Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system

Abstract

Abstract The effects of dense phase CO 2 processing parameters, including temperature (25 and 35 °C), CO 2 concentration (0, 85 and 170 g kg −1 ) and pressure (6.9, 27.6 and 48.3 MPa), on yeast survival and sensory properties of grape juice were investigated. The dense phase CO 2 process resulted in more than a 6 log reduction in yeast population. As the CO 2 to juice concentration, temperature and pressure increased, the inactivation rate increased. CO 2 in the supercritical state was more effective in inactivating yeast than in the subcritical state. The process did not cause detectable flavor degradation. Dense phase CO 2 processing can be an effective non‐thermal alternative process for pasteurization of grape juice. Copyright © 2005 Society of Chemical Industry