Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts
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- 作者：Piergiorgio Comuzzo ; piergiorgio.comuzzo@uniud.it ; Sonia Calligaris ; Lucilla Iacumin ; Federica Ginaldi ; Sabrina Voce ; Roberto Zironi
- 关键词：High pressure homogenization ; Saccharomyces ; Autolysis ; Wine ; Inactive dry yeasts
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 June 2017
- 年：2017
- 卷：224
- 期：Complete
- 页码：105-113
- 全文大小：467 K
- 卷排序：224
文摘
Number of passes and process temperature affect HPH-induced autolysis of wine yeasts. S. bayanus cells were inactivated in 10 passes without temperature control at 75 °C. Temperature control more effective than multi-pass for release of soluble molecules. Lower temperatures led to higher concentration of ethyl esters and aroma compounds. Different operating conditions allow to modulate the composition of the autolysates.