Although its application to winemaking is still in the experimental stage, high-intensity energy produced by high-power ultrasound (HPU) has been successfully applied to many processes in food production to reduce operational costs and improve product quality with large-scale commercial applications. Following pioneering work by the present authors in 2003 on the destruction of the insidious wine spoilage yeast, Brettanomyces, by HPU, the impetus for extensive research and field trials on the use of HPU for wine barrel sanitation and colour, flavour, and phenolics extraction from red grape musts began in the late 2000s. Over the last two decades, research has helped us learn more about the impacts of HPU on grapes, musts, wine, and winery microorganisms. The growth and death of wine yeasts, malolactic bacteria, and spoilage microorganisms, particularly Brettanomyces; barrel sanitation and the extension of barrel useful lives; pre-fermentation, fermentation, and post-fermentation management; colour, flavour, and phenolics enhancements; and winery sustainability have all been the focus of research. The benefits and drawbacks of using HPU in different winemaking processes are highlighted. HPU has revolutionised barrel sanitation, resolving the recurrent problems of red wine and barrel deterioration caused by Brettanomyces bruxellensis, which cost wineries thousands to millions of euros each year. HPU technology, as a disruptive industry disruptor, offers a vast array of opportunities to improve the wine industry's competitive position by lowering costs, improving quality, and delivering cleaner, fresher, and more appealing wines to customers. It will allow wineries to develop more long-term, revolutionary, and inventive ways to improve their winemaking processes.
Author(S) Details
A. S. J. Yap
Vinsonus Australia, South Australia 5118, Australia.
G. A. Logan
Vinsonus Australia, South Australia 5118, Australia.
View Book:- https://stm.bookpi.org/NVST-V10/article/view/4896
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