Dept. Biotecnología-Biología Vegetal, ETSIAAB, Universidad Politécnica de Madrid, Spain.
enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
Food Chem. 2020 Dec 1;332:127417. doi: 10.1016/j.foodchem.2020.127417. Epub 2020 Jun 27.
The use of UHPH sterilization in the absence of SO has been used to eliminate wild microorganisms and inactivate oxidative enzymes. A white must of the Muscat of Alexandria grape variety was continuously processed by UHPH at 300 MPa (inlet temperature: 23-25 °C). The initial microbial load of the settled must was 4-log CFU/mL for both yeast and moulds, and slightly lower for bacteria. After UHPH processing, no microorganisms were detected in 1 mL. UHPH musts remain without fermentative activity for more than 60 days. Concentrations of the thermal markers indicated the absence of thermal damage in the UHPH-treated musts, since 5-hydroxymethylfurfural was not detected. In addition, the must treated by UHPH keeps terpene concentrations similar to those of the untreated controls. A strong inactivation of the oxidative enzymes was observed, with no browning at room temperature for more than 3 days. The antioxidant value of the UHPH-treated must was 156% higher than the control.
超高压处理（UHPH）在无二氧化硫（SO）存在的情况下被用于消灭野生微生物和使氧化酶失活。一种亚历山大麝香葡萄的白葡萄汁连续通过 300MPa 的超高压处理（入口温度：23-25°C）。沉淀后的葡萄汁初始微生物负荷对于酵母和霉菌为 4 对数 CFU/mL，对于细菌略低。超高压处理后，1 毫升中未检测到微生物。UHPH 葡萄汁在超过 60 天内仍无发酵活性。热标记物的浓度表明 UHPH 处理过的葡萄汁中不存在热损伤，因为未检测到 5-羟甲基糠醛。此外，经过 UHPH 处理的葡萄汁保持与未经处理的对照品相似的萜烯浓度。观察到氧化酶的强烈失活，在室温下超过 3 天没有褐变。经 UHPH 处理的葡萄汁的抗氧化值比对照品高 156%。
