Fermenting grapes under pressure could boost wine character

A new study suggests that fermenting Monastrell grapes under pressure known as mild hyperbaric conditions could enhance colour, aroma and structure without disrupting fermentation. While the findings are still awaiting peer review, the technique may offer winemakers an intriguing new tool.

Researchers tested Monastrell must under mild hyperbaric micro-oxygenation at 1.45 ATA, equivalent to around 45% higher pressure than normal atmospheric conditions. Mild hyperbaric treatment places fermenting grape juice in a sealed, slightly pressurised chamber, allowing a controlled increase in dissolved oxygen without exposing the wine to excessive oxidation.

According to the preprint, the process produced wines with deeper colour, higher phenolic content and more pronounced fruity and floral aromas, while fermentation progressed normally and no sensory faults were detected.

If confirmed through peer review and commercial-scale trials, the approach could provide wineries with a non-thermal way to improve colour stability, mouthfeel and aromatic expression.