The state-of-the-art research of the application of ultrasound to winemaking: A critical review.

[107] showed that ultrasound treatment during pre-fermentative maceration of red wine did not modify the sensory profile of the wines while when applied over aging with oak chips, ultrasound extracted large amounts of volatile compounds from oak chips that provided red fruits, aromatic intensity and wood attributes, which was regarded by the authors as a positive trend at sensory level.

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[99] found that the color intensity and phenolic compounds concentration of wine distillate showed an increasing trend when acoustic energy density was 40 W/L in their study on the effect of oak chips combined with ultrasound on wine aging.

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