ArticleFoods (Basel, Switzerland)2023
High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed, 6 citations in OpenAlex.
- Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine.Foods (Basel, Switzerland) · 2025Article
- 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 Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
The disruptive effect exerted by high-power ultrasound (US) on grape cell walls is established as the reason behind the chromatic, aromatic and mouthfeel improvement that this treatment causes in red wines. Given the biochemical differences that exist between the cell walls of different grape varieties, this paper investigates whether the effect of the application of US in a winery may vary according to the grape variety treated. Wines were elaborated with Monastrell, Syrah and Cabernet Sauvignon grapes, applying a sonication treatment to the crushed grapes using industrial-scale equipment. The results showed a clear varietal effect. The wines made with sonicated Syrah and Cabernet Sauvignon grapes showed an important increase in the values of color intensity and concentration of phenolic compounds, and these increases were higher than those observed when sonication was applied to Monastrell crushed grapes, whereas Monastrell wines presented the highest concentration in different families of polysaccharides. These findings correlate with the differences in the composition and structure of their cell walls since those of Monastrell grapes presented biochemical characteristics associated with a greater rigidity and firmness of the structures.
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What OpenQuestion holds
Registered trials
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