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Open AccessArticle

A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds

1
Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
2
Agrovin, S.A. Av. De los Vinos s/n, Alcázar de San Juan, 13600 Ciudad Real, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 726; https://doi.org/10.3390/foods9060726
Received: 28 April 2020 / Revised: 24 May 2020 / Accepted: 30 May 2020 / Published: 2 June 2020
(This article belongs to the Special Issue New Technologies for the Production of Red Wines)
Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling. Results: The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter. Conclusions: The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content. View Full-Text
Keywords: ultrasounds; phenolic compounds; color; aroma; sensory analysis; alcohol content; wine ultrasounds; phenolic compounds; color; aroma; sensory analysis; alcohol content; wine
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MDPI and ACS Style

Martínez-Pérez, M.P.; Bautista-Ortín, A.B.; Pérez-Porras, P.; Jurado, R.; Gómez-Plaza, E. A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds. Foods 2020, 9, 726.

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