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Potential Applications of High Pressure Homogenization in Winemaking: A Review

Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
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Beverages 2019, 5(3), 56; https://doi.org/10.3390/beverages5030056
Received: 17 June 2019 / Revised: 21 August 2019 / Accepted: 26 August 2019 / Published: 3 September 2019
(This article belongs to the Special Issue Emerging Trends in Beverage Processing)
High pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components, as well as modification of food biopolymer structures to steer their functionalities. All these effects are attributable to the intense mechanical stresses, such as cavitation and shear forces, suffered by the product during the passage through the homogenization valve. The exploitation of the disruptive forces delivered during HPH was also recently proposed for winemaking applications. In this review, after a general description of HPH and its main applications in food processing, the survey is extended to the use of this technology for the production of wine and fermented beverages, particularly focusing on the effects of HPH on the inactivation of wine microorganisms and the induction of yeast autolysis. Further enological applications of HPH technology, such as its use for the production of inactive dry yeast preparations, are also discussed. View Full-Text
Keywords: high pressure homogenization (HPH); wine technology; microbial inactivation; ageing on lees; yeast autolysis high pressure homogenization (HPH); wine technology; microbial inactivation; ageing on lees; yeast autolysis
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Comuzzo, P.; Calligaris, S. Potential Applications of High Pressure Homogenization in Winemaking: A Review. Beverages 2019, 5, 56.

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