Ultrasound Application in Winemaking for a Low Impact Enology

The ultrasound technology, when applied to a liquid medium, causes a physical effect known as cavitation, with chemical and mechanical consequences. The effects of this technology are interesting in food industry; therefore we investigated new potential applications for the vinification process. We studied the phenolic compounds extracted from grape based on the disruption of cell wall, due to pressure alternance and cavitation. Tests carried out for few minutes of treatment at 20 kHz on different grapes, showed an improvement in the extraction of polyphenolic substances with a reduction in the time of classic maceration. Moreover, the impact of ultrasonic waves on tannins and anthocyanins, which play a role on color, stability and organoleptic properties of wine were evaluated on different red wines. It was found that a few minutes of ultrasonic treatment promote an increase of catechins, positive effects on color stability and astringency. © 2016 by Nova Science Publishers, Inc. All rights reserved.