Sonomechanics Blog

We are exited to announce that in a few weeks Industrial Sonomechanics (ISM) will be participating in CAMX 2025 – the largest, most comprehensive composites and advanced materials event in North America!

From September 8th to 11th, our dedicated team will be at booth #S70, showcasing ISM's Continuous Ultrasonic Homogenizer and Bubble Eliminator (CuhBE) – which overcomes the limitations of traditional degassing and dispersion methods, making it possible to significantly enhance your manufacturing processes.

We are also delighted to announce that on Wednesday, September 10th, as part of the official CAMX 2025 educational program, ISM's president and chief scientific officer, Dr. Alexey Peshkovsky,will deliver a one-hour educational session titled “Using ultrasonic tools for advanced composite manufacturing.”

Wine is highly susceptible to oxygen exposure, which can dramatically affect its quality and longevity. The presence of dissolved oxygen can initiate oxidation, altering the wine's sensory characteristics and diminishing its overall value. As a result, the ability to reduce oxygen levels in wine has become a critical focus for winemakers and researchers alike.

In this blog post we will dive into this age-old problem and discuss how Industrial Sonomechanics' (ISM) cutting-edge ultrasonic degassing technology can be used as an innovative solution while setting new standards for wine preservation.

The Problem: Dissolved Oxygen-Induced Oxidation in Wine

Dissolved oxygen is both a friend and a foe in winemaking. While small amounts of oxygen can be beneficial during certain stages of the winemaking process, such as micro-oxygenation to soften tannins, excessive exposure during storage, aging, or bottling can lead to unwanted oxidation. Oxidation can cause the wine to lose its vibrant color, develop off-flavors, and otherwise deteriorate in quality. White wines are particularly sensitive to oxygen, but red wines are not immune, as oxidation can cause the loss of fruity aromas and the development of stale or sherry-like notes [1, 2].

The challenge for winemakers is to manage oxygen exposure throughout the entire winemaking process, from fermentation to the final bottling. Even small amounts of oxygen can compromise the wine's integrity, leading to significant economic losses and a negative impact on brand reputation.