The effect of supercritical dioxide carbon technology (SCCD, 14, 16, and 18 MPa, 35 ± 2 °C/10 min) on the physical properties (color, particle size, rheology tests and physical stability) and sensory acceptance (consumer test) of whey grape juice drink was investigated. Lower particle diameter and consistency index as well as a pseudoplastic behavior was obtained suggesting the SCCD technology acted as homogenization step. Regards the sensory test, it was not noted differences for all sensory attributes evaluated, although increased sensory scores were noted for all SCCD beverages. Overall, SCCD technology seems an interesting option to be used at the processing of dairy foods, in particular whey grape juices.

超临界二氧化碳技术（SCCD，14、16和18 MPa，35±2°C / 10分钟）对物理性能（颜色，粒度，流变测试和物理稳定性）和感官接受度（消费者测试）的影响乳清葡萄汁饮料的调查。较低的粒径和稠度指数以及假塑性行为表明SCCD技术是均质步骤。关于感官测试，尽管注意到所有SCCD饮料的感官得分均得到了提高，但并未注意到评估的所有感官属性均存在差异。总体而言，SCCD技术似乎是用于乳制品（特别是乳清葡萄汁）加工的有趣选择。