Application of high hydrostatic pressure for Brettanomyces bruxellensis elimination and wine quality preservation

Date

2025-9

Author

Dinçer, Yağmur

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This study evaluates the performance of High Hydrostatic Pressure (HHP) treatment as a non-thermal stabilisation method for wines produced from Turkish native grape varieties: a monovarietal Öküzgözü and a Kalecik Karası–Cabernet Sauvignon blend. The samples were subjected to HHP at 350–450 MPa, 15–25 °C for 5 min. Microbiological results showed below detection level of Brettanomyces bruxellensis in HHP-treated wines, corresponding to >3.9 and >2.9 log10 reductions, respectively (p < 0.001), while conventional filtration resulted in only partial reduction (<0.1 log10). Chemical analyses confirmed that HHP did not significantly affect the fundamental oenological parameters such as alcohol, acidity, pH, reducing sugar, and density (p > 0.05), maintaining the original composition. Sensory evaluation revealed that HHP-treated wines were rated equally or more favourable than filtered wines in terms of aroma, mouthfeel, and overall acceptance. Phenolic compound analysis showed that several phenolics, including gallic acid, catechin, and caffeic acid, were significantly different between treatment groups (p < 0.05), and concentrations of wine spoilage markers such as 4-ethylphenol and 4-ethylguaiacol were lower in all HHP-treated samples. These findings point HHP out as a promising alternative to conventional filtration methods by providing effective control of Brettanomyces bruxellensis while preserving sensory and chemical quality, with a measurable impact on phenolic composition.

Subject Keywords

HHP, Brettanomyces bruxellensis, Turkish native grape varieties, Microbial stabilisation in wine, Phenolic compounds

URI

https://hdl.handle.net/11511/116146

Collections

Graduate School of Natural and Applied Sciences, Thesis