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…

Blend wines made of Syrah, Marselan and Tannat, had better color and more phenolic diversity than varietal wines

Background: Elaborating red-wines from grape cultivars with different polyphenolic profiles could improve wine color and its phenolic-dependent characteristics

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Characterization and biological effects of extracts from winery by-products

Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.

Tools for terroir classification for the grape variety Kékfrankos

A 3-year study was carried out in order to evaluate the ecophysiology, yield and quality characteristics of Vitis vinifera L. cv. Kékfrankos (syn. Limberger) at Eger-Nagyeged hill (steep slope) and at Eger-Kőlyuktető (flat) vineyard sites located in the Eger wine region, Hungary.

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.