{"id":76868,"date":"2022-05-31T17:06:23","date_gmt":"2022-05-31T16:06:23","guid":{"rendered":"https:\/\/staging.agrovin.com\/aromatic-explosion\/"},"modified":"2025-12-18T19:31:59","modified_gmt":"2025-12-18T17:31:59","slug":"aromatic-explosion","status":"publish","type":"page","link":"https:\/\/agrovin.com\/en\/aromatic-explosion\/","title":{"rendered":"Aromatic explosion"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tHarvest and fermentation \/<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAromatic explosion<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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When we talk about aroma in wine, we value several different aspects at once. The grape variety, the type of winemaking process, the desired character or the ageing process are all responsible for the organoleptic qualities of the wine, with aromatic complexity being one of the first aspects to have an impact on the consumer, thus making it possible to assess its quality.<\/span><\/p>

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During the harvest, a multitude of physical, chemical and biological processes take place that result in the production, release and transformation of volatile compounds which will ensure the quality of the final wine. For this reason, it is particularly important to ensure at this time both the absence of defects (“FERMENTATION GUARANTEE” AND “BIOCONTROL”) and the enhanced efficiency of the process at various points: extraction, metabolism and conservation.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Potential grape extraction<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Obtaining a wine with maximum varietal expression means enhancing the extraction of aromatic and polyphenolic compounds during grape maceration. The transfer of organoleptically interesting compounds will occur both during alcoholic fermentation, favoured by the solvent action of alcohol, and prior to fermentation, as certain compounds (such as aromatic precursors or anthocyanins) are diffused in the aqueous phase. In the case of white wine production, skin maceration and maceration in the barrels are favoured by the use of enzyme preparations (Enozym)<\/a> and are strategies for a greater release of varietal aromatic precursors. In the case of red wines, a good wetting of the solid phase is key for proper extraction. For this purpose, an effective rupture of the ULISES TDR2<\/a> cap must be guaranteed to prevent the formation of preferential channels through which the must would not allow the extraction of aromas and polyphenols from areas without contact between the must and the skins. Technological advances in oenology have made it possible to demonstrate how the application of high-power, low-frequency ultrasound facilitates the release of aromatic precursors located in the plant cell, as well as polyphenolic compounds in red wines. The sonication of the grapes after reception and destemming through the ULTRAWINE – PERSEO<\/a> system causes a collapse of the plant cell, rupturing the structures that contain these compounds, favouring their transfer to the environment. \u00a0Plant cell with defined organelles after sonication.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tPlant cell with defined organelles after sonication.<\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tPlant cell with collapse of plant structures after ultrasound application. <\/span>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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ULTRAWINE PERSEO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The production of wines that have been subjected to the ULTRAWINE PERSEO process are able to achieve excellent quality, obtaining:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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