Ultrasound is used during the maceration stage of wine maturation, increasing the rate of cellular breakdown and promoting certain chemical reactions and structural changes. For their study, the team had three different grape groups — one with no maceration time, one with four hours of maceration and one that was treated with ultrasound and then promptly moved to the next stage.
What medical technology is helping to make better rosé wine?
Answer: Ultrasound.
Ultrasound isn’t just for medical imaging. The technology has been used since 2019 to speed up the aging process of red wine. Now, a team from the University of Castilla-La Mancha and the University of Murcia in Spain has found that it could be equally effective on rosé as well.
Ultrasound is used during the maceration stage of wine maturation, increasing the rate of cellular breakdown and promoting certain chemical reactions and structural changes. For their study, the team had three different grape groups — one with no maceration time, one with four hours of maceration and one that was treated with ultrasound and then promptly moved to the next stage.
Of the three resulting wines, the one treated with ultrasound technology was chosen as superior in aroma and flavor by a blind sensory evaluation panel. The benefits go beyond just an improved product, though. Using ultrasound can counteract the negative effects of climate change, since vines tend to conserve water in heat waves, slowing down the ripening process for the grapes. This could be a way to circumvent the negative effects of that on the quality of the wine.
Ultrasound is used during the maceration stage of wine maturation, increasing the rate of cellular breakdown and promoting certain chemical reactions and structural changes. For their study, the team had three different grape groups — one with no maceration time, one with four hours of maceration and one that was treated with ultrasound and then promptly moved to the next stage.
