Supercritical CO₂ Processing of White Grape Must as a Strategy to Reduce the Addition of SO₂.

ABSTRACT: In winemaking, sulfur dioxide addition is the most common procedure to prevent enzymatic and microbial alterations. However, the enological industry looks for safer alternatives to preserve enological products, and high-pressure treatments with supercritical CO₂ are a suitable alternative. This study evaluates the effectiveness of this process in the stabilization and preservation of white grape must, studying the influence of time, pressure, and CO₂ percentage on must characteristics. In spite of the percentage of CO₂ turned out to be the variable that affects the most the process, no remarkable differences were observed in pH, acidity, and color intensity between untreated and treated musts. Moreover, this technique has proven to be very efficient in the

SUBMITTER: Cejudo C 

PROVIDER: S-EPMC10453421 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature