RT conference output
T1 Stabilization of white grape must by application of supercritical CO2 as a strategy to reduce the SO2 content
A1 Díaz Sánchez, Ana Belén
A1 Barroso Bustos, Alba
A1 Pérez Hernández, Pablo Jesús
A1 Casas Cardoso, Lourdes
A1 Mantell Serrano, Casimiro
A1 Cejudo Bastante, Cristina
A2 Ingeniería Química y Tecnología de Alimentos
AB Winemaking worldwide, and especially the one carried out in warm climates, is looking for strategiesto prevent enzymatic and microbial alterations of must and wines alternative to SO2 addition. However, there isany methodology as efficient as SO2, being used in combination with those substances in the best of cases, whichdoes not suppose a real solution to the problem. In search of safer alternatives to preserve enological products,high-pressure treatments using supercritical CO2 can be a sustainable alternative The aim of this study is toanalyze the biocidal effect, and enzymatic inactivation of supercritical CO2 on white grape must (Pedro Ximenezvariety), in order to reduce SO2 in the pre-fermentative stage. It was processed by varying the main variable ofthe process, the percentage of CO2 (10, 40, and 70%), keeping the rest of the variables constant (100 bar, 35 ºC10 min). Results are very promising and any of the treatment conditions seem to alter the physicochemicalcharacteristics of must. Regarding must stabilization, this technique has proven to be very efficient in thereduction of total microorganisms, as well as reduce enzymatic activity of polyphenol oxidase, showing betterresults than those obtain when using SO2.
SN 2117-4458
YR 2023
FD 2023
LK http://hdl.handle.net/10498/32634
UL http://hdl.handle.net/10498/32634
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 05-nov-2026