Ultrasound – An Experiment with Unexpected Results

The ultrasound treatment of grape must did not yield the expected increase in polyphenol content, as previously reported by W&G Wine & Health. However, the real surprise came when aged, matured, and fully finished wines were subjected to the same process.

To break it down: The experiment involved ultrasound treatment on a Perwolf 1993 from Weingut Krutzler, a Grüner Veltliner Federspiel 1990 from Weingut Emmerich Knoll, a Blaufränkisch Leithaberg DAC 2020 from Weingut Schuller, an In Signo Leonis 2020, and a de-alcoholized In Signo Leonis blend from Heribert Bayer. Additional test subjects included supermarket red wines and a 2018 Orange Wine (macerated Weißburgunder) from Weingut Schachhuber.

The results were remarkable: Nearly all wines showed a noticeable improvement in their sensory characteristics after ultrasound treatment.

•    Harsh acidity became better integrated
•    The wine appeared more harmonious and mature
•    Astringency was reduced
•    The ultrasound treatment accelerated the aging process in a short period

This brings to mind past wine scandals, such as the antifreeze glycol affair, where cheap wine was chemically manipulated to appear higher quality. However, the key difference with ultrasound treatment is that it is purely a physical process, not a chemical alteration. The natural composition of the wine remains unchanged, while its sensory profile improves significantly.