Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

Current consumers demand quality, free-additive wines. This has made oenological industry search alternative non-thermal technologies. The present results supported that high pH and high ethanol wines shortly treated at 100 MPa made B. bruxellensis undetectable. Moreover, low pH and low ethanol wines content should be at least treated at 200 MPa, and wines with intermediate ethanol content should be carefully analyzed in terms of strain composition before applying HHP. Finally, treatments at 300 MPa managed a complete inactivation regardless of oenological conditions.