The Application of the Ultrasound Technique in the Production of Rosé and Red Wines
The application of the ultrasound technique (US) in the production of rosé and red wines has demonstrated that the aromatic composition of rose wine can be affected and that it contributes to increasing the color of red wines without increasing the extraction of astringent tannins. The ultrasound tr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/3/164 |
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| author | Victoria Lizama Inmaculada Álvarez María José García-Esparza |
| author_facet | Victoria Lizama Inmaculada Álvarez María José García-Esparza |
| author_sort | Victoria Lizama |
| collection | DOAJ |
| description | The application of the ultrasound technique (US) in the production of rosé and red wines has demonstrated that the aromatic composition of rose wine can be affected and that it contributes to increasing the color of red wines without increasing the extraction of astringent tannins. The ultrasound treatment has favored the extraction of anthocyanins, which has had an impact on the increase in color density (C.D.) and has allowed greater color stability over time. Moreover, significant differences have been found between the two US systems applied, with continuous treatment being more effective in the extraction of phenolic compounds than pulsed treatment. The application system of the US also affects the aromatic composition of the wines. These results are of interest, as some esters have been described as important odorants in wines. |
| first_indexed | 2024-04-24T18:17:39Z |
| format | Article |
| id | doaj.art-12f25ab9cfec43639563ced812b6ada1 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-04-24T18:17:39Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-12f25ab9cfec43639563ced812b6ada12024-03-27T13:38:01ZengMDPI AGFermentation2311-56372024-03-0110316410.3390/fermentation10030164The Application of the Ultrasound Technique in the Production of Rosé and Red WinesVictoria Lizama0Inmaculada Álvarez1María José García-Esparza2Instituto de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Cmno de Vera s.n, 46022 Valencia, SpainInstituto de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Cmno de Vera s.n, 46022 Valencia, SpainInstituto de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Cmno de Vera s.n, 46022 Valencia, SpainThe application of the ultrasound technique (US) in the production of rosé and red wines has demonstrated that the aromatic composition of rose wine can be affected and that it contributes to increasing the color of red wines without increasing the extraction of astringent tannins. The ultrasound treatment has favored the extraction of anthocyanins, which has had an impact on the increase in color density (C.D.) and has allowed greater color stability over time. Moreover, significant differences have been found between the two US systems applied, with continuous treatment being more effective in the extraction of phenolic compounds than pulsed treatment. The application system of the US also affects the aromatic composition of the wines. These results are of interest, as some esters have been described as important odorants in wines.https://www.mdpi.com/2311-5637/10/3/164ultrasoundsaroma compoundspolyphenolic compositionwine quality |
| spellingShingle | Victoria Lizama Inmaculada Álvarez María José García-Esparza The Application of the Ultrasound Technique in the Production of Rosé and Red Wines Fermentation ultrasounds aroma compounds polyphenolic composition wine quality |
| title | The Application of the Ultrasound Technique in the Production of Rosé and Red Wines |
| title_full | The Application of the Ultrasound Technique in the Production of Rosé and Red Wines |
| title_fullStr | The Application of the Ultrasound Technique in the Production of Rosé and Red Wines |
| title_full_unstemmed | The Application of the Ultrasound Technique in the Production of Rosé and Red Wines |
| title_short | The Application of the Ultrasound Technique in the Production of Rosé and Red Wines |
| title_sort | application of the ultrasound technique in the production of rose and red wines |
| topic | ultrasounds aroma compounds polyphenolic composition wine quality |
| url | https://www.mdpi.com/2311-5637/10/3/164 |
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