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Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine

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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.accessioned2026-01-07T13:13:04Z
dc.date.available2026-01-07T13:13:04Z
dc.date.copyright© 2021 The Authors
dc.date.issued2021-12-28
dc.description.abstractSeveral techniques have been used by the winemaking industry to facilitate the extraction of grape phenolic compounds during the maceration process. Interest in innovative techniques such as high-power ultrasound (US) has increased in recent years, replacing more traditional techniques such as the addition of pectolytic enzymes (E). This study evaluates the combined effect of ultrasound and enological enzymes, used at semi-industrial scale at the time of crushing, on the chromatic characteristics of red wine. Variables such as the timing of enzyme addition and the ripening state of the grapes were considered. The results showed that ultrasound had a greater effect than enological enzymes when used alone, especially when the ripest grapes were used. The results also indicate that, when added after sonication, the enzymes favored the US effect, enabling the contact time necessary to achieve a wine with chromatic characteristics similar to those resulting from a traditional maceration process to be reduced by 4 days. Carried out on a semi-industrial scale, the study demonstrates that the adequate combination of these two techniques can optimize the maceration process both in terms of time and the wine organoleptic characteristics, making the technique of special interest for industrial application.
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dc.identifier.citationPaula Pérez-Porras, Ana Belén Bautista-Ortín, Ricardo Jurado, Encarna Gómez-Plaza, Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine, LWT, Volume 156, 2022, 113032,
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2021.113032
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10201/184089
dc.languageeng
dc.publisherElsevier
dc.relationMinisterio de Ciencia, Innovacion y Universidades Y Feder Funds, RTI2018-093869-B-C21.
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S002364382102185X?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.subjectWine
dc.subjectGrape
dc.subjectUltrasound
dc.subjectEnzymes
dc.subjectRipening
dc.subjectPhenolic compounds
dc.subjectMaceration
dc.subjectColor
dc.subjectMonastrell
dc.subject.odsObjetivo 2: Hambre y seguridad alimentaria
dc.titleCombining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine
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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