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Microbiological and biochemical stabilization of wine using high pressure technology.

Stabilisation microbiologique et biochimique des vins par application de la technique de hautes pressions.

Author(s) : PUIG A., VILAVELLA M., DAOUDI L., et al.

Type of article: Article

Summary

This article presents the effects of the small-scale application of high pressures on several types of wine. The efficiency of this technique was assessed and its impact on the following oenological characteristics were examined: reduction of viable microbial population, physicochemical characteristics, enzyme activity and sensorial analysis. Applying 500 MPa for 5 minutes at 4 °C led to a 99.99 % reduction of the initial microbial population, with no impact on the original chemical or organoleptic characteristics of the wine. The efficiency of high pressures was compared with that of traditional wine stabilization and finalization operations applied to reach microbiological inertia before bottling. The use of high pressures makes it possible to preserve the natural characteristics of wine without causing significant quality change. This technique does not require additional stabilization operations and, thanks to its antimicrobial characteristics, it is possible to reduce the quantity of chemical additives such as sulphur dioxide.

Details

  • Original title: Stabilisation microbiologique et biochimique des vins par application de la technique de hautes pressions.
  • Record ID : 2004-1289
  • Languages: French
  • Source: Bull. OIV - vol. 76 - n. 869-870
  • Publication date: 2003/07
  • Document available for consultation in the library of the IIR headquarters only.

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