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

High-power ultrasound has recently been recognized as one of the most promising technologies in winemaking processes, in OIV-OENO Resolution 616-2019. Andrea Natolino from the University of Udine with his paper entitled “Innovations in the winemaking process of red wines using ultrasound technology” will demonstrate their potential effectiveness in maceration, in this summary of the most interesting results of research activities.

Currently, we still rely on volumetric cutoffs, in addition to sensory evaluation, or by conductivity to identify the different fractions in must, but the latter is not directly related to phenols. In contrast, Robert Dambergs of Charles Sturt University will explain how reflectance spectroscopy can be used to predict total phenols in grape must with acceptable accuracy as well as to objectively distinguish fractions of sparkling base must in his paper “Online detection of grape must pressing fractions with UV-Vis spectroscopy” allowing for real-time automated cutting.

the fractions of sparkling must, However, climatic or genotypic limitations can often prevent optimal ripening. Laura Rustioni of the University of Salento will explain “Freeze-thawing of grape seeds to improve their phenolic maturity and tannin oxidation.” This is a freeze-thaw treatment that can improve the quality of grapes for potential use in difficult growing conditions, thus allowing them to achieve their winemaking goals.

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