High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena
The treatment of white and red crushed grapes by high power ultrasounds (US) represents an emerging technology in winemaking. In 2019, it was officially recognized by OIV through the resolution n°616-2019, and it was also approved by European Union in January 2022. The US effect on extraction mechan...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2023/01/bioconf_oiv2022_02011/bioconf_oiv2022_02011.html |
| _version_ | 1811157589556199424 |
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| author | Emilio Celotti Tomas Roman Adelaide Gallo Andrea Natolino |
| author_facet | Emilio Celotti Tomas Roman Adelaide Gallo Andrea Natolino |
| author_sort | Emilio Celotti |
| collection | DOAJ |
| description | The treatment of white and red crushed grapes by high power ultrasounds (US) represents an emerging technology in winemaking. In 2019, it was officially recognized by OIV through the resolution n°616-2019, and it was also approved by European Union in January 2022. The US effect on extraction mechanisms was widely studied, but more researches are needed to better understand the ultrasound effect on some specific classes of grape compounds. This research aimed to highlight at laboratory scale some specific effects of ultrasounds on some key compounds of white and red grapes. The samples were sonicated at different frequency (20-30 kHz), time (1-10 min), and power (30-90%) technological conditions used in maceration, to obtain valuable information on potential technological transferability. Valuable results were obtained regarding the release of thiols from their precursors, and the reactivity changes of unstable proteins of white wines. The experimental trails on red grape varieties allowed a maintenance of free anthocyanins and no degradative effects were highlighted. Significant and valuable effects were determined also on the tannin polymerization, with an astringency decrease.
The sonication treatment of crushed grapes showed several chemical effects that contribute to decreasing the winemaking inputs and preserving the wine quality. The process conditions must be managed related to grape variety and ripeness for a precision winemaking. |
| first_indexed | 2024-04-10T05:09:48Z |
| format | Article |
| id | doaj.art-cdb0e7fed69f4675b4b3b5b53f91b293 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-04-10T05:09:48Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-cdb0e7fed69f4675b4b3b5b53f91b2932023-03-09T11:16:39ZengEDP SciencesBIO Web of Conferences2117-44582023-01-01560201110.1051/bioconf/20235602011bioconf_oiv2022_02011High power ultrasound treatment of crushed grapes: Beyond the extraction phenomenaEmilio Celotti0Tomas Roman1Adelaide Gallo2Andrea Natolino3Department of Agricultural, Food, Environmental and Animal Sciences, University of UdineFondazione Edmund Mach—Technology Transfer CenterFondazione Edmund Mach—Technology Transfer CenterDepartment of Agricultural, Food, Environmental and Animal Sciences, University of UdineThe treatment of white and red crushed grapes by high power ultrasounds (US) represents an emerging technology in winemaking. In 2019, it was officially recognized by OIV through the resolution n°616-2019, and it was also approved by European Union in January 2022. The US effect on extraction mechanisms was widely studied, but more researches are needed to better understand the ultrasound effect on some specific classes of grape compounds. This research aimed to highlight at laboratory scale some specific effects of ultrasounds on some key compounds of white and red grapes. The samples were sonicated at different frequency (20-30 kHz), time (1-10 min), and power (30-90%) technological conditions used in maceration, to obtain valuable information on potential technological transferability. Valuable results were obtained regarding the release of thiols from their precursors, and the reactivity changes of unstable proteins of white wines. The experimental trails on red grape varieties allowed a maintenance of free anthocyanins and no degradative effects were highlighted. Significant and valuable effects were determined also on the tannin polymerization, with an astringency decrease. The sonication treatment of crushed grapes showed several chemical effects that contribute to decreasing the winemaking inputs and preserving the wine quality. The process conditions must be managed related to grape variety and ripeness for a precision winemaking.https://www.bio-conferences.org/articles/bioconf/full_html/2023/01/bioconf_oiv2022_02011/bioconf_oiv2022_02011.html |
| spellingShingle | Emilio Celotti Tomas Roman Adelaide Gallo Andrea Natolino High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena BIO Web of Conferences |
| title | High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena |
| title_full | High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena |
| title_fullStr | High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena |
| title_full_unstemmed | High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena |
| title_short | High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena |
| title_sort | high power ultrasound treatment of crushed grapes beyond the extraction phenomena |
| url | https://www.bio-conferences.org/articles/bioconf/full_html/2023/01/bioconf_oiv2022_02011/bioconf_oiv2022_02011.html |
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