UHPH processing of grape must to improve wine quality
Ultra High Pressure Homogenization (UHPH) consists of continuous pumping of must at pressures above 200 MPa, usually 300 MPa, and its subsequent instantaneous depressurization to atmospheric pressure after passing through a special valve. In the valve, the intense impact forces and shear stresses, t...
Ausführliche Beschreibung
Autor*in: |
Morata Antonio [verfasserIn] Loira Iris [verfasserIn] Escott Carlos [verfasserIn] Vaquero Cristian [verfasserIn] Bañuelos María Antonia [verfasserIn] del Fresno Juan Manuel [verfasserIn] González Carmen [verfasserIn] Guamis Buenaventura [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch ; Französisch |
Erschienen: |
2023 |
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Übergeordnetes Werk: |
In: BIO Web of Conferences - EDP Sciences, 2012, 56, p 02006(2023) |
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Übergeordnetes Werk: |
volume:56, p 02006 ; year:2023 |
Links: |
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DOI / URN: |
10.1051/bioconf/20235602006 |
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Katalog-ID: |
DOAJ088168794 |
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10.1051/bioconf/20235602006 doi (DE-627)DOAJ088168794 (DE-599)DOAJ61e526c06ad84686bd4e7ebc09846e39 DE-627 ger DE-627 rakwb eng fre QR1-502 QP1-981 QL1-991 Morata Antonio verfasserin aut UHPH processing of grape must to improve wine quality 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ultra High Pressure Homogenization (UHPH) consists of continuous pumping of must at pressures above 200 MPa, usually 300 MPa, and its subsequent instantaneous depressurization to atmospheric pressure after passing through a special valve. In the valve, the intense impact forces and shear stresses, together with the temperature, lead to the death of microbial cells and also to the inactivation of oxidative enzymes. Intense mechanical stresses also result in nanofragmentation of colloidal particles increasing the release of nutritional factors such as YAN and others, thus improving colloidal stability. Molecules with sensory impact such as terpenes are not affected by the UHPH process, thus preserving the varietal character, nor can thermal markers such as furfural be detected. UHPH-processed musts show and maintain higher antioxidant activity than control musts and show less browning effects during processing and even later throughout and after fermentation. This technique also affects the extraction and stability of anthocyanins and other phenolic compounds by increasing their release from cell structures and protecting them from oxidation. The antimicrobial effect and the inactivation of oxidative enzymes allow the production of wines without or with a very low level of sulfur dioxide. The ability to inactivate enzymes by affecting their tridimensional structure may also have some effect on colloidal proteins by preventing protein haze or facilitating the use of protease enzymes. Microbiology Physiology Zoology Loira Iris verfasserin aut Escott Carlos verfasserin aut Vaquero Cristian verfasserin aut Bañuelos María Antonia verfasserin aut del Fresno Juan Manuel verfasserin aut González Carmen verfasserin aut Guamis Buenaventura verfasserin aut In BIO Web of Conferences EDP Sciences, 2012 56, p 02006(2023) (DE-627)720164907 (DE-600)2673408-4 21174458 nnns volume:56, p 02006 year:2023 https://doi.org/10.1051/bioconf/20235602006 kostenfrei https://doaj.org/article/61e526c06ad84686bd4e7ebc09846e39 kostenfrei https://www.bio-conferences.org/articles/bioconf/full_html/2023/01/bioconf_oiv2022_02006/bioconf_oiv2022_02006.html kostenfrei https://doaj.org/toc/2117-4458 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 56, p 02006 2023 |
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10.1051/bioconf/20235602006 doi (DE-627)DOAJ088168794 (DE-599)DOAJ61e526c06ad84686bd4e7ebc09846e39 DE-627 ger DE-627 rakwb eng fre QR1-502 QP1-981 QL1-991 Morata Antonio verfasserin aut UHPH processing of grape must to improve wine quality 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Ultra High Pressure Homogenization (UHPH) consists of continuous pumping of must at pressures above 200 MPa, usually 300 MPa, and its subsequent instantaneous depressurization to atmospheric pressure after passing through a special valve. In the valve, the intense impact forces and shear stresses, together with the temperature, lead to the death of microbial cells and also to the inactivation of oxidative enzymes. Intense mechanical stresses also result in nanofragmentation of colloidal particles increasing the release of nutritional factors such as YAN and others, thus improving colloidal stability. Molecules with sensory impact such as terpenes are not affected by the UHPH process, thus preserving the varietal character, nor can thermal markers such as furfural be detected. UHPH-processed musts show and maintain higher antioxidant activity than control musts and show less browning effects during processing and even later throughout and after fermentation. This technique also affects the extraction and stability of anthocyanins and other phenolic compounds by increasing their release from cell structures and protecting them from oxidation. The antimicrobial effect and the inactivation of oxidative enzymes allow the production of wines without or with a very low level of sulfur dioxide. The ability to inactivate enzymes by affecting their tridimensional structure may also have some effect on colloidal proteins by preventing protein haze or facilitating the use of protease enzymes. Microbiology Physiology Zoology Loira Iris verfasserin aut Escott Carlos verfasserin aut Vaquero Cristian verfasserin aut Bañuelos María Antonia verfasserin aut del Fresno Juan Manuel verfasserin aut González Carmen verfasserin aut Guamis Buenaventura verfasserin aut In BIO Web of Conferences EDP Sciences, 2012 56, p 02006(2023) (DE-627)720164907 (DE-600)2673408-4 21174458 nnns volume:56, p 02006 year:2023 https://doi.org/10.1051/bioconf/20235602006 kostenfrei https://doaj.org/article/61e526c06ad84686bd4e7ebc09846e39 kostenfrei https://www.bio-conferences.org/articles/bioconf/full_html/2023/01/bioconf_oiv2022_02006/bioconf_oiv2022_02006.html kostenfrei https://doaj.org/toc/2117-4458 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 56, p 02006 2023 |
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Ultra High Pressure Homogenization (UHPH) consists of continuous pumping of must at pressures above 200 MPa, usually 300 MPa, and its subsequent instantaneous depressurization to atmospheric pressure after passing through a special valve. In the valve, the intense impact forces and shear stresses, together with the temperature, lead to the death of microbial cells and also to the inactivation of oxidative enzymes. Intense mechanical stresses also result in nanofragmentation of colloidal particles increasing the release of nutritional factors such as YAN and others, thus improving colloidal stability. Molecules with sensory impact such as terpenes are not affected by the UHPH process, thus preserving the varietal character, nor can thermal markers such as furfural be detected. UHPH-processed musts show and maintain higher antioxidant activity than control musts and show less browning effects during processing and even later throughout and after fermentation. This technique also affects the extraction and stability of anthocyanins and other phenolic compounds by increasing their release from cell structures and protecting them from oxidation. The antimicrobial effect and the inactivation of oxidative enzymes allow the production of wines without or with a very low level of sulfur dioxide. The ability to inactivate enzymes by affecting their tridimensional structure may also have some effect on colloidal proteins by preventing protein haze or facilitating the use of protease enzymes. |
abstractGer |
Ultra High Pressure Homogenization (UHPH) consists of continuous pumping of must at pressures above 200 MPa, usually 300 MPa, and its subsequent instantaneous depressurization to atmospheric pressure after passing through a special valve. In the valve, the intense impact forces and shear stresses, together with the temperature, lead to the death of microbial cells and also to the inactivation of oxidative enzymes. Intense mechanical stresses also result in nanofragmentation of colloidal particles increasing the release of nutritional factors such as YAN and others, thus improving colloidal stability. Molecules with sensory impact such as terpenes are not affected by the UHPH process, thus preserving the varietal character, nor can thermal markers such as furfural be detected. UHPH-processed musts show and maintain higher antioxidant activity than control musts and show less browning effects during processing and even later throughout and after fermentation. This technique also affects the extraction and stability of anthocyanins and other phenolic compounds by increasing their release from cell structures and protecting them from oxidation. The antimicrobial effect and the inactivation of oxidative enzymes allow the production of wines without or with a very low level of sulfur dioxide. The ability to inactivate enzymes by affecting their tridimensional structure may also have some effect on colloidal proteins by preventing protein haze or facilitating the use of protease enzymes. |
abstract_unstemmed |
Ultra High Pressure Homogenization (UHPH) consists of continuous pumping of must at pressures above 200 MPa, usually 300 MPa, and its subsequent instantaneous depressurization to atmospheric pressure after passing through a special valve. In the valve, the intense impact forces and shear stresses, together with the temperature, lead to the death of microbial cells and also to the inactivation of oxidative enzymes. Intense mechanical stresses also result in nanofragmentation of colloidal particles increasing the release of nutritional factors such as YAN and others, thus improving colloidal stability. Molecules with sensory impact such as terpenes are not affected by the UHPH process, thus preserving the varietal character, nor can thermal markers such as furfural be detected. UHPH-processed musts show and maintain higher antioxidant activity than control musts and show less browning effects during processing and even later throughout and after fermentation. This technique also affects the extraction and stability of anthocyanins and other phenolic compounds by increasing their release from cell structures and protecting them from oxidation. The antimicrobial effect and the inactivation of oxidative enzymes allow the production of wines without or with a very low level of sulfur dioxide. The ability to inactivate enzymes by affecting their tridimensional structure may also have some effect on colloidal proteins by preventing protein haze or facilitating the use of protease enzymes. |
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title_short |
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