Ultrasound Treatment Does Not Enrich White Wine with Phenols – Unfortunately, No!

W&G Wine & Health focuses on health-promoting compounds in wine. Unlike red wine, which gains polyphenols and flavonoids through maceration fermentation, white wine typically does not undergo this process, meaning it lacks these beneficial substances.

A study from the University of Murcia, Spain, suggested that ultrasound treatment of the grape must immediately after maceration could lead to a significant increase in total phenols. (See study: Wiley Online Library).

Intrigued by this, W&G conducted its own experiment during the 2023 harvest, using a Hielscher UP200Ht ultrasound device on Grüner Veltliner must. The must was treated at various frequencies, energy levels, and amplitudes with the following results:

•    First test (100 ml, approx. 1/8 liter of wine): No increase in phenol content compared to the original must.
•    Second test (1,000 ml, 1 liter of must, same setup): Again, no difference in phenol content.

Thus, W&G could not confirm the Spanish study. White wine could not be "enriched" with phenols through ultrasound treatment.
However, ultrasound had another unexpected effect. More details will follow in our next blog post.