White wine processing by UHPH without SO. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality.

The use of UHPH sterilization in the absence of SO has been used to eliminate wild microorganisms and inactivate oxidative enzymes. A white must of the Muscat of Alexandria grape variety was continuously processed by UHPH at 300 MPa (inlet temperature: 23-25 °C). The initial microbial load of the settled must was 4-log CFU/mL for both yeast and moulds, and slightly lower for bacteria.