IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Category: IVAS Session 1 - Posters

IVAS Session 1 – Posters

IVAS 2022IVAS Session 1 - PostersIVES Conference Series

High-power ultrasound for improving chromatic characteristics in wines. Does a varietal effect exist?

The use of high-power ultrasound (US) during the winemaking process has been extensively studied at laboratory scale in order to demonstrate its possible use to improve the extraction of compounds of interest. However, studies on semi-industrial and industrial scale are needed to confirm this positive effect, since the International Organization of Vine and Wine approved its industrial use in 2019 [1].

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IVAS 2022IVAS Session 1 - PostersIVES Conference Series

Effect of alcoholic strength on the phenolic and furfural compounds of Brandy de Jerez aged in Sherry Casks®

Brandy is a spirit drink produced from wine spirit aged for at least six months in oak casks with a capacity of less than 1000 L and minimum alcohol by volume (ABV) of 36%. During the aging process, physicochemical and sensory changes take place. Manifested by colour, flavour or aroma variations that improve the quality of the initial distillate.

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IVAS 2022IVAS Session 1 - PostersIVES Conference Series

The use of microwaves during the maceration of Cabernet Sauvignon wines for improving their chromatic characteristics

The use of new technologies such as microwaves (MW) arose in recent years as an efficient alternative to reduce the use of sulfur dioxide (SO2) and as a method for improving wines in terms of color and aroma [1, 2]. MW (non-ionizing electromagnetic waves with frequencies between 300 MHz and 300 GHz) have been widely applied in the food industry in order to reduce processing time and favor food preservation.

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