High power ultrasounds: A powerful, non-thermal and green technique for improving the phenolic extraction from grapes to must during red wine vinification
| Autor: | Ana Belén Bautista-Ortín, R. Jurado, E.G. Plaza, J.A. Iniesta |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Environmental Engineering
business.product_category 030309 nutrition & dietetics Organoleptic lcsh:QR1-502 Ethanol fermentation Industrial and Manufacturing Engineering Wine color lcsh:Microbiology lcsh:Physiology 03 medical and health sciences 0404 agricultural biotechnology lcsh:Zoology Bottle Maceration (wine) Tannin Food science lcsh:QL1-991 chemistry.chemical_classification Skin maceration Wine 0303 health sciences lcsh:QP1-981 food and beverages 04 agricultural and veterinary sciences 040401 food science chemistry business |
| Zdroj: | BIO Web of Conferences, Vol 12, p 02001 (2019) |
| ISSN: | 2117-4458 |
| Popis: | Wine color is one of the main organoleptic characteristics influencing its quality. It is of especial interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds. To increase this extraction, some chemical (maceration enzymes) or physical technologies (thermovinification, criomaceration, flash-expansion) can be applied. In this work, the results of the application of high power ultrasounds to the crushed grapes to increase the extraction of phenolic compounds are presented. Crushed grapes (400 kg) from the 2017 harvest were treated with ultrasound, and three different lengths of skin maceration period (2, 3 or 7 days) and the results were compared with a control vinification, where grapes were not subjected to any treatment and were skin macerated during 7 days. The wine chromatic characteristics and the individual phenolic compounds were followed during all the maceration period, at the end of alcoholic fermentation and after bottle storage. The wines made with ultrasound treated grapes presented differences with control wine, especially as regard color and total phenol and tannin content, the wines with three days of maceration time presenting similar chromatic characteristics than control wines with 7 days of maceration time. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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