{"id":92973,"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":"2025-06-26T09:50:14","modified_gmt":"2025-06-26T07:50:14","slug":"combinatia-de-ultrasunete-si-enzime-pentru-imbunatatirea-caracteristicilor-cromatice-ale-vinului-rosu","status":"publish","type":"post","link":"https:\/\/agrovin.com\/ro\/combinatia-de-ultrasunete-si-enzime-pentru-imbunatatirea-caracteristicilor-cromatice-ale-vinului-rosu\/","title":{"rendered":"Combina\u021bia de ultrasunete \u0219i enzime pentru \u00eembun\u0103t\u0103\u021birea caracteristicilor cromatice ale vinului ro\u0219u."},"content":{"rendered":"<p>Studiul a fost realizat de\u00a0<a href=\"https:\/\/www.linkedin.com\/in\/paula-p%C3%A9rez-porras-101052231\/\" target=\"_blank\" rel=\"noopener\"><strong>Paula P\u00e9rez-Porras<\/strong><\/a>,\u00a0<strong>Ana Bel\u00e9n Bautista-Ort\u00edn<\/strong>,\u00a0\u0219i\u00a0d,\u00a0Encarna G\u00f3mez-Plaza\u00a0de la Departamentul de \u0218tiin\u021ba \u0219i Tehnologia Alimentelor, Facultatea de \u0218tiin\u021be Veterinare,\u00a0<a href=\"https:\/\/www.linkedin.com\/in\/ana-bel%C3%A9n-bautista-ort%C3%ADn-10982689\/\" target=\"_blank\" rel=\"noopener\"><strong>Universitatea din Murcia,<\/strong><\/a>\u00a0\u00eempreun\u0103 cu <strong>Ricardo Jurado Fuentes<\/strong>, directorul tehnic al Grupului\u00a0Agrovin.<\/p>\n<p><strong>Industria oenologic\u0103<\/strong>\u00a0 a utilizat diferite tehnici pentru a facilita extragerea compu\u0219ilor fenolici din struguri \u00een timpul <strong>procesului de macerare.<\/strong>\u00a0Interesul pentru tehnicile inovatoare, cum ar fi ultrasunetele de mare putere, a crescut \u00een ultimii ani, \u00eenlocuind tehnicile mai tradi\u021bionale, cum ar fi ad\u0103ugarea de<strong> enzime pectolitice.<\/strong>\u00a0Acest studiu evalueaz\u0103 efectul combinat al ultrasunetelor \u0219i al enzimelor oenologice, utilizate la scar\u0103 semi-industrial\u0103 \u00een momentul zdrobirii, asupra caracteristicilor de culoare ale vinului ro\u0219u. Timpul de ad\u0103ugare a enzimei \u0219i stadiul de maturare a strugurilor au fost considerate variabile.<\/p>\n<p>Acest studiu \u00ee\u0219i propune s\u0103 investigheze efectul<strong>combinat al ultrasunetelor \u0219i al enzimelor pectolitice<\/strong> asupra caracteristicilor cromatice ale unui <strong>vin din varietatea Monastrell<\/strong> \u0219i modul \u00een care gradul de maturare a strugurilor trata\u021bi afecteaz\u0103 caracteristicile finale ale vinului. \u00cen plus, odat\u0103 cu utilizarea strugurilor mai pu\u021bin cop\u021bi, a fost studiat \u0219i efectul momentului de ad\u0103ugare a enzimei (\u00eenainte sau dup\u0103 sonicare), deoarece au fost raportate rezultate contradictorii \u00een ceea ce prive\u0219te efectul ultrasunetelor asupra activit\u0103\u021bii enzimatice (Lieu &amp; Le, 2010; Ose- te-Alcaraz et al., 2019; O&#8217;Donnell et al., 2010; Yachmenev et al., 2009).<\/p>\n<p>Rezultatele arat\u0103 c\u0103 sonicarea strugurilor zdrobi\u021bi \u0219i desciorchina\u021bi a dus la o \u00eembun\u0103t\u0103\u021bire a caracteristicilor cromatice ale vinului final. <a href=\"https:\/\/agrovin.com\/ro\/ultrasunete-aplicate-in-vinificatie\/\"><strong>Ultrasunetele<\/strong><\/a> au fost mai eficiente dec\u00e2t <strong>enzimele pectolitice<\/strong> \u00een ceea ce prive\u0219te amplificarea culorii vinului \u0219i a con\u021binutului total de fenoli, iar atunci c\u00e2nd enzimele au fost ad\u0103ugate la pasta de struguri zdrobit\u0103 prin sonicare, a fost evident un efect sinergic. \u00centr-adev\u0103r, caracteristicile cromatice ale vinurilor ob\u021binute din struguri mai pu\u021bin maturi (12\u00baB\u00e9) supu\u0219i la ultrasunete + enzim\u0103 \u0219i 3 zile de macerare au fost foarte asem\u0103n\u0103toare cu cele ale unui vin de control cu 64 de zile de macerare \u00een plus, sau chiar mai bune \u00een cazul strugurilor mai maturi (14\u00baB\u00e9) supu\u0219i la ultrasunete + enzim\u0103 \u0219i 3 zile de macerare. Av\u00e2nd \u00een vedere c\u0103 temperaturile mai ridicate \u00eenregistrate \u00een timpul <strong>perioadei de maturare a strugurilor <\/strong>au dus la recolte mai timpurii \u0219i mai scurte, disponibilitatea rezervoarelor de macerare \u00een crame poate fi limitat\u0103, ceea ce face necesar\u0103 reducerea timpului de macerare, Aceste rezultate indic\u0103 faptul c\u0103 <strong>asocierea ultrasunetelor \u0219i a enzimelor poate fi considerat\u0103 o practic\u0103 foarte interesant\u0103 pentru a reduce timpul de macerare, cresc\u00e2nd astfel productivitatea cramei, <\/strong>deoarece este posibil\u0103 o reducere de peste 50% a timpului de macerare prin utilizarea ultrasunetelor \u00een compara\u021bie cu macerarea tradi\u021bional\u0103. Cu toate acestea, nu s-a observat o astfel de \u00eembun\u0103t\u0103\u021bire atunci c\u00e2nd enzima a fost ad\u0103ugat\u0103 la strugurii zdrobi\u021bi \u00eenainte de procesul de sonicare.<\/p>\n<p>Un alt aspect important este faptul c\u0103\u00a0<strong>se poate facilita extrac\u021bia compu\u0219ilor fenolici prin combina\u021bia dintre sonicare \u0219i timpii lungi de macerare, <\/strong>ceea ce face posibil\u0103 ob\u021binerea de vinuri cu o culoare deosebit\u0103 din struguri mai pu\u021bin maturi. Acest lucru ar servi, de asemenea, la reducerea con\u021binutului de alcool al vinurilor, f\u0103r\u0103 a reduce cantitatea de fenoli extra\u0219i, ceea ce este de mare interes \u00een contextul schimb\u0103rilor<strong>climatice probabile.<\/strong><\/p>\n<p>Acest studiu a fost prezentat \u00een luna februarie a anului trecut la Enoforum de c\u0103tre\u00a0<a href=\"https:\/\/www.linkedin.com\/in\/ricardo-jurado-fuentes-8b903755\/\" target=\"_blank\" rel=\"noopener\"><strong>Ricardo Jurado<\/strong><\/a>\u00a0\u0219i\u00a0<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>Studiul original \u0219i complet\u00a0<a href=\"https:\/\/agrovin.com\/agrv\/pdf\/documentacion\/BLOG\/US%20y%20enzimas.pdf\">aici<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Studiul a fost realizat de\u00a0Paula P\u00e9rez-Porras,\u00a0Ana Bel\u00e9n Bautista-Ort\u00edn,\u00a0\u0219i\u00a0d,\u00a0Encarna G\u00f3mez-Plaza\u00a0de la Departamentul de \u0218tiin\u021ba \u0219i Tehnologia Alimentelor, Facultatea de \u0218tiin\u021be Veterinare,\u00a0Universitatea din Murcia,\u00a0\u00eempreun\u0103 cu Ricardo Jurado Fuentes, directorul tehnic al Grupului\u00a0Agrovin. Industria oenologic\u0103\u00a0 a utilizat diferite tehnici pentru a facilita extragerea compu\u0219ilor fenolici din struguri \u00een timpul procesului de macerare.\u00a0Interesul pentru tehnicile inovatoare, cum ar fi [&hellip;]<\/p>\n","protected":false},"author":359,"featured_media":92974,"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":[3315,2082,3086],"tags":[],"class_list":["post-92973","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eco","category-solutii-oenologice","category-technology-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/92973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/users\/359"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/comments?post=92973"}],"version-history":[{"count":1,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/92973\/revisions"}],"predecessor-version":[{"id":116000,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/92973\/revisions\/116000"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media\/92974"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media?parent=92973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/categories?post=92973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/tags?post=92973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}