"Innovazioni nel processo di vinificazione dei vini rossi tramite la tecnologia a ultrasuoni”, il lavoro di ricerca presentato da Andrea Natolino dell’Università di Udine, coautori Emilio Celotti della stessa Università e Tomás Roman e Giorgio Nicolini di Fem , ha vinto il Premio Simei-UIV, dedicato alla miglior ricerca sulle tecnologie esposte a SIMEI, promosso da Unione Italiana Vini, in occasione dell’Enoforum Web Conference.
Questa competizione globale, organizzata da Vinidea, ha offerto alla comunità scientifica l’opportunità di mostrare e vedere premiate le proprie ricerche innovative in campo vitivinicolo.
La produzione vitivinicola mondiale ha aderito attraverso il supporto, anche economico, delle associazioni di produttori e tecnici di Italia, tra cui appunto SIMEI - la manifestazione di Unione Italiana Vini leader mondiale delle tecnologie per enologia e l’imbottigliamento- Francia, Spagna, Cile, Brasile, Australia, Sud Africa, Stati Uniti, Portogallo.
INNOVATIONS ON RED WINEMAKING PROCESS BY ULTRASOUND TECHNOLOGY
Andrea Natolino1, Tomás Roman2, Giorgio Nicolini2, Emilio Celotti11 Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine (Italy)
2 Edmund Mach Fundation (Italy)
High power ultrasound has been recently recognized one of the most promising technologies in winemaking processes, especially after the recent OIV resolution, concerning the application of ultrasounds on crushed grapes to promote the extraction of skin compounds. The present work resumes the pluriannual researches carried out at laboratory and industrial scale, aimed to study the effect of ultrasounds during different steps of the red winemaking process, using respectively: a static laboratory sonifier (20 kHz) and a pilot plant at continuous mode (27 kHz).
A number of technological experiments were carried out on different grape cultivars from different wineries and producing areas, to study properly the potential effectiveness of ultrasounds on the maceration process. In all the industrial experiments, the crushed grapes were split into equal and homogeneous aliquots by an appropriate Y-valve to ensure the comparison of untreated and sonicated samples. Sonication induced a higher extraction rate of polyphenols compounds from grape skins and seeds, and allowed a 40-60% reduction of the maceration time, giving besides significant advantages from an energetic and economic point of view. Ultrasound showed nonetheless remarkable advantages on color stability and sensorial characteristics.
The effect of ultrasound amplitude and treatment time was also studied, at laboratory scale, on anthocyanins, tannins, and color stability indices. Anthocyanins and chromatic properties are preserved by ultrasounds and a potential chemical effect on the evolution of some analytical indices during wine aging has been highlighted.
Ultrasound could be considered as an emerging technology aimed to reduce the inputs of red winemaking process and to develop a novel practice.