Ultrasound potential, freezing-thawing of grapes and the use of UV-VIS spectroscopy in the fractionation of the must

High-power ultrasounds have recently been recognized as one of the most promising technologies in the vinification processes, in the Oiv-Oeno 616-2019 resolution. Andrea Natolino of the University of Udine with his work entitled “Innovations in the process of winemaking of red wines through ultrasound technology“ will demonstrate their potential effectiveness in maceration, in this synthesis of the most interesting results of research activities.

To identify the different fractions of the must, currently we still rely on volumetric cuts, in addition to sensory assessment, or through conductivity, but the latter is not directly related to phenols. In his work “Inline detection of the fractions of pressed grape must with UV-VIS spectroscopy,” Robert Dambergs of the Charles Sturt University will explain how reflectance spectroscopy can be used to predict the total phenols in the grape must with an acceptable accuracy, as well as to objectively distinguish

the fractions of sparkling must, which allows automated cutting in real time. Phenolic maturation represents a great interest in quality wine producers. However, climatic or genotypic limitations can often prevent optimal maturation. Laura Rustioni of the University of Salento will explain “freezing-thawing of grapes to improve the phenolic maturity and the oxidation of tannins.“ This is a freezing-thawing treatment that can improve the quality of the grapes for potential use in difficult cultivation conditions, thereby contributing to the successful achievement of wine objectives.

Video of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)