ArticleFoods (Basel, Switzerland)2020
A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 23 citations in OpenAlex.
- A Critical Review of Alcohol Reduction Methods for Red Wines From the Perspective of Phenolic Compositions.Food science & nutrition · 2025Review
- Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes.Foods (Basel, Switzerland) · 2024Article
- The state-of-the-art research of the application of ultrasound to winemaking: A critical review.Ultrasonics sonochemistry · 2023Review
- Effect of Microwave Maceration and SOFoods (Basel, Switzerland) · 2021Article
- Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines.Molecules (Basel, Switzerland) · 2021Article
- Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
backgroundTo 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.
methodsGrapes 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.
resultsThe 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.
conclusionsThe 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.
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Registered trials
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