Use of high hydrostatic pressure in production of fruit wine from european cranberrybush (Viburnum opulus L)

Viburnum opulus L., commonly known as gilaburu, is a fruit that is cultivated in very few places worldwide, but is abundantly grown in Kayseri province and its surroundings in Turkey. This fruit is used to produce gilaburu juice through traditional fermentation methods. There is no other beverage that is made from the gilaburu fruit except this traditional beverage, resulting from fermentation by lactic acid bacteria (LAB). Sulfur dioxide is one of the most widely used preservatives in wines. However, sulfites like sulfur dioxide can act as allergens for some consumers. Researchers are looking for alternative methods to replace sulfur dioxide. In this study, wine produced from the gilaburu fruit, which is known for its health benefits, without using sulfur dioxide and its shelf life was extended using high hydrostatic pressure (HHP). For this purpose, alcohol fermentation was performed on the must obtained from the gilaburu fruit, and the resulting wine was subjected to high hydrostatic pressure under optimized temperature, pressure and duration parameters (4 °C, 275 MPa, and 3 minutes). The pressurized wine and the non-pressurized control samples were stored for 40 days at 25 °C room temperature and 4 °C refrigerator temperature. During storage, microbial load, pH, titratable acidity, soluble solid content, color parameters, and total phenolic content of the wines were determined, and the samples were subjected to sensory evaluation. The results showed that all viable aerobic bacteria and yeast and mold in gilaburu wine could be eliminated by a mild high hydrostatic pressure (HHP) application. Tests and analyses conducted during the storage period indicated that HHP had a limited undesirable effects on the physicochemical and sensory properties of gilaburu wine, except for color, which darkened during the storage at room temperature.