Quality wine making process is a time consuming process thereby making it cost intensive too. The quality factor is dependent on the outcome of fermentation process especially in terms of its fine taste and flavor.
The time factor can vary depending upon the quality of fruit used and storage pattern for wines. Every wine maker strives to speed up the entire fermentation and maturation process in order to produce the high quality liquor product with desirable taste, feel and flavour.
With the advent of modern techniques in wine making, the processing time has reduced considerably. When it comes to sustainable wine production, Industrial ultrasonic wine ageing has emerged as a ground-breaking step.
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Every wine maker strives for a product that scores high on terms of taste & flavour for which right ageing process makes the whole difference.
Unmatched quality at cost effective rate made possible with ultrasonic wine ageing techniques
When it comes to commercial production of wine modern ageing techniques are very much on vogue to accelerate the whole process thereby reducing the time to a few weeks instead of few months or years.
It is not only inexpensive but also serves as a simple and efficient alternative against regular conventional non thermal extraction means.
Wine is produced by fermentation of certain fruits and some starch containing products like maize, rice etc.
In ultrasonic wine ageing technique, wine is sonicated so as to let ingredients offer a highly consistent and uniformed dispersion.
The liquid emerges out to be a homogeneous solution with refined taste, flavor and extended shelf life.
Lees refer to residual sediments during fermentation process are basically comprised of yeast, tartaric acid crystal, pulp, sugar and other parts of fruits used for wine making.
After one day of agitation, heavy lees particles generally settle down while lighter lees particles tend to remain in suspension.
Ultrasonic wine ageing technique plays a pivotal role in sustainable wine making.
It helps in improving the overall quality of wine in following ways:
The result of ultrasonic wine ageing is pretty good for red wine instead of regular ones because of its chemical composition and complex molecular structure.
Under tested conditions, ultrasonic wine ageing technique results in an increase in protein and polysaccharides concentration by release of these compounds from yeasts.
In contrast to classical autolysis process, ultrasound assisted lysis of yeasts resulted in lower final cell concentration which is a very good indicator.
Moreover, one can verify the morphological changes in cell by studying the electron microscopy to verify the impact of ultrasound waves on yeast cells.