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Using high pressures for microbiological stabilization of wine.

Utilisation des hautes pressions pour la stabilisation microbiologique des vins.

Author(s) : LONVAUD-FUNEL A.

Type of article: Periodical article

Summary

Physical treatments are the favourite techniques for microbiological stabilization of wines which are difficult to protect with SO2 and sorbic acid. Oenology could add a new technique to filtration and thermal processing, the application of which is better known, and is modified according to the wine to be treated. Applying high pressure to microorganisms, yeast, mould and bacteria suspensions inactivates them. On the basis of these principles, conclusive testing led to the evolution of processes for microbiologically stabilized fruit juices and jams. This new technology should be further studied, to determine the appropriate treatment for stabilizing all types of wine, and its effect on wine aging phenomena.

Details

  • Original title: Utilisation des hautes pressions pour la stabilisation microbiologique des vins.
  • Record ID : 1995-1710
  • Languages: French
  • Source: OIV, Assem. gén., Paris - 12 p.; 2 tabl.; 10 ref.
  • Publication date: 1994/06/06
  • Document available for consultation in the library of the IIR headquarters only.

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