The technology of high‐power ultrasound and its effect on the color and aroma of rosé wines

Abstract

BackgroundThe application of high‐power ultrasound (US) has been studied extensively to obtain value‐added red wines using short maceration times. It is a technique of wide interest for the extraction of aromatic compounds and compounds responsible for color, so it could also be an important tool to use in the elaboration process of rosé wines. Thus, this study focused on the effect of the application of US on the phenolic, aromatic, and sensorial profile of rosé wines. For this, three different types of rosé wine were produced: a control with direct pressing after crushing, another wine obtained from a 4 h macerated must, and a wine whose crushed and destemmed grape was sonicated and subsequently pressed.ResultsThe results showed a higher color intensity and a higher total polyphenol and anthocyanin content in the wine obtained from sonicated grape compared to both control wine and that obtained from grape macerated for 4 h. Ultrasound treatment enhanced the extraction of varietal volatile compounds in must, especially the free faction of terpenes and norisoprenoids. It also gave rise to wines with a higher concentration of C6 alcohols and other compounds such as guaiacol and 4‐vinylguaiacol, but led to fewer fatty acids, especially C6, C4 and C8 acids. Sensorially these wines showed intense aromas of red fruits and flowers, while no defects in aroma or astringency were found.ConclusionsThe color and sensory profile of the resulting wines indicate that the US may be an interesting tool for obtaining quality rosé wines, replacing the maceration stage and reducing potential oxidation problems. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice

“…The increase in alcohols and short-chain esters has also been reported for the sonication of red wine (Merlot). 18 In a related study, Fernandez et al 19 reported an increase in the concentration of alcohols and a significant reduction of fatty acids in Rose wine. However, the increase in alcohol concentration was attributed to the extraction of alcohol from the grape skin.…”

“…Similarly, the use of ultrasound on cranberry juice was found to induce the formation of new volatile compounds through sonochemical transformation, which had a positive impact on the aroma . The effects of ultrasound on the aroma of wines have also been explored in some research studies. − The findings mainly were beneficial, with some chemical changes observed. However, further research into the relationship between ultrasound and flavor is needed to gain a more comprehensive understanding of how this technology can enhance food product quality.…”

Recent Advances in Acoustic Technology in Food Processing

“…The application of a pilot-scale power ultrasound system (30 kHz, 2500 W, 8 W/cm 2 ) to crushed grapes facilitated the extractability of compounds from grapes to the must-wine, increasing the total phenol (18% and 23%) and tannin concentrations (43% and 30%) in the wine from less-ripened grapes and in the wine from partially rotten grapes, respectively [73]. The application of HPUS to obtain value-added red wines, using short maceration times, led to producing wine of a higher color intensity and a higher total polyphenol and anthocyanin content from grapes macerated for 4 h [74]. In this case, the application of US treatment (30 kHz, 2500 W, 8 W/cm 2 ) led to enhancing the extraction of volatile compounds in the must, especially the free terpene and norisoprenoid content (from 3.37 to 4.92 µg/L).…”

“…In this case, the application of US treatment (30 kHz, 2500 W, 8 W/cm 2 ) led to enhancing the extraction of volatile compounds in the must, especially the free terpene and norisoprenoid content (from 3.37 to 4.92 µg/L). However, US caused the degradation of some phenolic compounds and vitamins, changes in color, the loss of anthocyanin, and other adverse effects on the food characteristics [74].…”

Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes

“…In this sense, the efficacy of high-power ultrasound in rupturing the cell wall of skin cells has been demonstrated [ 9 , 10 ], with its consequent release of compounds of interest that are analyzed in wine (phenolic compounds, polysaccharides and aromatic compounds) considering the structural and compositional differences of cell walls depending on the grape ripening stage [ 11 , 12 ], microbiological alterations [ 12 ] and varietal nature [ 10 ]. Thus, conclusive results have been obtained from the optimization of the process of making value-added red wines through the use of US and usual processing times [ 10 , 11 , 13 , 14 ], as well as quality red, white and rosé wines with the use of US and shorter processing times [ 9 , 15 , 16 , 17 ], especially in those cases where US is combined with traditional techniques such as the addition of pectolytic enzymes [ 11 , 18 ], thus allowing not only for the improvement of the organoleptic characteristics of those wines whose initial potential is insufficient, but also for the reduction of the processing time without detriment to quality, increasing the productive capacity of wineries.…”