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Investigations of the effects of ultrasound on thiol precursors of grapes

Tomas Roman | Fondazione Edmund Mach, Italy

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High amplitude and power ultrasounds (US) were tested on the pre-fermention maceration phase of white grapes to study the effect on thiol precursors. In particular, the research focused on the precursors of 3-mercaptohexan-1-ol (3MH) and 4-mercapto-4-methyl-pentan-2-one (4MMP) linked to glutathione (GSH) and cysteine (Cys). If you are a subscriber, access the video directly from this link →

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12 minuts

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High amplitude and power ultrasounds (US) were tested on the pre-fermention maceration phase of white grapes to study the effect on thiol precursors. In particular, the research focused on the precursors of 3-mercaptohexan-1-ol (3MH) and 4-mercapto-4-methyl-pentan-2-one (4MMP) linked to glutathione (GSH) and cysteine (Cys).

All the experiences highlight the interesting effect of US treatment on thiol precursors; from a technological point of view, US could be advantageously used in the management of the pre-fermentation maceration phase of aromatic varieties containing thiol precursors. The results of this and previous research make it reasonable that pre-fermentation maceration of white grapes could be replaced by a short treatment of the crushed grapes.

Report presented at the Enoforum Awards 2020. The paper reproduced in this video-seminar was presented at the 1st Spanish edition of Enforum Web (5-7 May 2020)