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Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

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Abstract

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 composition was monitored. After treatment, the grapes were inoculated and fermented with Saccharomyces cerevisiae and several non-Saccharomyces yeasts: Schizosaccharomyces pombe, Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans. S. pombe was used as sole fermentative yeast, but T. delbrueckii, M. pulcherrima and L. thermotolerans were used in sequential cultures with S. cerevisiae to completely ferment the sugars. The HHP treatment reduces strongly or eliminates wild microorganisms, especially yeasts, facilitating the growth and development of non-Saccharomyces yeasts. Thus, it helps to get either a better expression of enzymatic activities or metabolites production of non-Saccharomyces affecting wine quality.

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Acknowledgments

This work was funded by the Ministerio de Economía y Competitividad (AGL2013-40503-R). The authors thank J. A. Sánchez (Dept. Química y Tecnología de Alimentos), A. Villa, P. Santos (Dept. Biotecnología) and R. Domínguez (ICTAN, CSIC) for excellent technical assistance.

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Authors and Affiliations

  1. Departamento de Biotecnología-Biología Vegetal, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Madrid, Spain

    Maria Antonia Bañuelos

  2. EnotecUPM, Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain

    Iris Loira, Carlos Escott, Juan Manuel Del Fresno, Antonio Morata & Jose Antonio Suárez-Lepe

  3. INNOTECHFOOD, Department of Processes, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/ José Antonio Novais 10, 28040, Madrid, Spain

    Pedro D. Sanz & Laura Otero

Authors
  1. Maria Antonia Bañuelos
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  2. Iris Loira
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  3. Carlos Escott
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  4. Juan Manuel Del Fresno
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  5. Antonio Morata
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  6. Pedro D. Sanz
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  7. Laura Otero
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  8. Jose Antonio Suárez-Lepe
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Correspondence to Antonio Morata.

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Bañuelos, M.A., Loira, I., Escott, C. et al. Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation. Food Bioprocess Technol 9, 1769–1778 (2016). https://doi.org/10.1007/s11947-016-1760-8

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  • DOI: https://doi.org/10.1007/s11947-016-1760-8

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