Different studies have demonstrated that the application of ultrasounds (US) to crushed grapes improves chromatic characteristics of the wines, increases their polysaccharide content and some aroma compounds are also favored. The US facilitate the extractability of phenolic compounds from grapes to must-wine, due to the erosion of the skin cell walls caused by the ultrasound-generated cavitation bubbles. It is also known that phenolic extractability increases during grape ripening due to the natural degradation of the cell walls during the maturation progres, the cell walls being thicker and more rigid in the less ripen grapes.
The objective of this study is to determine if the application of US to grapes of different maturity level leads to the same positive outcome as regards chromatic, phenolic and aroma compounds and sensory properties. In addition to this, sometimes, during the late ripening status and due to adverse climatic conditions, some level of botrytis contamination may appear in the grapes and the effect of US in partially botrytised harvest has not been discussed.
What did this study on a semi-industrial scale demonstrate? Does the application of US to Syrah grapes improve the organoleptic characteristics in wine? Can the positive effect also be observed in the less ripen grapes? Did the sensory analysis show clear differences, between the wines made from sonicated grapes and were they preferred?
Video of the seminar held during Macrowine virtual (June 23-30, 2021)
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VIDEO SEMINAR (Encarna GÓMEZ-PLAZA, streaming 15 min)
