The chemical and mechanical effects of ultrasound (US) are interesting in the food industry and this work attempts to study new applications on grapes as the raw material and then in the vinification process.
Phenolic compounds extracted from grapes by means of disruption of the cell wall due to pressure alternance and cavitation were studied. The tests carried out showed an improvement in the extraction of polyphenolic substances, with a reduction in the duration of classic maceration.
Also the lytic effect of the US on yeast cell structures, in order to accelerate the process of ageing over lees was evaluated, with the liberation of different fractions in the wine.
