{"id":92967,"date":"2022-06-06T12:59:06","date_gmt":"2022-06-06T11:59:06","guid":{"rendered":"https:\/\/staging.agrovin.com\/combinacion-de-ultrasonidos-de-alta-potencia-y-enzimas-enologicas-durante-la-vinificacion-para-mejorar-las-caracteristicas-cromaticas-del-vino-tinto\/"},"modified":"2025-06-27T09:32:44","modified_gmt":"2025-06-27T07:32:44","slug":"combinaison-dultrasons-et-denzymes-pour-ameliorer-les-caracteristiques-chromatiques-du-vin-rouge","status":"publish","type":"post","link":"https:\/\/agrovin.com\/fr\/combinaison-dultrasons-et-denzymes-pour-ameliorer-les-caracteristiques-chromatiques-du-vin-rouge\/","title":{"rendered":"Combinaison d&#8217;ultrasons et d&#8217;enzymes pour am\u00e9liorer les caract\u00e9ristiques chromatiques du vin rouge."},"content":{"rendered":"<p>\u00c9tude r\u00e9alis\u00e9e par <a href=\"https:\/\/www.linkedin.com\/in\/paula-p%C3%A9rez-porras-101052231\/\" target=\"_blank\" rel=\"noopener\"><strong>Paula P\u00e9rez-Porras<\/strong><\/a><strong>, <\/strong><a href=\"https:\/\/www.linkedin.com\/in\/ana-bel%C3%A9n-bautista-ort%C3%ADn-10982689\/\" target=\"_blank\" rel=\"noopener\"><strong>Ana Bel\u00e9n Bautista-Ort\u00edn<\/strong><\/a><strong>, <\/strong>et <strong>Encarna G\u00f3mez-Plaza<\/strong> du d\u00e9partement des sciences et technologies alimentaires de la facult\u00e9 des sciences v\u00e9t\u00e9rinaires de l&#8217;<a href=\"https:\/\/www.linkedin.com\/school\/universidad-de-murcia\/\" target=\"_blank\" rel=\"noopener\"><strong>universit\u00e9 de Murcie<\/strong><\/a>, en collaboration avec <a href=\"https:\/\/www.linkedin.com\/in\/ricardo-jurado-fuentes-8b903755\/\" target=\"_blank\" rel=\"noopener\"><strong>Ricardo Jurado Fuentes<\/strong><\/a>, directeur technique du <strong>Groupe Agrovin.<\/strong><\/p>\n<h2><\/h2>\n<p>L&#8217;<strong>industrie \u0153nologique<\/strong> a utilis\u00e9 diff\u00e9rentes techniques pour faciliter l&#8217;extraction des compos\u00e9s ph\u00e9noliques des raisins pendant le <strong>processus de mac\u00e9ration.<\/strong>\u00a0L&#8217;int\u00e9r\u00eat pour des techniques innovantes telles que les ultrasons \u00e0 haute puissance a augment\u00e9 ces derni\u00e8res ann\u00e9es, rempla\u00e7ant des techniques plus traditionnelles comme l&#8217;ajout d&#8217;<strong>enzymes pectolytiques.<\/strong>\u00a0Cette \u00e9tude \u00e9value l&#8217;effet combin\u00e9 des ultrasons et des enzymes \u0153nologiques, utilis\u00e9s \u00e0 l&#8217;\u00e9chelle semi-industrielle au moment du foulage, sur les caract\u00e9ristiques chromatiques du vin rouge. Le moment de l&#8217;ajout de l&#8217;enzyme et le stade de maturation des raisins ont \u00e9t\u00e9 consid\u00e9r\u00e9s comme des variables.<\/p>\n<p>Cette \u00e9tude vise \u00e0 \u00e9tudier l&#8217;effet <strong>combin\u00e9 des ultrasons et des enzymes pectolytiques<\/strong> sur les caract\u00e9ristiques chromatiques d&#8217;un <strong>vin de la vari\u00e9t\u00e9 Monastrell<\/strong> et comment le degr\u00e9 de maturation des raisins trait\u00e9s affecte les caract\u00e9ristiques finales du vin. En outre, avec l&#8217;utilisation de raisins moins m\u00fbrs, l&#8217;effet du moment de l&#8217;ajout de l&#8217;enzyme (avant ou apr\u00e8s la sonication) a \u00e9galement \u00e9t\u00e9 \u00e9tudi\u00e9, car des r\u00e9sultats contradictoires ont \u00e9t\u00e9 rapport\u00e9s concernant l&#8217;effet des ultrasons sur l&#8217;activit\u00e9 enzymatique (Lieu &amp; Le, 2010 ; Ose- te-Alcaraz et al., 2019 ; O&#8217;Donnell et al., 2010 ; Yachmenev et al., 2009).<\/p>\n<p>Les r\u00e9sultats montrent que la sonication des raisins foul\u00e9s et \u00e9grapp\u00e9s a permis d&#8217;am\u00e9liorer les caract\u00e9ristiques de couleur du vin final. Les <a href=\"https:\/\/agrovin.com\/fr\/ultrasons-appliques-a-la-fabrication-du-vin\/\"><strong>ultrasons<\/strong><\/a> ont \u00e9t\u00e9 plus efficaces que les <strong>enzymes pectolytiques<\/strong> en termes d&#8217;augmentation de la couleur du vin et du contenu ph\u00e9nolique global, et lorsque les enzymes ont \u00e9t\u00e9 ajout\u00e9es \u00e0 la p\u00e2te de raisins \u00e9cras\u00e9s soniqu\u00e9s, un effet synergique a \u00e9t\u00e9 \u00e9vident. En effet, les caract\u00e9ristiques chromatiques des vins \u00e9labor\u00e9s \u00e0 partir de raisins moins m\u00fbrs (12\u00baB\u00e9) soumis aux ultrasons + enzyme et \u00e0 3 jours de mac\u00e9ration \u00e9taient tr\u00e8s similaires \u00e0 celles d&#8217;un vin t\u00e9moin avec 64 jours de mac\u00e9ration suppl\u00e9mentaires, voire meilleures dans le cas de raisins plus m\u00fbrs (14\u00baB\u00e9) soumis aux ultrasons + enzyme et \u00e0 3 jours de mac\u00e9ration. Consid\u00e9rant que les temp\u00e9ratures plus \u00e9lev\u00e9es enregistr\u00e9es pendant la <strong>p\u00e9riode de maturation du raisin<\/strong> ont conduit \u00e0 des vendanges plus pr\u00e9coces et plus courtes, la disponibilit\u00e9 des cuves de mac\u00e9ration dans les caves peut \u00eatre limit\u00e9e, ce qui rend n\u00e9cessaire de r\u00e9duire le temps de mac\u00e9ration, ces r\u00e9sultats indiquent que la <strong>combinaison des ultrasons et des enzymes pourrait \u00eatre consid\u00e9r\u00e9e comme une pratique tr\u00e8s int\u00e9ressante pour r\u00e9duire les temps de mac\u00e9ration, augmentant ainsi la productivit\u00e9 des caves<\/strong>, car une r\u00e9duction de plus de 50% du temps de mac\u00e9ration est possible avec l&#8217;utilisation des ultrasons par rapport \u00e0 la mac\u00e9ration traditionnelle. Cependant, aucune am\u00e9lioration de ce type n&#8217;a \u00e9t\u00e9 observ\u00e9e lorsque l&#8217;enzyme a \u00e9t\u00e9 ajout\u00e9e aux raisins \u00e9cras\u00e9s avant le processus de sonication.<\/p>\n<p>Un autre fait important est que la <strong>combinaison de la sonication et de longs temps de mac\u00e9ration peut faciliter l&#8217;extraction des compos\u00e9s ph\u00e9noliques<\/strong>, permettant d&#8217;obtenir des vins tr\u00e8s color\u00e9s \u00e0 partir de raisins moins m\u00fbrs. Cela permettrait \u00e9galement de r\u00e9duire la teneur en alcool des vins sans r\u00e9duire la quantit\u00e9 de compos\u00e9s ph\u00e9noliques extraits, ce qui est d&#8217;un grand int\u00e9r\u00eat face au <strong>changement climatique<\/strong> probable.<\/p>\n<p>Cette \u00e9tude a \u00e9t\u00e9 pr\u00e9sent\u00e9e en f\u00e9vrier dernier \u00e0 Enoforum par <a href=\"https:\/\/www.linkedin.com\/in\/ricardo-jurado-fuentes-8b903755\/\" target=\"_blank\" rel=\"noopener\"><strong>Ricardo Jurado<\/strong><\/a> et <a href=\"https:\/\/www.linkedin.com\/in\/ana-bel%C3%A9n-bautista-ort%C3%ADn-10982689\/\" target=\"_blank\" rel=\"noopener\"><strong>Ana Bel\u00e9n Bautista-Ort\u00edn.<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>\u00c9tude originale et compl\u00e8te <a href=\"https:\/\/agrovin.com\/agrv\/pdf\/documentacion\/BLOG\/US%20y%20enzimas.pdf\">ici<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c9tude r\u00e9alis\u00e9e par Paula P\u00e9rez-Porras, Ana Bel\u00e9n Bautista-Ort\u00edn, et Encarna G\u00f3mez-Plaza du d\u00e9partement des sciences et technologies alimentaires de la facult\u00e9 des sciences v\u00e9t\u00e9rinaires de l&#8217;universit\u00e9 de Murcie, en collaboration avec Ricardo Jurado Fuentes, directeur technique du Groupe Agrovin. L&#8217;industrie \u0153nologique a utilis\u00e9 diff\u00e9rentes techniques pour faciliter l&#8217;extraction des compos\u00e9s ph\u00e9noliques des raisins pendant le [&hellip;]<\/p>\n","protected":false},"author":359,"featured_media":92968,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[3312,2061,3083],"tags":[],"class_list":["post-92967","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eco","category-solutions-oenologiques","category-technology-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/posts\/92967","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/users\/359"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/comments?post=92967"}],"version-history":[{"count":1,"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/posts\/92967\/revisions"}],"predecessor-version":[{"id":115997,"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/posts\/92967\/revisions\/115997"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/media\/92968"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/media?parent=92967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/categories?post=92967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/fr\/wp-json\/wp\/v2\/tags?post=92967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}