During the maceration phase, phenolic compounds are extracted from the grapes, but for this it is necessary to degrade the cell walls through techniques such as temperature/time of maceration, enzymes and ultrasounds. Along with the diffusion of these phenolic compounds, the must-wine is also enriched in plant material that remains in suspension and interacts with the polyphenolic compounds, causing their precipitation. Therefore, these compounds will no longer form part of the final phenolic content of the wine.

This mini-video, extracted from the Enoforum 2022 session organised in collaboration with Agrovin, shows how the use of enzymes and ultrasounds can be two very interesting tools.

You can access the full presentations in this link: Watch the complete video

For more information: www.agrovin.com – comercial@agrovin.com