Research Findings: High-Power Ultrasound Improves the Quality of Spanish Rosé Wine
A recent study by Spanish researchers concluded that ultrasound improves wine quality by shortening maceration time. In 2019, The International Organization of Vine and Wine (OIV) approved the use of ultrasound to favor the extraction of grape compounds, its application in obtaining superior quality red wines has been widely studied. Spanish researchers have turned their […]
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