Since the International Organisation of Vine and Wine (OIV) approved the use of ultrasound to promote the extraction of grape compounds back in 2019 , its application for obtaining superior red wines has been studied extensively. Now researchers are turning their attention to rosé – an expanding market which has seen strong growth over the past 15 years. A team from the University of Castilla-La Mancha and the University of Murcia in Spain used high-power ultrasound technology to treat Monastrell crushed grapes – a process known as sonication – and compared the resulting rosé to wine obtained after a four-hour maceration period.

https://www.miragenews.com/spanish-study-uncorks-ultrasound-for-superior-1045719/

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