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The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.
Pérez-Porras, Paula; Bautista-Ortín, Ana Belén; Martínez-Lapuente, Leticia; Guadalupe, Zenaida; Ayestarán, Belén; Gómez-Plaza, Encarna.
Afiliación
  • Pérez-Porras P; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain.
  • Bautista-Ortín AB; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain.
  • Martínez-Lapuente L; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26071 Logroño, Spain.
  • Guadalupe Z; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26071 Logroño, Spain.
  • Ayestarán B; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26071 Logroño, Spain.
  • Gómez-Plaza E; Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain.
Foods ; 13(9)2024 Apr 24.
Article en En | MEDLINE | ID: mdl-38731677
ABSTRACT
The disruptive effect exerted by high-power ultrasound on grape cell walls enhances phenolic extraction, improving chromatic characteristics during red wine maceration. However, short maceration times may, sometimes, hinder this enhancement, and this effect could be attributed to the suspended cell wall material formation facilitated by sonication. This suspended material, having a strong affinity for phenolic compounds, can lead to their precipitation and elimination during subsequent vinification stages and, consequently, a significant portion of extracted phenolic compounds may not contribute to the final phenolic composition of the wine, impacting its chromatic features. To demonstrate this effect, sonicated grapes of two different varieties were vinified with No modified process that eliminated part of this suspended material. Results confirm our hypothesis; that is, the lack of positive outcomes in some cases is due to phenolic compound adsorption on suspended material.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza