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Inactivación de microorganismos por altas presiones en la industria vinícola
DOI:
https://doi.org/10.15446/ing.investig.n45.21310Keywords:
Alta presión, Pascalización, Inactivación, Levadura (es)High pressure, Pascalization, Inactivation, Yeast (en)
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Con el fin de evaluar experimentalmente la capacidad de los gases CO2 y N2 bajo presión para inactivar levaduras salvajes, mostos de uva del Viñedo y Cava de Puntalarga (Nobsa, Boyacá), estos se sometieron a tratamientos hiperbáricos con los mencionados gases. El CO2 a 15°C y presiones entre 1 y 5 MPa alcanzó altos porcentajes de inactivación de células de levadura (>90%) al final del proceso de pascalización (después de 2 horas). Contrario al tratamiento con CO2, el uso de N2 a 15°C falló para ejercer un efecto microbicida a 4 y 10 MPa durante un tiempo igual de proceso. Mientras el CO2 de alta solubilidad en H2O tiene el potencial para reducir cargas microbianas en mostos; el N2 de baja solubilidad en H2O, no tiene efecto significativo sobre la supervivencia de microorganismos patógenos en dicho jugo.
In order to evaluate experimentally the capacity of N2 and CO2 under pressure to inactivate wild yeasts which remain in the Puntalarga Vineyard grape musts were exposed to hyperbaric treatment with these gases. At the end of the pascalization (after 2 hours), CO2 at 15°C under pressures from 1 to 5 MPa, reached high inactivation percentages of yeast cells (> 90%). Contrary to CO2 treatment the use of N2 at 15°C at 4 and 10 MPa failed to exert microbicide effect in a same treatment time.
While CO2 gas with high solubility in water has the potential to reduce microbial loads in musts, N2 gas with low solubility in water have not effect on the survival of the pathogenic microorganisms in these juices.
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Copyright (c) 2000 Jaime Nelson Montaña B., Sandra Patricia Ortegón T.
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