A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds
Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that co...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/6/726 |
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| author | María Pilar Martínez-Pérez Ana Belén Bautista-Ortín Paula Pérez-Porras Ricardo Jurado Encarna Gómez-Plaza |
| author_facet | María Pilar Martínez-Pérez Ana Belén Bautista-Ortín Paula Pérez-Porras Ricardo Jurado Encarna Gómez-Plaza |
| author_sort | María Pilar Martínez-Pérez |
| collection | DOAJ |
| description | Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling. Results: The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter. Conclusions: The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content. |
| first_indexed | 2024-03-10T19:25:11Z |
| format | Article |
| id | doaj.art-d91860e28d71419185f22e95f462ef8f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:25:11Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d91860e28d71419185f22e95f462ef8f2023-11-20T02:39:40ZengMDPI AGFoods2304-81582020-06-019672610.3390/foods9060726A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power UltrasoundsMaría Pilar Martínez-Pérez0Ana Belén Bautista-Ortín1Paula Pérez-Porras2Ricardo Jurado3Encarna Gómez-Plaza4Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainDepartment of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainDepartment of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainAgrovin, S.A. Av. De los Vinos s/n, Alcázar de San Juan, 13600 Ciudad Real, SpainDepartment of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainBackground: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling. Results: The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter. Conclusions: The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content.https://www.mdpi.com/2304-8158/9/6/726ultrasoundsphenolic compoundscoloraromasensory analysisalcohol content |
| spellingShingle | María Pilar Martínez-Pérez Ana Belén Bautista-Ortín Paula Pérez-Porras Ricardo Jurado Encarna Gómez-Plaza A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds Foods ultrasounds phenolic compounds color aroma sensory analysis alcohol content |
| title | A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds |
| title_full | A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds |
| title_fullStr | A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds |
| title_full_unstemmed | A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds |
| title_short | A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds |
| title_sort | new approach to the reduction of alcohol content in red wines the use of high power ultrasounds |
| topic | ultrasounds phenolic compounds color aroma sensory analysis alcohol content |
| url | https://www.mdpi.com/2304-8158/9/6/726 |
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