Newswise — Ever since the International Organisation of Vine and Wine (OIV) granted approval for ultrasound's utilization in enhancing the extraction of grape components in 2019, thorough research has been conducted on its implementation for the production of exceptional red wines.
Presently, scientists are redirecting their focus towards rosé wine, a burgeoning market that has experienced substantial growth in the last 15 years. A group of researchers from the University of Castilla-La Mancha and the University of Murcia in Spain employed advanced high-power ultrasound techniques for the treatment of crushed Monastrell grapes, a method referred to as sonication. They subsequently compared the resultant rosé wine with the wine obtained after a traditional four-hour maceration period.
A recent publication in the Journal of the Science of Food and Agriculture highlights the findings of a research team, wherein they elucidate the enhancements observed in the color and sensory characteristics of the sonicated wine when compared to the macerated sample.
Professor Encarna Gomez Plaza, hailing from the University of Murcia in Spain and the corresponding author of the study, emphasized the significance of the research for the wine industry. In an interview with SCI, she elaborated on the study's importance, stating:
"The primary objective of using ultrasound was initially to shorten maceration time in the production of red wines. However, our experiences with white wines revealed that the aroma profile could be enhanced by applying ultrasound to crushed grapes. This led us to investigate the effects of ultrasound on rosé wines, an area that has not been extensively explored until now."
Historically, the maceration process has been a vital step in the creation of rosé wines, as it facilitates the extraction of crucial aromatic compounds and color-enhancing elements. This traditional process involves leaving the crushed grape skins in the juice for a duration ranging from a few hours to up to two days before the grapes are pressed and undergo fermentation.
Nevertheless, although extended maceration enhances the color of rosé wines, it can also lead to the oxidation of specific compounds within the wine, leading to a bitter taste and other undesired consequences. This is where ultrasound technology becomes advantageous. Sonication through ultrasound disrupts the cell structure of grape skins, facilitating the extraction of desirable compounds within a significantly shorter maceration period. As a result, the negative effects of oxidation are reduced, providing a favorable outcome for the wine's flavor profile.
The sensory evaluation of the wines, conducted by a skilled panel with extensive experience in wine sensory assessments, demonstrated that the rosé wine treated with ultrasound exhibited a superior aroma compared to the conventional macerated sample. The trained panel's expertise allowed them to discern and appreciate the enhanced aromatic qualities of the ultrasound-treated rosé wine.According to the authors of the study, the application of sonication resulted in wines that showcased pronounced aromas of red berries and flowers. The sensory evaluation scores for these aroma characteristics were higher in the wines obtained from sonicated grapes compared to those from macerated grapes. This observation highlights the positive impact of sonication on the development of intensified and desirable aromas in the resulting wines.
The chemical analysis conducted further supported these findings, as it revealed that ultrasound treatment significantly increased the extraction of various volatile compounds known to enhance aroma, including terpenes. Terpenes are aromatic compounds that can emit floral or citrusy fragrances, contributing to the overall sensory appeal of the wine. The enhanced extraction of these compounds through ultrasound treatment helps explain the superior aroma observed in the sonicated rosé wines compared to the macerated ones.
The research team expresses their optimism that this study will bring attention to the potential of ultrasound technology in the production of high-quality rosé wines. By showcasing the positive outcomes of ultrasound treatment, they aim to encourage further exploration and utilization of this technology within the wine industry. Additionally, they are now exploring other potential applications of high-power ultrasound in various aspects of winemaking, indicating a broader scope for the future implementation of ultrasound technology in wine production.
Professor Gomez Plaza emphasizes the team's dedication to expanding their understanding of the effects of ultrasound in wineries. They aim to delve deeper into the research and investigate how ultrasound technology can address challenges that occasionally arise during the winemaking process. By exploring the underlying chemistry behind these phenomena, they seek to develop insights and potential solutions to enhance winemaking practices. Their ongoing research endeavors demonstrate their commitment to advancing the knowledge and application of ultrasound technology within the wine industry.
Journal Link: Journal of the Science of Food and Agriculture
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