High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena

Chemical effects of Ultrasound in Winemaking

¹ Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
² Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’ Adige ( Trento/Italy )

^* Corresponding author: emilio.celotti@uniud.it

Abstract

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.