Ultrasound technology: a new tool for low-input red winemaking processes

High power ultrasound has been recognized as 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.

Andrea Natolino gives an overview of ultrasound application and presents a number of technological experiments that 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, and on wine aging.

Find out about the advantages of this technology, how sonication can decrease production costs and vinification times, contribute to the use of less adjuvants, requiring less volume in maceration tanks and ultimately providing better vilification management.

Video of the seminar held during ENOFORUM USA 2021 (4-5 May 2021)

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