ArticleMolecules (Basel, Switzerland)2021
Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 8 citations in OpenAlex.
- Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression.Foods (Basel, Switzerland) · 2026Review
- Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability.Journal of agricultural and food chemistry · 2026Review
- Sustainable Processing Approaches in White Winemaking: Impact of Oak Aging and Ultrasound-Assisted Treatment on Phenolic Compounds.Foods (Basel, Switzerland) · 2026Article
- Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines.Journal of agricultural and food chemistry · 2024Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
The application of high-power ultrasounds (US) at 28 kHz to the crushed grapes and the use of different pomace contact times caused changes in the content and composition of monosaccharides and polysaccharides in the musts and wines. These differences were maintained from the moment of pressing (end of maceration) until the end of the alcoholic fermentation. The US increased the content of monosaccharides and polysaccharides in the musts by facilitating their extraction from the solid parts during maceration. The application of medium maceration time (3 days) to sonicated grapes led to an extraction of polysaccharides rich in arabinose and galactose, rhamnogalacturonan type II (RG-II) and mannoproteins (MP), similar to that observed in the control wines made with an extended maceration of 7 days (968.21 vs. 1029.45; 895.04 vs. 1700.50; 356.81 vs. 343.95, respectively). This fact was attributed to a higher extraction in the must during the sonication process and to an important release of pectic polysaccharides during the pressing of the sonicated pomace, which is reported here for the first time. Therefore, the US technology could be useful for increasing the polysaccharide content in the wines or for reducing the maceration time needed to achieve certain levels of wine polysaccharides.
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Registered trials
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