Portal de Murcia
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Researchers of "Agricultural Chemistry and Food Technology" group at the University of Murcia (UMU) participate in a European project that aims to reduce the time of maceration of red wines by applying techniques of high power ultrasound, which can provide competitive advantages for winemaking companies.
As Professor of the University of Murcia responsible for research, Encarna Gómez Plaza, "nuestrotrabajo focuses on the evaluation of the color composition of wines produced with the ultrasound technique, while we analyze various combinations of oenological products that allow the color obtained as stable as possible. "
Reducing the time of maceration (when red wines acquire their characteristic color for the prolonged period of contact with the skins of red grapes) is of great importance for large production wineries, since, according to Gomez Square, these " often they have problems when the vintage is at its peak, because often their input capacity is exceeded grape having no maceration tanks available. "
"If we reduce by half, for example, long a must-wine must be macerated to achieve a certain color characteristics, significantly increased the production capacity of the winery," says the professor.
The other big challenge that seeks to address this research is to keep levels of color of wine once the ultrasound technique is applied in the process of maceration.
The project, funded by the Horizon 2020 program of the European Union, is led by the Spanish company Agrovin, one of the leading manufacturers and distributors worldwide enological products.
Source: Universidad de Murcia
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