Kontext

Ultra high-pressure homogenisation (UHPH) is an emerging physical technology with potential applications in the food industry. UHPH is a non-thermal, fast and efficient technique for sterilising liquids at low temperatures, thanks to its high capacity for inactivating microorganisms by cell disruption and inactivating oxidative enzymes that can damage the quality of the product. UHPH treatment improves the shelf life and physical-chemical and sensory stability of liquid foodstuffs, in line with a growing market trend.
This project aims to explore applications of UHPH technology in two food areas: (1) fruit juices, to obtain juices and concentrates that have undergone less processing, avoiding sterilising filtration and aggressive heat treatments; and (2) wines, applying this emerging technology at different stages of the wine-making process: in the must prior to fermentation in still and sparkling wine; for ageing in red wine; in sweet wines or on lees, reducing the need for adding sulphites and reducing or eliminating indigenous or contaminating microbial population. In general, the aim is to obtain juices, musts and wines with fewer additives (sulphites) and less processing but with an optimal, improved sensory and nutritional quality.