Agrovin Group has collaborated in the completion of the doctoral thesis “Application of non-thermal technologies (ultrasound and microwaves) in oenology,” presented by Dr. Paula Pérez Porras at the University of Murcia.
27 février 2025. – Groupe Agrovin, entreprise spécialisée dans les solutions œnologiques, a une nouvelle fois démontré son engagement en faveur de l’innovation et de la recherche scientifique liées au secteur vitivinicole à travers la participation de son directeur technique, Ricardo Jurado, à la réalisation de la thèse doctorale « Application des technologies non thermiques (ultrasons et micro-ondes) en œnologie », un texte académique qui a valu à son auteure, le Dr Paula Pérez Porras, le Prix Jeune Chercheur 2024 de la Plateforme Technologique du Vin et le Prix Extraordinaire de Doctorat 2023-2024 de l’Université de Murcie.
February 27, 2025. – Grupo Agrovin, a company specializing in oenological solutions, has once again demonstrated its commitment to innovation and scientific research linked to the wine sector through the participation of its Technical Director, Ricardo Jurado, in the completion of the doctoral thesis “Application of non-thermal technologies (ultrasound and microwaves) in Oenology,” an academic text that has earned its author, Dr. Paula Pérez Porras, the 2024 Young Researcher Award from the Wine Technology Platform and the 2023-2024 Extraordinary Doctorate Award from the University of Murcia.
The doctoral thesis, carried out at the University of Murcia under the supervision of Dr. Encarna Gómez Plaza and Dr. Ana Belén Bautista Ortín, is part of a research project funded by the Ministry of Science and Innovation (RTI2018-093869 -B-C21) and developed in collaboration with the University of Castilla La Mancha and the University of La Rioja, focusing on the possibilities offered by high-power ultrasound and microwaves in the improvement and innovation of the wine sector.
In the development of the studies cited in the thesis, it has been found that the breakdown of plant structures favors the acceleration of the extraction of compounds of interest from the grape to the must-wine, obtaining safe wines of higher quality and/or in less processing time (reducing the maceration time for red wines by more than 50% without any loss of quality and enabling the production of more aromatic rosé and white wines without the need for a pre-fermentation maceration process).
“Thanks to the commitment of the Agrovin Group and its technical director, Ricardo Jurado Fuentes, to research and innovation, we now have a greater understanding of the industrial exploitation of physical phenomena, such as cavitation in this case,” acknowledged Dr. Pérez Porras.
The doctoral thesis has been presented as a compendium of publications in journals with a high scientific impact index, in which Agrovin’s Technical Director has participated directly as a collaborator or co-author. This fruitful alliance highlights the importance of cooperation between different institutions in the sector (universities, research centers, and private companies) in order to continue advancing innovation in the wine sector.
