Macrowine 2021
IVES 9 IVES Conference Series 9 Combining high-power ultrasound and oenological enzymes during winemaking for improving red wine chromatic characteristics

Combining high-power ultrasound and oenological enzymes during winemaking for improving red wine chromatic characteristics

Abstract

The use of high-power ultrasound (US) is proving of great interest to the oenological industry due to its effects in the improvement of wine organoleptic characteristics, especially in terms of color [1, 2]. Even though the International Organization of Vine and Wine approved its industrial use on crushed grapes to favor the extraction of phenolic and aroma compounds during winemaking [3], most of the published studies have generally been carried out at a laboratory scale being very scarce the studies on a semi-industrial and industrial scale [2]. The effect of US, due to cavitation phenomenon, is the developing of shock waves capable of breaking solid surfaces such as cell walls of grape skins and seeds, improving the extraction of those compounds located inside the cells, mainly phenolic compounds. This effect sought with the use of US is similar to that observed when maceration enzymes (E), mainly pectolytic enzymes, are used with the purpose of dissembling the cell wall structure [1]. The combination of both techniques could be a useful tool for improving wine phenolic content if a synergistic effect occurs [1]. The objective of this study is to determine on a semi-industrial scale if the combined use of the US and E at the beginning of the maceration process enhance the effect of both techniques and if the ripening stage of the grapes affects the output of the results, since this factor has been found to interfere with the effect of the enzyme [4].Thereby, pilot scale trials were carried out with Monastrell grapes at two different ripening levels, testing two different maceration times (72 hours and 7 days) at the winery. Vinifications were carried out using both techniques (E and US) separately as well as in combination, also testing if the moment of the enzyme addition (prior to the application of US or added after the grapes had been sonicated) led to differences in the final wine quality. A semi-industrial scale high power ultrasound equipment was used at a sonication frequency of 30kHz. Physicochemical and chromatic parameters by spectrophotometry and high-performance liquid chromatography were analyzed at the time of bottling.The results obtained showed differences depending on the moment of the enzyme addition. When the enzyme was added after the sonication of the crushed grapes, the wine obtained with the less ripen grapes and a 72 hours maceration time presented chromatic characteristics similar to the control wine with 7 days of skin maceration. The effect was much more evident when the same experiment was carried out with the more mature grapes.In conclusion, this study on a semi-industrial scale demonstrated that an adequate combination of these techniques entails an optimization of the maceration process not only in time but also in improving the organoleptic characteristics in wine, the results being of special industrial interest.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Paula Pérez-Porras

Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100 Murcia, Spain.,Ana Belén BAUTISTA-ORTÍN, Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100 Murcia, Spain. Ricardo JURADO, Agrovin, S.A. Av. De los Vinos s/n, Alcázar de San Juan, 13600 Ciudad Real, Spain. Encarna GÓMEZ-PLAZA, Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100 Murcia, Spain.

Contact the author

Keywords

wine, grape, enzymes, ultrasounds, ripening, phenolic compounds, maceration

Citation

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.