Publication: High‑power ultrasounds as a tool for the formation of stable pigments during the aging of red wines
Authors
Gomez-Plaza, Encarna ; Pérez Porras, Paula ; Bautista Ortín, Ana Belén ; Osete Alcaraz, Lucía ; Carrasco‑Palazón, María José ; Jurado, Ricardo ; Gómez Plaza, Encarna
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Facultad de Veterinaria
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Publisher
Springer Nature Link
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DOI
https://doi.org/10.1007/s11947-025-03905-7
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info:eu-repo/semantics/article
Description
Abstract
Los ultrasonidos de alta potencia (US) se han consolidado como una herramienta útil para obtener vinos con altos niveles de compuestos fenólicos y aromáticos. Sin embargo, la falta de estudios a escala semiindustrial sobre el envejecimiento de estos vinos pone de manifiesto la necesidad de estudiar los posibles efectos de la sonicación de la uva en los procesos de evolución del vino. Se realizaron análisis de la composición fenólica en distintas etapas (embotellado, y tras 6 y 12 meses de envejecimiento en botella) en vinos elaborados mediante la aplicación de US sobre uvas estrujadas y con diferentes tiempos de maceración (48 h, 72 h y 7 días). Los resultados no solo muestran una mayor concentración de compuestos fenólicos en el momento del embotellado debido a la aplicación de US, sino que también demuestran un mayor potencial de envejecimiento en dichos vinos, atribuido a la presencia de reacciones de polimerización y a la formación de pigmentos estables. Esto se observó incluso en vinos con tiempos cortos de maceración, que además presentaron una mayor estabilidad de su composición fenólica. Así, el incremento en la concentración de compuestos polimerizados observado tras 6 meses en vinos elaborados a partir de uvas sonicadas fue aproximadamente un 35 % superior al del vino control y alrededor de un 42 % tras 12 meses.
High-power ultrasounds (US) have been consolidated as a useful tool for obtaining wines with high levels of phenolic and aromatic compounds. However, the lack of semi-industrial-scale studies on the aging of these wines highlights the need to study the potential effects of grape sonication on the wine evolution processes. Phenolic composition analyses were conducted at different stages (bottling, and after 6 and 12 months of aging in bottle) on wines made using US on crushed grapes and with different maceration times (48 h, 72 h, and 7 days). The results not only show a higher concentration of phenolic compounds at bottling due to the application of US but also demonstrate an enhanced aging potential in those wines, attributed to the presence of polymerization reactions and the formation of stable pigments. This was observed even in wines with short maceration times, which also exhibited greater stability of their phenolic composition. Thus, the increase in the concentration of polymerized compounds observed after 6 months in wines made from sonicated grapes was around 35% higher than that of the control wine and around 42% after 12 months.
High-power ultrasounds (US) have been consolidated as a useful tool for obtaining wines with high levels of phenolic and aromatic compounds. However, the lack of semi-industrial-scale studies on the aging of these wines highlights the need to study the potential effects of grape sonication on the wine evolution processes. Phenolic composition analyses were conducted at different stages (bottling, and after 6 and 12 months of aging in bottle) on wines made using US on crushed grapes and with different maceration times (48 h, 72 h, and 7 days). The results not only show a higher concentration of phenolic compounds at bottling due to the application of US but also demonstrate an enhanced aging potential in those wines, attributed to the presence of polymerization reactions and the formation of stable pigments. This was observed even in wines with short maceration times, which also exhibited greater stability of their phenolic composition. Thus, the increase in the concentration of polymerized compounds observed after 6 months in wines made from sonicated grapes was around 35% higher than that of the control wine and around 42% after 12 months.
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Citation
Pérez-Porras, P., Bautista-Ortín, A.B., Osete-Alcaraz, L. et al. High-Power Ultrasounds as a Tool for the Formation of Stable Pigments During the Aging of Red Wines. Food Bioprocess Technol 18, 7749–7761 (2025)
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