Ultrasound gives more aromas in the wine

The latest technology to obtain more aromas in the wine is to use ultrasound. The method will probably soon be approved for winemaking. Ultrasound can be used on both white and red grapes in order to quickly extract aromas and other components from the grape skins. The de-stemmed and lightly crushed grapes are subjected to approximately five minutes, or less, of ultrasonic treatment of between 20 and 30 kHz.

After this treatment, you can reduce the time of skin maceration to about half of what you would normally do and still get a stable and tasty wine. An Italian company is ready to start selling ultrasound equipment, but first the EU must approve the technology, which will probably happen sometime in 2020.

Read more on what the OIV, the International Organisation of Vine and Wine, has to say (pdf): oiv.

(Ultrasound is sound of such a high frequency that humans cannot hear it. It is used, for example, to examine foetuses before birth. Many animals can hear it, for example bats that use it to navigate in flight.)

Pinot grapes in a press in Champagne

Pinot grapes in a press in Champagne, copyright BKWine Photography

This post is also available in: Swedish

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