Abstract
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.
Highlights
In the last two decades, there has been an increasing interest of the winemaking sector towards innovative technologies, certain physical, non-thermal processing methods, able to improve process efficiency and reduce the use of chemical inputs
It is a matter of fact that different potential applications of high pressure homogenization (HPH) have emerged in the last decades from both industrial
Morestresses recently, HPH has beenproduct proposed as an tool tocan steer the differentand modifications inof food constituents. The of this technology is the structure functionality food biopolymers. Formost this widely reason, studied differenteffect food sectors are interested in cell disruption capacity to induce microbial inactivation and facilitate the removal of intracellular understanding the feasibility of this technology for specific applications
Summary
In the last two decades, there has been an increasing interest of the winemaking sector towards innovative technologies, certain physical, non-thermal processing methods, able to improve process efficiency and reduce the use of chemical inputs. Some of them, e.g., US or PEF, are in the course of evaluation by the International Organization of Vine and Wine (OIV) and presumably, they will be included soon in the OIV International Code of Oenological Practices [6] Among these novel technologies, high pressure homogenization (HPH) is the least studied and only a limited number of papers have reported scientific results about its use for must and wine processing. HPH devices are available for lab scale experiments and ready for the scaling up at an industrial level to process and design novel foods with improved functionalities Based on these considerations, this review will critically discuss the possible applications of HPH in the wine sector, highlighting relevant results reported in literature, advantages as well as possible drawbacks of this technology, considering its application in a rationale of reduction of chemical input and maximization of the quality of wine production
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