By Janice Brockenberry
Since its invention in the 1950s, ultrasound technology has been used across medical, scientific and commercial industries. Now, the same technology used for ultrasonic cleaning is helping wineries around the world reduce costs and save energy during vinification, all while improving the quality of wine.
Ultrawine Perseo, an Agrovin product, is a 100% eco-technology oenological system created to help produce wine more efficiently by extracting maximum aromatic and phenolic potential from grapes without excessive energy use. Compared to traditional devices and methods, Ultrawine Perseo cuts maceration time by up to 50% and saves as much as 15% of energy, thanks to low energy-consumption components that avoid the usual cooling and temperature-varying methods employed by most wineries.
Perhaps its best trait, though, is its ability to improve the quality of the wine that passes through the equipment. “[Ultrawine Perseo] can facilitate the extraction of the aromas, flavors and tannins — all of the potential from the grape itself — by using ultrasound,” says Jason Rodriguez, country manager for Agrovin Group’s USA division.
Less time, better quality
So how does it work? The high-power and low-frequency ultrasound operates like an extraction method and, without increasing the temperature or pressure of the wine, helps cavitate the microbubbles inside of grapes and inside the skin, within the cells, to the point where the cells start to open up and “release all the good things in the grape,” explains Rodriguez. “Normally winemakers use enzymes and do a lot of long cold soaking, but [Ultrawine Perseo] drastically speeds up that process,” he adds.
Standard vinification processes can take days and require a cooling system to avoid temperature spikes, but with the Ultrawine Perseo, that process is essentially cut in half. Extracting better grape qualities ensures winemakers they’re getting the best quality of wine.
The system also lets producers speed up harvest and reduces the fears of intermittent weather impacting the quality and ripeness of the grapes. “Places that may want to harvest sooner can do that because with this system, the ultrasound releases flavor. And the wine is going to be similar to what you’re used to if you left the grapes on the vine for more time to get that ripeness,” says David Mendoza, Agrovin Group’s strategic business director.
Mendoza adds, “You are shortening the maceration process and still getting the same flavors. And you’re avoiding those greenish flavors from harvesting too soon because the weather is changing.”
Coming soon
So far, the sleek and space-saving equipment is available in some European countries, New Zealand, Canada and parts of the Eastern United States. However, the Ultrawine Perseo has plans to expand into the West soon.
“This machine can make high-quality wine from not high-quality grapes. We have climate issues, we have rainy seasons, we have all these weather changes — all these things happening that we can’t control,” says Rodriguez. “The Ultrawine Perseo is another tool that helps winemakers extract the full potential from the grape of what’s there, regardless of hang time.
“It’s going to be a very valuable tool, especially as the weather gets crazier and crazier.”
Janice Brockenberry
Janice Brockenberry is a New York City-based journalist covering wine and spirits. Certified WSET Level II, her work has been featured in print and online publications, including Newsweek, Essence magazine, Wine Enthusiast, VinePair, and SevenFifty Daily, among others. You can follow her work on Instagram @browngirldrinkswine and website janicewilliams.net.
