Ultrasound

Ultrasonic irradiation is a non-thermal process that has long been used successfully in food processing due to its mild application. It is used for the extraction of intracellular plant material and aromatic compounds. Particle comminution by ultrasonic cavitation increases the surface contact area between the solid and liquid phase. Cavitation (lat. cavitare "to hollow out") is the formation and sudden collapse of bubbles in a liquid when the local pressure rapidly drops below the vapour pressure of the liquid. This causes a vapour bubble to form in the liquid, which accelerates the rupture of the cell walls.

Ultraschall - Gerät

Application in winemaking

The process is also used in the production of red wine and rosé wine in particular to support the extraction of colour (anthocyanins),tannins and aromatic substances. This promotes biochemical reactions such as the polymerisation and condensation of polyphenols and induces microoxygenation. The irradiation creates fine cracks in the berry skins, making it easier for the substances to escape. Similar effects are achieved by the processes carbonic maceration (intracellular fermentation) and electroporation.

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Ultrasound

Application in winemaking

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