetected in 1 mL after continuous processing of the must at 300 MPa [103]. Additionally, UHPH can inactivate oxidative enzymes favouring the reduction of SO 2 levels [30].…”

Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2

“…The emerging technologies that showed the greatest potential for increasing the extraction of skin compounds and controlling indigenous microorganisms are as follows: high hydrostatic pressure (HHP) [4][5][6], ultra high pressure homogenization (UHPH) [7][8][9], pulsed electric fields (PEFs) [10][11][12][13][14][15], electron-beam irradiation (eBeam) [16][17][18], ultrasound (US) [15,[19][20], and pulsed light (PL) [21][22][23]. Most of these technologies are either approved or under evaluation as new enological practices in the International Organization of Vine and Wine (OIV) regulations [24][25][26].…”

“…High pressure homogenization (HPH) is a continuous treatment in which a food liquid is pumped at high pressure and later depressurized when the fluid passes through a special valve. It is normally called HPH when pressurization occurs at 100-200 MPa (Figure 5A) and ultra high pressure homogenization (UHPH) when the pressure range is higher than 200 MPa (Figure 5B) [7,9].…”

“…UHPH is highly efficient in controlling microorganisms. The antimicrobial effect is produced by the strong impact forces together with the shear stresses and the complementary effect of local cavitation and friction [7][8][9]. This process produces intense heating in the in-valve time but during a really short period of time of 0.02 and 0.2 s for the global residence time.…”

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

“…This process increases mouthfeel and structure due to the release of cell wall polysaccharides/mannoproteins, but also enhances the aroma and has some repercussions in phenolic compounds and pigments. The use of emerging technologies as ultrasounds, ultra-high pressure homogenization or microwaves, speed up the cell lysis, and therefore, the release of these molecules [83][84][85][86][87][88][89].…”