The inactivation of pectinmethylesterase has been also observed in apple juices as what contributes to the colloidal stability of turbid juices ( The impact of UHPH in the wine industry is the potential reduction of sulfur dioxide (SO 2 ) in wines, opening the possibility to produce wines with 0 mg/L of sulphites by inactivating oxidative enzymes but also destroying spoilage microorganisms ( 2 free red wine was studied using discontinuous processing by HHP obtaining a good sensory quality ( 2 to preserve quality in red wines processed at 350 MPa during 10 min at 8C ( Sensory and Nutritional Quality Concerning sensory and nutritional quality, the short thermal effect produced by the in-valve temperature is not affecting the degradation of aroma compound as terpenes ( It has been observed that delicate aroma compounds as several terpenes from a Muscat juice are not affected by UHPH treatments at 300 MPa, 65C, processing time lower than 0.2 s
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was supported by the Robertson Foundation, The Achelis and Bodman Foundation, Herbert and Nell Singer Foundation, The Stavros Niarchos Foundation Institute for Global Infectious Disease Research at Rockefeller, and the Searle Scholar Program
No medical claims.
