Ultrasound: a new tool in rosé wine production

Winemaking is an art that requires time and patience. However, with the advent of new technologies such as ultrasound, the wine making process can be accelerated and improved. In 2019, ultrasound was given the green light in winemaking and was successfully used to ‘age’ red wine in minutes. Now, researchers from the University of Castile-La Mancha and the University of Murcia in Spain have turned their attention to rosé wine to see if ultrasound can be used in this process as well.

Ultrasound is a powerful low-frequency sound that can disrupt cells and cause chemical reactions and structural changes in wine. It can speed up the aging process of wine and develop its organoleptic properties in minutes. Previously, ultrasound has only been used in red wine production to shorten maceration time, but the researchers decided to test its effectiveness in the production of rosé wine as well.

Rose wine does not have a long maceration stage, but the longer it is, the higher the risk of oxidation of certain compounds that can give the wine a bitter taste. Ultrasound can help speed up the process of breaking down grape skin cells, which avoids oxidation. The researchers conducted the experiment with three groups of Monastrell grapes: a control with no maceration, a four-hour maceration, and ultrasound treatment before moving to the next stage of production. In a blind test of organoleptic wine evaluation by ultrasound, the ultrasound-treated grapes received high scores for aroma and flavor.

The use of ultrasound in winemaking has advantages not only for improving the quality of the wine produced, but also for mitigating the effects of climate change. Elevated temperatures cause the vines to close, retaining water, which slows down the ripening process. Ultrasound can help speed up this process and prevent loss of wine quality.

The use of ultrasound in the production of rosé wine is a new step in the development of winemaking. It can improve quality and speed up the production process, which can be particularly useful in a changing climate. Winemakers can now use this innovative tool to create better and more flavorful rosé wine.

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