Efecto de la aplicación de dos tipos ultrasonidos durante la fermentación entinto sobre la composición volátiles delos vinos
- Aragón García , F.
- Porro Vera, B.
- Ruiz Rodríguez, A.
- Palma Lovillo, M.
- Carmen Fernández-Daza Álvarez
- Mª Teresa Guerra Sánchez-Simón
- Mª Carmen Vidal-Aragón de Olives
Verlag: Centro Universitario Santa Ana
Datum der Publikation: 2021
Seiten: 177-193
Kongress: Jornadas de Viticultura y Enología de Tierra de Barros (43. 2021. Almendralejo)
Art: Konferenz-Beitrag
Zusammenfassung
The winemaking process for red wines is usually more complexthan white wines due to the need to obtain wines with colourand good polyphenolic structure. For this purpose, macerationsare used during the fermentation process which that increasesthe extraction of the compounds from the skins into the must.In order to increase the extraction rate, new techniques havebeen recently developed, such as the application of ultrasounds.These techniques also affect the final composition on aromaticcompounds in wines. This work analyses the effect on thearomatic component of Cabernet Sauvignon and Petit Verdotvarieties after the application 2 cycles per day of two differentultrasound systems: an ultrasonic probe and an ultrasonic bathduring the fermentation process. The results show the higherrecovery of volatile compounds obtained using the ultrasonicprobe vs the ultrasonic bath.