The Influence of Ultrasound Treatment on Must Fermentation Process

Abstract

In order to meet consumer requirements for food safety products, the producers need to provide high-quality wines. As an alternative to the traditional winemaking practices, new emerging technologies can be used among which is the ultrasound technique. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide. Controlling the fermentation process is essential to improve the quality and organoleptic properties of the final product. Ultrasound can be used in the must fermentation process to both monitors and influence its progress. In this paper, the effects of ultrasound on the evolution of must fermentation during the winemaking process were investigated. The main objective was to examine the influence of ultrasonic treatment time on alcoholic fermentation.