A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds.
María Pilar Martínez-PérezAna Belén Bautista-OrtínPaula Pérez-PorrasRicardo JuradoEncarna Gómez-PlazaPublished in: Foods (Basel, Switzerland) (2020)
The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content.
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