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Using high-power ultrasounds in red winemaking: effect of operating conditions on wine physico-chemical and chromatic characteristics

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dc.contributor.authorPérez Porras, Paula
dc.contributor.authorBautista Ortín, Ana Belén
dc.contributor.authorJurado, Ricardo
dc.contributor.authorGómez Plaza, Encarna
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.contributor.otherFacultad de Veterinaria
dc.date.accessioned2026-01-07T12:45:14Z
dc.date.available2026-01-07T12:45:14Z
dc.date.copyright© 2020 Elsevier Ltd.
dc.date.issued2020-11-27
dc.description.abstractThis study presents the application of high-power ultrasounds (US) to crushed grapes using winery-scale equipment and studies, for the first time at this scale, how the frequency of the ultrasounds affects the extraction of phenolic compounds from grapes and the chromatic and physico-chemical characteristics of the finished wines, in an attempt to optimize the maceration process. The results showed how US modified the physical characteristics of the grape skin, facilitating phenolic extraction and improving the wine chromatic characteristics but only produced slight differences in the physico-chemical characteristics of the finished wines. The two different frequencies applied led to some differences in the wine phenolic composition, especially higher tannin extraction at 20 kHz whereas anthocyanin extraction was favoured at 28 kHz. Wines made with sonicated grapes and 72 h of skin maceration time were chromatically very similar to control wines with four more days of skin contact, indicating that this technological process may increase the working capacity of the winery by allowing a reduction of more than 50% in the maceration time.
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dc.identifier.citationPerez-Porras, Paula; Belen Bautista-Ortin, Ana; Jurado, Ricardo; Gomez-Plaza, Encarna. Using high-power ultrasounds in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics. LWT-Food Science and Technology 138, 2021
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.110645
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10201/183929
dc.languageeng
dc.publisherElsevier
dc.relationThis research was funded by the Ministerio de Ciencia, Innovación y Universidades from the Spanish Government and Feder Funds, grant number RTI2018-093869-B-C21.
dc.relation.ispartofMinisterio de Ciencia, Innovación y Universidades RTI2018-093869-B-C21
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0023643820316339?via%3Dihub
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.odsObjetivo 2: Hambre y seguridad alimentaria
dc.titleUsing high-power ultrasounds in red winemaking: effect of operating conditions on wine physico-chemical and chromatic characteristics
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersión
dspace.entity.typePublicationes
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relation.isAuthorOfPublication943e0b3a-5643-403e-941a-1e45e5d77ec0
relation.isAuthorOfPublication.latestForDiscovery03305b95-ec03-4f95-a834-ba82607a6cc1
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