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The generation of suspended cell wall material may limit the effect of ultrasound technology in some varietal wines

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dc.contributor.authorPérez Porras, Paula
dc.contributor.authorBautista Ortín, Ana Belén
dc.contributor.authorMartínez-Lapuente, Leticia
dc.contributor.authorGuadalupe, Zenaida
dc.contributor.authorAyestarán, Belén
dc.contributor.authorGómez Plaza, Encarna
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.contributor.otherFacultad de Veterinaria
dc.date.accessioned2026-01-07T13:16:42Z
dc.date.available2026-01-07T13:16:42Z
dc.date.copyright© 2024 by the authors
dc.date.issued2024-04-24
dc.description.abstractThe disruptive effect exerted by high-power ultrasound on grape cell walls enhances phenolic extraction, improving chromatic characteristics during red wine maceration. However, short maceration times may, sometimes, hinder this enhancement, and this effect could be attributed to the suspended cell wall material formation facilitated by sonication. This suspended material, having a strong affinity for phenolic compounds, can lead to their precipitation and elimination during subsequent vinification stages and, consequently, a significant portion of extracted phenolic compounds may not contribute to the final phenolic composition of the wine, impacting its chromatic features. To demonstrate this effect, sonicated grapes of two different varieties were vinified with No modified process that eliminated part of this suspended material. Results confirm our hypothesis; that is, the lack of positive outcomes in some cases is due to phenolic compound adsorption on suspended material.
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dc.format.extent11
dc.identifier.citationPérez-Porras, P.; Bautista-Ortín, A.B.; Martínez-Lapuente, L.; Guadalupe, Z.; Ayestarán, B.; Gómez-Plaza, E. The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines. Foods 2024, 13, 1306.
dc.identifier.doihttps://doi.org/10.3390/foods13091306
dc.identifier.urihttp://hdl.handle.net/10201/183991
dc.languageeng
dc.publisherMDPI
dc.relationMinisterio de Ciencia, Innovación y Universidades from the Spanish Government and Feder Funds, grant number RTI2018-093869-B-C21
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/13/9/1306
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectPolyphenols
dc.subjectPolysaccharides
dc.subjectColor
dc.subjectGrape
dc.subjectUltrasound
dc.subjectEnzyme
dc.subject.odsObjetivo 2: Hambre y seguridad alimentaria
dc.titleThe generation of suspended cell wall material may limit the effect of ultrasound technology in some varietal wines
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo.eu-repo/semantics/publishedVersión
dspace.entity.typePublicationes
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relation.isAuthorOfPublicationc9c48caf-9dd6-4a72-b8b1-55f5f856bdd1
relation.isAuthorOfPublication943e0b3a-5643-403e-941a-1e45e5d77ec0
relation.isAuthorOfPublication.latestForDiscovery03305b95-ec03-4f95-a834-ba82607a6cc1
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