INFLUENCE OF HIGH-POWER ULTRASOUND TREATMENT ON RED WINE QUALITY PARAMETERS

The objective of this study was to assess the impact of applying high-power ultrasonic treatment (HPU) on crushed Merlot grapes, at a laboratory scale, on the phenolic matrix of red wines, particularly anthocyanins, which are crucial for color, stability, and sensory profile. The ultrasonic treatment (US) was carried out using two amplitudes, 70% and 90%, and three treatment times, namely, 3, 4, and 5 minutes, while maceration was conducted via sequential extraction after 3, 5, and 7 days. After a bottling period of three months, there was a decrease in total polyphenol content observed compared to the content found at the end of maceration. Treatment with ultrasound caused significant variations in the optical density at 420, 520, and 620 nm, and in the content of monomeric anthocyanins. All the sonicated samples, including those extracted after three days of maceration, exhibited significantly higher color intensity values than the maximum color intensity value in the untreated samples. It is noteworthy that the change in color was a positive outcome of this treatment. The Random Forest algorithm was used to identify the most distinct variables among wines. The most significant variable was found to be the total polyphenol content, followed by antioxidant capacity and the color intensity of the wines. The algorithm grouped all the samples into 5 clusters based on three fixed factors that influenced their characteristics: amplitude, treatment time, and maceration duration. Based on these results, it can be inferred that the effects of ultrasound treatment vary significantly depending on the parameters used.