LAUSR

BACKGROUND The application of high-power ultrasound (US) has been extensively studied to obtain value-added red wines using short maceration times. Since it is a technique of wide interest for the extraction of aromatic and color responsible compounds, it could also be an important tool to use in the elaboration process of rosé wines. Thus, this study focused on the effect of US application on the phenolic, aromatic and sensorial profile of rosé wines. For this, three different types of rosé wine were produced: a control with direct pressing after crushing, another wine obtained from a 4-hour macerated must, and a wine whose crushed and destemmed grape was sonicated and subsequently pressed. RESULTS The results showed a higher color intensity and as well as a higher content of total polyphenols and anthocyanins in the wine obtained from sonicated grape compared to both control wine and that obtained of macerated grape for 4 hours. Regarding the aroma, ultrasound treatment enhanced the extraction of varietal volatile compounds in must, especially the free faction of terpenes and norisoprenoids, being kept in the wine. Moreover, US treatment gave rise to wines with a higher concentration of C6-alcohols and other compounds such as guaiacol and 4-vinylguaiacol combined with a decline of fatty acids, especially C6, C4 and C8 acids and sensorially these wines showed intense aromas of red fruits and flowers, while no defects in aroma or astringency were found. CONCLUSIONS The color and sensory profile of the resulting wines indicate that the US may be an interesting tool for obtaining quality rosé wines, replacing the maceration stage and reducing potential oxidation problems. This article is protected by copyright. All rights reserved.