Ultrasound in the Winery Reduces Maceration Time from Days to Minutes

Ultrasound (US), a mechanical process, not only shortens maceration time but also extracts phenols and flavonoids from grape skins, enriching the wine with these health-promoting compounds.

For US rosé, this means enhanced flavor, improved aroma, and beneficial compounds similar to those found in red wine. This breakthrough finally offers a wine that is served chilled, resembles a white wine, yet contains the polyphenols and flavonoids typically found in red wine.

The ultrasound method was tested and compared with traditional winemaking techniques at the University of Castilla-La Mancha and the University of Murcia. In a blind tasting of the different production methods, US rosé emerged as the top-rated wine.