Since the International Organization of Vine and Wine (OIV) approved the use of ultrasound to promote the extraction of grape compounds back in 2019, its application for obtaining superior red wines has been studied extensively.
This article has been reviewed according to Science X's editorial process and policies . Editors have highlighted the following attributes while ensuring the content's credibility: Credit: Unsplash/CC0 Public Domain Now researchers are turning their attention to rosé—an expanding market which has seen strong growth over the past 15 years. A team from the University of Castilla-La Mancha and the University of Murcia in Spain used high-power ultrasound technology to treat Monastrell crushed grapes—a process known as sonication—and compared the resulting rosé to wine obtained after a four-hour maceration period. In a recent paper published in the Journal of the Science of Food and Agriculture a research team describes the improvements to the color and sensory profile of the sonicated wine, compared to the macerated sample. Prof. Encarna Gomez Plaza from the University of Murcia, Spain, and corresponding author of the study explained the importance of the research for the wine industry. Speaking to SCI, she said, "The application of ultrasound was primarily designed for reducing maceration time in red winemaking. However, experiences…