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 OIV through the resolution n°616-2019, also approved European Union January 2022. US effect on extraction mechanisms widely studied, but more researches are needed to better understand ultrasound some specific classes grape compounds. This research aimed highlight at laboratory scale effects key compounds grapes. samples were sonicated different frequency (20-30 kHz), time (1-10 min), (30-90%) technological conditions used maceration, obtain valuable information potential transferability. Valuable results obtained regarding release thiols from their precursors, reactivity changes unstable proteins wines. experimental trails varieties allowed a maintenance free anthocyanins no degradative highlighted. Significant determined tannin polymerization, with astringency decrease. sonication showed several chemical that contribute decreasing winemaking inputs preserving wine quality. process must be managed related variety ripeness for precision