Investigating high hydrostatic pressure processing as a tool for studying yeast during red winemaking
DG Takush, JP Osborne - American journal of enology and …, 2011 - Am Soc Enol Viticulture
The application of high hydrostatic pressure (HHP) to inactivate microorganisms in a grape
must (crushed grapes), coupled with autoclavable microscale fermentors, was investigated …
must (crushed grapes), coupled with autoclavable microscale fermentors, was investigated …
Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation
Vitis vinifera (variety Tempranillo) grapes were pressurized at 400 MPa by high hydrostatic
pressure for 10 min and the effect on wild microbial populations, phenol extraction and wine …
pressure for 10 min and the effect on wild microbial populations, phenol extraction and wine …
Grape processing by high hydrostatic pressure: Effect on microbial populations, phenol extraction and wine quality
Vitis vinifera (variety Tempranillo) grapes were subjected to high hydrostatic pressure (HHP)
treatments of 200, 400 and 550 MPa for 10 min, and its effect on microbial populations …
treatments of 200, 400 and 550 MPa for 10 min, and its effect on microbial populations …
High-pressure homogenization to modify yeast performance for sparkling wine production according to traditional methods
F Patrignani, M Ndagijimana… - … journal of enology …, 2013 - Am Soc Enol Viticulture
High-pressure homogenization (HPH) was applied at 90 MPa to different yeasts prior to use
or prior to their use in the preparation of tirage solutions for sparkling wines. The effects on …
or prior to their use in the preparation of tirage solutions for sparkling wines. The effects on …
Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine
DG Takush, JP Osborne - Australian journal of grape and wine …, 2012 - Wiley Online Library
Abstract Background and Aims: The impact of yeast strain and species on the aroma and
flavour of Pinot Noir wine was investigated using grapes treated with high hydrostatic …
flavour of Pinot Noir wine was investigated using grapes treated with high hydrostatic …
Influence of high hydrostatic pressure technology on wine chemical and sensorial characteristics: Potentialities and drawbacks
During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal
processing technology for preservation or aging of wine has increased substantially. HHP …
processing technology for preservation or aging of wine has increased substantially. HHP …
Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine
A Morata, S Benito, MC González, F Palomero… - … Food Research and …, 2012 - Springer
This paper reports the effect of high hydrostatic pressure (HHP) on wines contaminated with
Dekkera/Brettanomyces populations of 10 4 and 10 6 cfu mL− 1 growing at either pH 3.2 or …
Dekkera/Brettanomyces populations of 10 4 and 10 6 cfu mL− 1 growing at either pH 3.2 or …
[HTML][HTML] Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO 2
Ultra-High Pressure Homogenization (UHPH) is an emerging non-thermal technology that
can eliminate wild microorganisms from grape juice facilitating the use of non-competitive …
can eliminate wild microorganisms from grape juice facilitating the use of non-competitive …
Use of Ultra-High Pressure Homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality
Abstract Ultra-High Pressure Homogenization (UHPH) is a fast and efficient technique that
can sterilize fluid foods at low temperatures or even under cooling conditions. A white must …
can sterilize fluid foods at low temperatures or even under cooling conditions. A white must …
Microbiological stabilisation of grape musts and wines by high hydrostatic pressures
C Delfini, L Conterno, G Carpi, P Rovere… - Journal of wine …, 1995 - Taylor & Francis
High hydrostatic pressure (up to 1000 MPa) is a new microbiological stabilisation process
that can contribute to wine and grape must stabilisation. Experiments on grape must and …
that can contribute to wine and grape must stabilisation. Experiments on grape must and …