Maceración prefermentativa conultrasonido para la variedad moscatel

The ultrasound technique for pre-fermentation maceration in white wines, is an interesting application because it favors the permeability of the tissues and facilitates the transfer of components responsible for the aroma from the skins to the must and at the same time to avoid Oxidations when developed at low temperature. In this work two alternatives are compared to carry out this technique in the elaboration of a white wine. The first option is to apply 15 minutes of ultrasound/hour during the 4 hours that lasts pre-fermentation maceration and the second would be to do it in 60 min/h. The white variety chosen for the research has been the Muscat of Alexandria, variety with a volatile composition especially high varietal, which allows an easy evaluation of the effects on the components responsible for the aroma.