High hydrostatic pressure pasteurization of red wine

Journal of Food Science

Volumn 71, Issue 8, 2006, Pages

  Mok, Chulkyoon ^a   Song, Ki Tae ^a   Park, Young Seo ^a   Lim, Sangbin ^b   Ruan, Roger ^c,d   Chen, Paul ^c  

^a Gachon University   (South Korea)

^b Jeju National University   (South Korea)

^c UNIVERSITY OF MINNESOTA   (United States)

^d NANCHANG UNIVERSITY   (China)

Author keywords

High hydrostatic pressure; Microbes; Pasteurization; Wine; Yeast

Indexed keywords

BACTERIA (MICROORGANISMS); VITIS SP.;

EID: 33750020251     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00145.x     Document Type: Article

References (17)

1. Brna D, Istenesová L, Voldřich M, Čeŕ ovský M. 1998. Composition changes of strawberry puree during high pressure pasterurisation. In: Isaacs NS, editor. High pressure food science, bioscience and chemistry. Cambridge, U.K.: The Royal Society of Chemistry. p 248-53.
2. Butz P. Tauscher B. 1998. Food chemistry under high hydrostatic pressure. In: Isaacs NS, editor. High pressure food science, bioscience and chemistry. Cambridge, U.K.: The Royal Society of Chemistry. p 133-44.
3. Cheftel JC. 1992. Effects of HHP on food constituents: an overview. In: Balny C, Hayashi R, Heremans K, Masson P, editors. High pressure and biotechnology. London: John Libbey & Co. Ltd. p 195-209.
4. Delfini C, Conterno L, Carpi G, Amati A. 1994. Antiseptic effects of high pressure and direct injection of anhydrous sulphur in wine bottles. Revue des oenologues et des techniques vitivinicoles et oenologiques 73S:58.
5. Hara A, Nagahama G, Ohbayashi A, Hayashi R. 1990. Effects of high pressure on inactivation of enzymes and microorganisms in nonpasteurized rice wine. J Agric Chem Soc Japan 64:1025-30.
6. Harrigan WF. 1998. Laboratory methods in food microbiology. 3rd ed. San Diego, Calif.: Academic Press. p 53-8.
7. Hinrichs J, Kessler HG. 1998. Denaturation and functional properties of pressure-treated milk proteins. In: Isaacs NS, editor. High pressure food science, bioscience and chemistry. Cambridge, U.K.: The Royal Society of Chemistry. p 207-13.
8. Indrawati A, Van Loey L, Ludikhuyze L, Hendrickx M. 1998. Impact of combined high pressure and low temperature on enzyme inactivation: kinetic study of soybean lipoxygenase. In: Isaacs NS, editor. High pressure food science, bio science and chemistry. Cambridge, U.K.: The Royal Society of Chemistry. p 289-93.
9. Johnston DE, Murphy DJ, Rutherford JA, McElhone CA. 1998. Formation and syneresis of rennet-set gels prepared from high pressure treated milk. In: Isaacs NS, editor. High pressure food science, bioscience and chemistry. Cambridge, U.K.: The Royal Society of Chemistry. p 220-6.
10. Land DG, Shepherd R. 1984. Scaling and ranking methods. In: Piggott JR, editor. Sensory analysis of foods. Essex, England: Elsevier Applied Science Publishers Ltd. p 141-77.
11. Lopez-Caballero ME, Carballo J, Fimenez-Colmenero F. 1999. Microbiological changes in pressurized, prepackaged sliced cooked ham. J Food Prot 62:1411-5.
12. Mermelstein NH. 1998. Beer and wine making. Food Technol 52(4):84, 86, 88.
13. Mertens B, Knorr D. 1992. Developments of nonthermal process for food preservation. Food Technol 46(5):124-33.
14. Morild E. 1981. The theory of pressure effects on enzymes. Adv Protein Chem 34:93-166.
15. Nielsen S. 1994. Introduction to the chemical analysis of foods. Boston, Mass.: Jones and Bartlett Publishers. p 105-7.
16. Puig A, Vilavella M, Daoudi L, Guamis B, Minguez S. 2003. Microbiological and biochemical stabilization of wines using the high pressure technique. Bulletind de I'OIV 76(869/870):569-617.
17. Rademacher B, Pfeiffer B, Kessler HG. 1998. Inactivation of microorganisms and enzymes in pressure-treated raw milk. In: Isaacs NS, editor. High pressure food science, bioscience and chemistry. Cambridge, U.K.: The Royal Society of Chemistry. p 145-51.