ArticleMicroorganisms2025
Effect of UHPH and Sulphur Dioxide Content on Verdejo Vinification: Sensory, Chemical, and Microbiological Approach After Accelerated Aging Test.
Article in Microorganisms, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- SOMolecules (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
12 authors.
Funding
Abstract
Ultra-High-Pressure Homogenization (UHPH) is increasingly accepted by alimentation industries as a methodology to prevent microbial contamination with minimal impact on food organoleptic characteristics. Since 2022 the International Organization of Vine and Wine allows the use of high pressure (over 200 MPa), applied continuously, in winemaking. While previous works reported the impact of UHPH technology on must microbiology and color; in the present work, the effect of UHPH in Verdejo is investigated, evaluated, and compared with the use of different amounts of sulphur dioxide from a sensorial, chemical, and microbiological point of view. Our findings indicate that combining low doses of sulphur dioxide with UHPH improves wine quality, increasing the floral and overall assessment and decreasing the amount of aging flavors after an accelerated aging test. This study provides new insights into the effect of UHPH on wine quality and, specifically, on how the aging potential contributes to a better understanding of the impact of UHPH technology on the shelf life of wines.
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Registered trials
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