The effects of the number of passes and processing temperature management (controlled vs. uncontrolled)
were investigated during high pressure homogenization-induced autolysis of Saccharomyces
bayanus wine yeasts, treated at 150 MPa. Both variables were able to affect cell viability, and the release
of soluble molecules (free amino acids, proteins and glucidic colloids), but the effect of temperature was
more important. S. bayanus cells were completely inactivated in 10 passes without temperature control
(corresponding to a processing temperature of 75 C). The two processing variables also affected the volatile
composition of the autolysates produced: higher temperatures led to a lower concentration of volatile
compounds. The management of the operating conditions may allow the compositional characteristics of
the products to be modulated, making them suitable for different winemaking applications.
