RT journal article
T1 Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2
A1 Cejudo Bastante, Cristina
A1 Díaz Sánchez, Ana Belén
A1 Casas Cardoso, Lourdes
A1 Martínez de la Ossa Fernández, Enrique José
A1 Mantell Serrano, Casimiro
A2 Ingeniería Química y Tecnología de Alimentos
K1 antimicrobial effect
K1 emerging technologies
K1 high-pressure techniques
K1 PPO inactivation
K1 preservation
K1 SO2 alternative
AB In winemaking, sulfur dioxide addition is the most common procedure to prevent enzymatic and microbial alterations. However, the enological industry looks for safer alternatives to preserve enological products, and high-pressure treatments with supercritical CO2 are a suitable alternative. This study evaluates the effectiveness of this process in the stabilization and preservation of white grape must, studying the influence of time, pressure, and CO2 percentage on must characteristics. In spite of the percentage of CO2 turned out to be the variable that affects the most the process, no remarkable differences were observed in pH, acidity, and color intensity between untreated and treated musts. Moreover, this technique has proven to be very efficient in the reduction of aerobic mesophilic microorganisms as well as in the reduction of residual polyphenol oxidase activities, being lower than those obtained with SO2 addition (60 and 160 mg/L). Based on the results, the most convenient conditions were 100 bar and 10% CO2, for 10 min treatment.
PB Multidisciplinary Digital Publishing Institute (MDPI)
SN 2304-8158
YR 2023
FD 2023
LK http://hdl.handle.net/10498/31906
UL http://hdl.handle.net/10498/31906
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 11-nov-2026