terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 The generation of suspended cell wall material may limit the effect of ultrasound in some varieties

The generation of suspended cell wall material may limit the effect of ultrasound in some varieties


The disruptive effect exerted by high-power ultrasound (US) on plant cell walls, natural barriers to the diffusion of compounds of interest during the maceration of red wines, is established as the reason behind the chromatic improvement that its treatment causes.  However, sometimes this improvement is not observed, especially with short maceration times. The presence of a high quantity of suspended cell wall material, which formation is favored by the sonication, could be the cause of this lack of positive results since this cell wall material has a high affinity for phenolic compounds. These phenolic compounds bound to the cell walls precipitate with them during the following stages of vinification and due to that, a large part of the extracted phenolic compounds will not become part of the final wine’s phenolic composition, affecting its chromatic characteristics. To prove this, wine made from sonicated grapes from two different varieties has been submitted to a modification in the vinification process where the suspended material has been eliminated.  The results have confirmed that that the lack of positive results found in some cases when grapes were sonicated are due to the adsorption of phenolic compounds on the suspended material and that differences in the grape skin cell wall composition also had a large influence.


  1. Jiménez-Martínez M.D. et al. (2018). Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wine. Food Addit. Contam. Part A, 35 (6): 1061–1070, DOI.org/10.1080/19440049.2018.1459050
  2. Moller, I. et al. (2008). High-throughput screening of monoclonal antibodies against plant cell wall glycans by hierarchical clustering of their carbohydrate microarray binding profiles. Glycoconj. J., 25(1): 37–48, DOI: 10.1007/s10719-007-9059-7


Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article


Paula Pérez-Porras1, Ana B. Bautista-Ortín1, Ricardo Jurado2, Encarna Gómez Plaza1

1 Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, 30071, Murcia, España
2 Agrovin S.A., Avenida de los Vinos s/n, 13600 Alcázar de San Juan, Ciudad Real, España

Contact the author*


wine, fining, vegetal fiber, polysaccharides, CoMPP


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


Related articles…

Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

Phenolic extraction and dissolved oxygen concentration during red wines fermentations with Airmixig M.I.™

During red wine fermentation, the extraction of phenolics compounds and sufficient oxygen provision are critical for wine quality [1,2]. In this trial, we aimed at evaluating the kinetics of phenolic extraction and dissolved oxygen during red wine fermentations using the airmixing system. Twenty lots of red grape musts were fermented in 300.000 L tanks, equipped with airmixing, using two injection regimes (i.e., high and low intensity, and high and low daily frequency). An oxygen analyzer was introduced into the tanks in order to record the concentration of dissolved oxygen over time.

Adsorption of tetraconazole by organic residues and vineyard organically-amended soils 

Spain is the country with the largest wine-producing area in the EU and its productivity is largely controlled applying fungicides. However, residues of these compounds can move and contaminate surface and groundwater. The objective of this work was to evaluate the capacity of bioadsorbents from different origin to adsorb and immobilize tetraconazole by themselves or when applied as organic soil amendment, and to prevent soil and water contamination by this fungicide. The adsorption of tetraconazole by 3 organic residues: spent mushroom substrate (SMS), green compost (GC) and vine pruning sawdust (VP), as well as by vineyard soils unamended and amended individually with these residues at 1.5% (w/w) was evaluated using the batch equilibrium technique.

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).