RT Journal Article SR Electronic T1 High-Pressure Homogenization to Modify Yeast Performances for Sparkling Wine Production According to Traditional Method JF American Journal of Enology and Viticulture JO Am. J. Enol. Vitic. FD American Society for Enology and Viticulture SP ajev.2012.12096 DO 10.5344/ajev.2012.12096 A1 Francesca Patrignani A1 Maurice Ndagijimana A1 Pamela Vernocchi A1 Andrea Gianotti A1 Claudio Riponi A1 Fausto Gardini A1 Rosalba Lanciotti YR 2013 UL http://www.ajevonline.org/content/early/2013/01/10/ajev.2012.12096.abstract AB The aim of the present research was to assess the effects of high pressure homogenization (HPH) treatment, applied at level of 90 MPa to different yeasts, before the preparation of tirage solutions, on the cell viability, fermentation and death kinetics during the second fermentation and aging of sparkling wines. Saccharomyces bayanus L951 and Saccharomyces cerevisiae ML692 and commercial strains S. bayanus Lalvin CH14, S. bayanus IOC 18–2007, S. bayanus Lalvin EC–1118 and S. bayanus IT1818 were used as starters. Moreover, also the chemical features and volatile molecule profiles of the final sparkling wines, obtained by HPH-treated or HPH untreated yeasts, were assessed. The data obtained showed the sensitiveness to HPH treatment was strain dependent and after 40 days of re-fermentation all the samples reached pressure levels of at least 0.60795 MPa, independently of the HPH treatment, except those inoculated with the strain ML692. The Scanning Electronic Microscope microphotographs obtained on the 40 days aged samples indicated for all the strains an acceleration of the autolysis phenomena due the HPH treatment. Data obtained using GC-MS-SPME and electronic nose showed significant changes due to the application of the HPH treatment. In fact, according to the PLS analysis, the sparkling wines obtained throughout tirage solution obtained with HPH treated cells, with the exception of those of the strain L951, were significantly different from the control samples. In conclusion, high pressure homogenization treatment seems to be a versatile approach for several biotechnological applications including modulation of the autolytic phenomena of starters and planning of specific sensorial characteristics of sparkling wines.