Product features:

The HPP treatment is extremely effective even in the case of drinks, sometimes with really amazing results. In the case of wine, for example, the microbiological inactivation induced by HPP allows the stabilization of the product in order to reduce/avoid the use of added sulphites (sulphite-free wine). Also the raw craft beer can be stabilized with HPP with enormous results in terms of product standards, respecting the need not to undergo any heat treatment. The High Pressures are also the ideal treatment for the production of cold brew coffee and, in general, for the entire family of cold-extracted or cold-pressed beverages. Depending on the case, both the inactivation of the microbial count and the increase of the shelf life are the main benefits, together with the maintenance of the qualitative and freshness aspects.