White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality

Mª Antonia Bañuelos,Iris Loira,Buenaventura Guamis,Carlos Escott,Juan Manuel Del Fresno,Idoia Codina-Torrella,Joan Miquel Quevedo,Ramon Gervilla, Jesús María Rodríguez Chavarría,Sergi de Lamo,Raúl Ferrer-Gallego,Rocío Álvarez,Carmen González,José Antonio Suárez-Lepe,Antonio Morata

Food Chemistry（2020）

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摘要

•Elimination of vegetative cells of yeast, molds and bacteria by UHPH in must.•Strong inactivation of oxidative enzymes: PPO.•Absence of thermal degradation markers. No detection of HMF.•Higher antioxidant activity in UHPH processed must.•UHPH is a powerful tool to reduce SO2 in white wines.

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关键词

5-Hydroxymethylfurfural: Pubchem CID 237332,α-Terpineol: Pubchem CID 17100,Linalool: Pubchem CID 6549,Geraniol: Pubchem CID 637566,β-Citronellol: Pubchem CID 8842,2,6-Dimethyl-1,7-octadiene-3,6-diol: Pubchem CID 548927,8-Hidroxylinalool: Pubchem CID 5280678

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