Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2

• Autores: Antonio Morata Barrado, Iris Loira, Buenaventura Guamis López, Javier Raso, Juan Manuel del Fresno Flórez, Carlos Escott Pérez, Mª Antonia Bañuelos, Ignacio Álvarez Lanzarote, Wendu Tesfaye, Carmen González, José Antonio Suárez Lepe
• Localización: Chemistry and biochemistry of winemaking, wine stabilization and aging / coord. por Luís Filipe Ribeiro; Fernanda Cosme (ed. lit.), Fernando M. Nunes (ed. lit.), 2021, ISBN 9781839625756, págs. 27-46
• Idioma: inglés
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• Resumen

  • This chapter reviews the main non-thermal technologies with application in enology and their impact in: the extraction of phenolic compounds from grapes, the elimination of indigenous microorganisms, and the subsequent effect in SO2 reduction. The technologies are physical processes with null or low repercussion in temperature and therefore gentle with sensory quality of grapes. High hydrostatic pressure (HHP), ultra high pressure homogenization (UHPH), pulsed electric fields (PEFs), electron-beam irradiation (eBeam), ultrasound (US), and pulsed light (PL) have interesting advantages and some drawbacks that are extensively reviewed highlighting the potential applications in current technology.