Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines

first_pagesettingsOrder Article Reprints Open AccessArticle Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines by Raquel Muñoz García 1,Rodrigo Oliver-Simancas 1ORCID,María Arévalo Villena 1,Leticia Martínez-Lapuente 2ORCID,Belén Ayestarán 2ORCID,Lourdes Marchante-Cuevas 3,María Consuelo Díaz-Maroto 1,*ORCID andMaría Soledad Pérez-Coello 1ORCID 1 Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, Spain 2 Institute of Vine and Wine Sciences, University of La Rioja, La Rioja Government and CSIC, Finca La Grajera, Ctra, De Burgos Km 6, 26007 Logroño, Spain 3 Regional Institute for Research and Agrifood and Forestry Development of Castilla La Mancha (IRIAF), IVICAM, 13700 Tomelloso, Spain * Author to whom correspondence should be addressed. Molecules 2022, 27(9), 3018; https://doi.org/10.3390/molecules27093018 Añadir un título al proyecto de Citavi utilizando este DOI Submission received: 30 March 2022 / Revised: 28 April 2022 / Accepted: 4 May 2022 / Published: 7 May 2022 (This article belongs to the Special Issue Wine Chemistry: The Key behind Wine Quality—2nd Edition) Downloadkeyboard_arrow_down Browse Figures Versions Notes Abstract The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as polysaccharides and amino acids that can affect the organoleptic quality and stability of the wine. This study demonstrated for the first time the effect of the microwave treatment of grapes on native yeast species and their diversity, producing an increase in fermentation kinetics and a decrease in the lag phase. The microwave treatment produced a positive effect on the extraction of amino acids and polysaccharides ...