Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine

In this work different oenological techniques, used at semi-industrial scale, were applied for their effect of deconstructing the polysaccharide network cells grape during maceration: high-power ultrasound (US), a new technique recently introduced in wine industry, and other conventional ones, such as addition pectolytic enzymes (E). The objective was to study if combined US E, moment crushing, had synergistic on content polysaccharides red wines, compared wines made with techniques separately. timing enzyme addition, maceration time ripening state grapes studied variables. Ultrasound treatment showed greater than enological when alone, especially ripest employed. results also indicated that treatment, regardless order did not improve release into wine. Sonication maintained same profile control demonstrated sonication increased from allowing reduction time. • more effective releasing grapes. Combination (US) (E) have effect. Using these mannoprotein affected. allowed reduce E + immature ripe ones differentiated polysaccharides.