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…

The« Sigales’ method »

Le comportement de la vigne est étroitement lié aux propriétés hydriques des sols surtout dans leurs parties profondes.
Read More

Vino e paesaggio: materiali per il governo del territorio vitivinicolo. Il piano regolatore delle città del vino

S’intende per Piano Regolatore delle Città del Vino la metodologia per redigere la parte strutturale dello strumento comunale di governo del territorio. Parliamo, infatti, del principale strumento comunale di governo del territorio, così come è venuto maturando nella riflessione delle Città del Vino, strumento che si misura con la sfida di governare tutto il territorio in modo coerente e sostenibile, a partire dal riconoscimento del valore del “sistema vigneto” e della sua intrinseca fragilità.

Read More

Egg allergens in wine. Validation of a new automated method for ovalbumin quantification

Ovalbumin (ova), a natural clarifying protein, is particularly suitable for clarifying red wines. It helps improve the tannic and polyphenolic stability of the wine by removing the most astringent tannins and contributing to soften and refine the structure. Ova binds to suspended particles, proteins, polysaccharides, and, to a lesser extent, tannins through electrostatic and hydrophobic interactions, forming large complexes that can be removed from the wine through fining and/or filtration before bottling.

Read More

Les paysages viticoles des régions Vale Dos Vinhedos et Monte Belo (Brésil), un lien avec l’Etrurie

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

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.

Read More