Ultrasounds for intensifying the taste of the wine and for the aging of the wine
In the vineries the sonication offers various applications such as the extraction of flavours , phenolics and colorants, the maturation aging and the oaking.
EXTRACTION OF AROMATIC COMPOUNDS FROM GRAPES
The ultrasound break:s the cell wall by the cavitation shear force, in this way they are extracted all the compound flavonoids, antthocyanins, tannins, resveratrol etc. contained in the grape skin and in the seeds.
INTENSIFYING THE TASTE OF THE WINE
The ultrasound extract completely the aromatic fraction contained in oak chips, chestnut tree, durmast oak, transferring it in the wine. This process takes few minutes and the product obta.ined is very stable in the time.
AGING OF THE WINE
During the traditional time intensive aging process of wine, reactions of various molecules occur in the wine. The time and result of this molecular change depends on the ingredients of the wine and his environment.
As in wine naturall y only low energy for reactions is available, the degree of natural changes will be mostly
By sonication, in a very short time of treatment, we get a complete molecular change. This means an enhancement in taste and quality.
In order to increase the concentration of the must of wine and therefore to increase the sugary degree – see vacuum concentrators.