Martínez-Pérez María Pilar, Bautista-Ortín Ana Belén, Pérez-Porras Paula, Jurado Ricardo, Gómez-Plaza Encarna
Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain.
Agrovin, S.A. Av. De los Vinos s/n, Alcázar de San Juan, 13600 Ciudad Real, Spain.
Foods. 2020 Jun 2;9(6):726. doi: 10.3390/foods9060726.
To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries.
Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling.
The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter.
The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content.
为了获得酒精度较低的葡萄酒，最简单的方法是提前采收葡萄。然而，由于这些葡萄可能缺乏酚类成熟度，这对葡萄酒的成分和质量有影响。在这种情况下，一种可能有帮助的技术创新是在酿酒厂中使用超声波。
采收了两种不同成熟度（25.4°波美度和29°波美度）的葡萄，运至酿酒厂并进行酿造。此外，在部分葡萄破碎后，使用大型高功率超声波系统对不太成熟的葡萄进行处理。这些葡萄也进行了酿造。三种不同的酿造方法均进行7天的皮渣浸渍。在装瓶时分析葡萄酒的香气成分以及理化、色泽和感官特征。
用经超声波处理的葡萄酿造的葡萄酒与用成熟度更高的葡萄酿造的葡萄酒表现出非常相似的特征，尤其是在总酚和单宁含量方面，但酒精度比后者低15%。
结果表明，即使葡萄酚类成熟度不完全，这项技术也可应用于葡萄，以促进葡萄酚类化合物的提取，从而生产出酒精度降低的优质葡萄酒。
