Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Innovations on red winemaking process by ultrasound technology

Innovations on red winemaking process by ultrasound technology

Abstract

High power ultrasound has been recently recognized one of the most promising technologies in winemaking processes, especially after the recent OIV resolution, concerning the application of ultrasounds on crushed grapes to promote the extraction of skin compounds. The present work resumes the pluriannual researches carried out at laboratory and industrial scale, aimed to study the effect of ultrasounds during different steps of the red winemaking process, using respectively: a static laboratory sonifier (20 kHz) and a pilot plant at continuous mode (27 kHz).  

A number of technological experiments were carried out on different grape cultivars from different wineries and producing areas, to study properly the potential effectiveness of ultrasounds on the maceration process. In all the industrial experiments, the crushed grapes were split into equal and homogeneous aliquots by an appropriate Y-valve to ensure the comparison of untreated and sonicated samples. Sonication induced a higher extraction rate of polyphenols compounds from grape skins and seeds, and allowed a 40-60% reduction of the maceration time, giving besides significant advantages from an energetic and economic point of view. Ultrasound showed nonetheless remarkable advantages on color stability and sensorial characteristics. 

The effect of ultrasound amplitude and treatment time was also studied, at laboratory scale, on anthocyanins, tannins, and color stability indices. Anthocyanins and chromatic properties are preserved by ultrasounds and a potential chemical effect on the evolution of some analytical indices during wine aging has been highlighted. 

Ultrasound could be considered as an emerging technology aimed to reduce the inputs of red winemaking process and to develop a novel practice.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Andrea Natolino1, Tomás Roman2, Giorgio Nicolini2, Emilio Celotti1

1 Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine (Italy)
2 Edmund Mach Fundation (Italy)

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings.
Read More

Hyperspectral imaging and Raman spectroscopy, nondestructive methods to assess wine grape composition

Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and they still require sample preparation, whether with classical analyses or with NIR analyses.

Read More

Creativini: an augmented reality card game to promote the learning of the reasoning process of a technical management route for making wine 

Nowadays, the entire viticultural and enological process is wisely thought out according to the style of wine to be produced and the local climatic conditions. Acquiring the approach of a technical management route specific for wine production remains a complex learning process for students. To enhance such learning, The Ecole d’Ingénieurs de PURPAN (PURPAN), an engineering school located in Toulouse southwest France, has recently developed Creativini, a collaborative card game in English made of 150 cards spread into 14 batches. Students in groups of 3 to 6 must design a technical production route, from plant material to bottling.

Read More

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Read More

ViniGWAS – improving the selection of climate-resilient grapevine varieties

Climate change and its consequences are becoming an increasing challenge for viticulture. The breeding of new grapevine varieties that are better adapted to the changing conditions offers a possible solution.

Read More