Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines.

Lara Labrador FernándezMaría Consuelo Díaz-MarotoPaula Pérez PorrasAna Belén Bautista-OrtínMaria Elena AlañónEncarna Gómez-PlazaM Soledad Pérez-Coello

Published in: Journal of the science of food and agriculture (2022)

The pre-fermentative ultrasound treatment of Viognier grapes increases the aromatic potential of the wines, as it favors the extraction of free and bound varietal volatile compounds. In addition, it allows the maceration time of the grapes to be reduced compared to conventional pre-fermentation techniques, thus avoiding oxidative processes that could negatively affect the aroma of the wines. © 2022 Society of Chemical Industry.

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