Wines

UHPH technology cover multiple stages of the process where improved microbiological stability, sensory quality, and process efficiency are required:

Enhances multiple stages of winemaking by improving microbiological stability, sensory quality, and process efficiency. In grape musts, it inactivates undesirable microorganisms while reducing reliance on sulfites, helping preserve aromatic compounds and precursors. In musts intended for controlled fermentation, it lowers the initial microbial load, enabling more predictable fermentations with selected yeasts.

For base wines, such as those used in sparkling wine production, UHPH provides microbiological and colloidal stabilization with minimal impact on the sensory profile. In contaminated wines, it can inactivate spoilage yeasts and bacteria, including lactic and acetic species, allowing partial recovery of the product. It also improves the stability of dealcoholized or low-alcohol wines by preventing post-process microbial spoilage.

The technology supports sulfite reduction strategies as an alternative or complement to SO₂, aligning with clean and low-additive trends. It also enhances wine lees valorization through controlled cell disruption, releasing polysaccharides and mannoproteins that improve mouthfeel and stability. Additionally, it improves clarification and colloidal stability by reducing turbidity and suspended particles without intensive chemical treatments. Integrated into continuous winery processes, UHPH enables scalable, consistent treatment and extends shelf life of bottled wines with minimal sensory alteration.