The Application of the Ultrasound Technique in the Production of Rosé and Red Wines

The application of the ultrasound technique (US) in the production of rosé and red wines has demonstrated that the aromatic composition of rose wine can be affected and that it contributes to increasing the color of red wines without increasing the extraction of astringent tannins. The ultrasound tr...

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Bibliographic Details
Published inFermentation (Basel) Vol. 10; no. 3; p. 164
Main Authors Lizama, Victoria, Álvarez, Inmaculada, García-Esparza, María José
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.03.2024
Subjects
Anthocyanins
aroma compounds
Cavitation
Esters
Fermentation
Methods
Microorganisms
Phenolic compounds
Polymerization
polyphenolic composition
Testing
Ultrasonic imaging
Ultrasonic waves
Ultrasound
ultrasounds
Wine and wine making
wine quality
Wineries & vineyards
Spain
United States > US
Japan
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Summary:The application of the ultrasound technique (US) in the production of rosé and red wines has demonstrated that the aromatic composition of rose wine can be affected and that it contributes to increasing the color of red wines without increasing the extraction of astringent tannins. The ultrasound treatment has favored the extraction of anthocyanins, which has had an impact on the increase in color density (C.D.) and has allowed greater color stability over time. Moreover, significant differences have been found between the two US systems applied, with continuous treatment being more effective in the extraction of phenolic compounds than pulsed treatment. The application system of the US also affects the aromatic composition of the wines. These results are of interest, as some esters have been described as important odorants in wines.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation10030164