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超临界CO2处理白葡萄必须作为一种减少添加SO2的战略

Cristina Cejudo¹, Ana Belén Díaz¹, Lourdes Casas¹

¹Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, 11519 Cadiz, Spain.

Foods (Basel, Switzerland)

|August 26, 2023

概括

使用超临界二氧化碳 (CO2) 的高压处理为保存白葡萄末提供了更安全的替代方案. 这种方法有效地减少了微生物和酶活性,优于传统的二氧化硫 (SO2) 添加剂.

科学领域:

食品科学食品科学食品科学
葡萄酒学葡萄酒学葡萄酒学
食品保存技术食品保存技术

背景情况:

二氧化硫 (SO2) 在酒中被广泛使用,以防止腐烂,但对健康造成了担忧.
酒行业正在寻求更安全,更有效的替代品来保存葡萄末.
超临界二氧化碳 (CO2) 处理是一种有希望的非化学保存方法.

研究的目的:

评估超临界二氧化碳处理对稳定和保存白葡萄末的有效性.
为了研究时间,压力和二氧化碳度对果汁特性的影响.
为了比较超临界CO2的有效性与传统的SO2添加.

主要方法:

白葡萄末经过使用超临界CO2的高压处理.
研究的变量包括压力 (巴尔),二氧化碳百分比 (%) 和治疗持续时间 (分钟).
分析了 Must 的特性 (pH,酸度,颜色) 和微生物负载.

主要成果:

超临界的二氧化碳处理显著减少了有氧性美索菲尔微生物.
有效降低了残留的多氧化酶活性,超过了SO2治疗的疗效.
在经过处理和未经处理的末之间没有观察到pH值,酸度或颜色强度的显著变化.
发现的最佳条件是100巴,10%的二氧化碳,持续10分钟.

结论:

超临界二氧化碳处理是一种高效的替代SO2为白葡萄末保存.
这种方法提供了优越的微生物和酶的减少,而不会对主要的果汁质量参数产生负面影响.
优化条件为可持续的酒实践提供了可行的途径.

关键词:

PPO 无活化方式另一种可替代的SO2 抗微生物作用的抗微生物作用.新兴技术是新兴技术.高压技术的高压技术.保护保护保存保存

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