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Food and Bioprocess Technology

, Volume 12, Issue 5, pp 781–788 | Cite as

Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing

  • M. C. Rojo
  • M. Cristiani
  • N. Szerman
  • M. L. Gonzalez
  • M. C. Lerena
  • L. A. Mercado
  • M. CombinaEmail author
Original Paper
  • 110 Downloads

Abstract

Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures processing were evaluated. Results showed that pasteurization temperatures higher than 75 °C are necessary to reduce Z. rouxii population in concentrated grape juice. Reduction of 7 logarithms can be reached after 90 s at 75 and 80 °C, and 5 s at 85 °C of pasteurization treatment. High hydrostatic pressure treatment above 500 MPa for 2 min are necessary to reduce 7 logarithms of Z. rouxii population and to significantly extend the shelf life of concentrate grape juice. Extension of holding times from 3 to 5 min, at the different high hydrostatic pressures evaluated, did not improve the Z. rouxii population reduction, nor the shelf life extension of concentrate grape juice. In conclusion, thermal pasteurization and high hydrostatic pressure could be suitable treatments to achieve the reduction of Z. rouxii population below the recommendation limit (102 CFU/g) and extension of the microbiological shelf life of concentrate grape juice.

Keywords

Concentrated grape juice Zygosaccharomyces rouxii Thermal pasteurization Hydrostatic high pressure 

Notes

Acknowledgements

The authors would like to kindly thank to Institute of Food Technology of INTA Castelar (ITA-INTA) for facilitating the use of the hydrostatic high pressure equipment.

Funding Information

This research was supported by the INTA Technological Project PNAIyAV 1130033.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • M. C. Rojo
    • 1
  • M. Cristiani
    • 2
  • N. Szerman
    • 3
  • M. L. Gonzalez
    • 1
  • M. C. Lerena
    • 1
  • L. A. Mercado
    • 2
  • M. Combina
    • 1
    • 2
    Email author
  1. 1.Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Buenos AiresArgentina
  2. 2.Centro de Estudios Enológicos, Estación Experimental Agropecuaria MendozaInstituto Nacional de Tecnología Agropecuaria (EEA Mza INTA)MendozaArgentina
  3. 3.Instituto Tecnología de Alimentos, Centro de Investigación de AgroindustriaInstituto Nacional de Tecnología Agropecuaria (INTA)Buenos AiresArgentina

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