Impact of Ultra-High Pressure Homogenisation on Yeast Co-Inoculation in Wine Production
Author Information
Author(s): Vaquero Cristian, Escott Carlos, Loira Iris, López Carmen, González Carmen, Fresno Juan Manuel Del, Guamis Buenaventura, Morata Antonio
Primary Institution: Universidad Politécnica de Madrid
Hypothesis
How does Ultra-High Pressure Homogenisation (UHPH) affect the co-inoculation of non-Saccharomyces yeasts in Tempranillo must?
Conclusion
UHPH treatment enhances the growth and metabolic performance of non-Saccharomyces yeasts, leading to improved wine quality.
Supporting Evidence
- The use of UHPH resulted in a longer prevalence of Lachancea thermotolerans compared to Metschnikowia pulcherrima.
- UHPH-treated musts showed a nearly twofold increase in ethyl lactate production.
- Wines from UHPH musts had a total polyphenol index 8-10% higher, indicating better protection against oxidation.
Takeaway
Using special pressure techniques helps certain yeasts grow better in wine, making it taste nicer without changing its quality.
Methodology
Two trials were conducted comparing UHPH-treated and untreated musts, analyzing yeast growth and fermentation parameters.
Potential Biases
Potential bias in yeast strain selection and environmental conditions during fermentation.
Limitations
The study was limited to specific yeast strains and conditions, which may not represent all winemaking scenarios.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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