Non-Thermal and Thermal Physical Procedures—Optimistic Solutions in the Winemaking Industry
Abstract
:1. Introduction
2. The Use of Non-Thermal Techniques in Winemaking Optimization
2.1. Ultrasound Technique
2.2. Cold Plasma Technology
2.3. Pulse Electric Fields Treatment
2.4. High-Pressure Processing
Intensity (MPa) | Time (min) | Temperature (°C) | Samples | Main Results | References |
---|---|---|---|---|---|
500 | 5 | 4 | white wines red wines |
| [54] |
100–350 | 0–30 | 25 | low-alcohol red wines |
| [55] |
350 | 10 | 8 | red wine |
| [56] |
600 | 5 | - | white and red wines |
| [50] |
3. The Influence of Thermal Technologies in Wine Quality
3.1. Microwave Application
3.2. Pre-Fermentative Low Temperature Treatments
4. Key Results and Considerations
Author Contributions
Funding
Conflicts of Interest
References
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Analyzed Varieties | Origin | Winemaking Phase | Duration (min) | Frequences (KHz) | Amplitudes (%) | Analyzed Parameters | Results | References |
---|---|---|---|---|---|---|---|---|
Cabernet Sauvignon | Italy (Veneto) | maturation | 2, 6, 10 | 26 | 30, 60, 90 | total polyphenol content | no significant changes | [22] |
anthocyanins content | ||||||||
flavan-3-ols content | ||||||||
condensed tannins | ||||||||
polymerized pigments index | ||||||||
Busuioacă de Bohotin | Romania | maceration | 30 | 35 | - | total acidity | lower value | [23] |
pH | no significant effect | |||||||
alcoholic strength | no significant effect | |||||||
total polyphenol content | decreasing value | |||||||
volatile compound extraction | increased proportions of the main volatile compounds | |||||||
Corvino and Corvinone | Italy | aging phase | 1,3,5 | 41–81 | anthocyanins | preserving anthocyanin content, improved color stability | [19] | |
flavan-3-ol | decreasing when amplitude is increased from 41 to 81% | |||||||
condensed tannins | decreasing when amplitude is increased | |||||||
Fetească regală | Romania | aging with different types of oak fragments using ultrasounds vs. the conventional aging method | 15 | 35 | - | sensory analysis | similar results in a shorter time (15 min vs. 20 days) | [32] |
physicochemical properties | no significant difference | |||||||
Sauvignon blanc wines | Romania | aging with different types of oak fragments | 15 | 35 | - | phenolic compounds | significant differences in improving phenolic and aroma profiles in a shorter time (15 min vs. 20 days) | [27] |
sensory characteristics | ||||||||
Merlot | Romania | Maceration–fermentation phase ultrasounds vs. rotating tank maceration | 15 | 35 | - | anthocyanins levels | twice lower values compared to maceration in rotating tanks | [34] |
Intensity (W) | Time | Sample | Results | References |
---|---|---|---|---|
1150 | 1, 2 | red wine (Pinot noir) |
| [62] |
1200 | 10 | red wine (Merlot) |
| [63] |
700 | 12 | red wine (Cabernet Sauvignon) |
| [64] |
500 | 5, 10, 15, 20 | red wine |
| [65] |
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Luchian, C.E.; Scutarașu, E.C.; Colibaba, L.C.; Motrescu, I.; Cotea, V.V. Non-Thermal and Thermal Physical Procedures—Optimistic Solutions in the Winemaking Industry. Appl. Sci. 2024, 14, 7537. https://doi.org/10.3390/app14177537
Luchian CE, Scutarașu EC, Colibaba LC, Motrescu I, Cotea VV. Non-Thermal and Thermal Physical Procedures—Optimistic Solutions in the Winemaking Industry. Applied Sciences. 2024; 14(17):7537. https://doi.org/10.3390/app14177537
Chicago/Turabian StyleLuchian, Camelia Elena, Elena Cristina Scutarașu, Lucia Cintia Colibaba, Iuliana Motrescu, and Valeriu V. Cotea. 2024. "Non-Thermal and Thermal Physical Procedures—Optimistic Solutions in the Winemaking Industry" Applied Sciences 14, no. 17: 7537. https://doi.org/10.3390/app14177537