The use of UHPH sterilization in the absence of SO₂ has been used to eliminate wild microorganisms and inactivate oxidative enzymes. A white must of the Muscat of Alexandria grape variety was continuously processed by UHPH at 300 MPa (inlet temperature: 23–25 °C). The initial microbial load of the settled must was 4-log CFU/mL for both yeast and moulds, and slightly lower for bacteria. After UHPH processing, no microorganisms were detected in 1 mL. UHPH musts remain without fermentative activity for more than 60 days. Concentrations of the thermal markers indicated the absence of thermal damage in the UHPH-treated musts, since 5-hydroxymethylfurfural was not detected. In addition, the must treated by UHPH keeps terpene concentrations similar to those of the untreated controls. A strong inactivation of the oxidative enzymes was observed, with no browning at room temperature for more than 3 days. The antioxidant value of the UHPH-treated must was 156% higher than the control.

在没有SO ₂的情况下使用UHPH灭菌已用于消除野生微生物和灭活氧化酶。UHPH在300 MPa（入口温度：23–25°C）下连续加工了亚历山大葡萄品种马斯喀特的白葡萄。对于酵母和霉菌，所沉降的微生物的初始微生物负荷为4 log CFU / mL，而细菌则为较低。在UHPH处理后，在1 mL中未检测到微生物。UHPH芥菜必须保持60天以上没有发酵活性。由于未检测到5-羟甲基糠醛，热标记物的浓度表明在UHPH处理的果汁中没有热损伤。此外，用UHPH处理过的葡萄汁可以使萜烯浓度保持与未处理过的类似。观察到氧化酶的强烈失活，在室温下超过3天没有褐变。