ArticleFoods (Basel, Switzerland)2024
The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
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Who cites it
2 citing papers in PubMed.
- Optimization of sonication for preserving the biochemical and physicochemical attributes of pomegranate arils during storage.Ultrasonics sonochemistry · 2026Article
- Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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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