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Music during wine making

Attempts to use music as a means of positively influencing biological processes or improving quality at various stages of winemaking have been made in isolated cases. The Kirnbauer Walter Winery (Central Burgenland), for example, lets wines be sprinkled with music during barrel ageing. The two Austrian restaurateurs Markus Bachmann and Thomas Köberl even had a method patented under the name "Sonor Wines". In this method, the musts are sonicated during fermentation with melodies from Mozart, operetta arias, or even waltz, polka or Schrammel music, whereby the loudspeakers are mounted directly in the tank. In their opinion, this unusual procedure has by no means an esoteric background, but rather concrete effects on the yeast strains, the duration and intensity of the fermentation and the mouthfeel. This method is used in different ways or applied to individual wines by the Ott Stefan, Hannelore Aschauer, Zeilinger-Wagner, Peter Uhler, Mayer Vitikultur and Pretterebner Rolf wineries.

Musik bei der Weinbereitung - Klaviertasatur mit Noten

The two inventors justify the alleged influences as follows: "The sound waves replace the yeast's own energy to move. Their shape also changes. Under the microscope, it can be seen that the yeast strains no longer form chains, but that they are round and float freely. They thus offer more surface, i.e. reaction surface. The sound system gives the yeast more fuel to work better." A single experiment at the Klosterneuburg Viticulture Institute serves as alleged proof. There, a Grüner Veltliner of the 2009 vintage was sonically irradiated. The sonicated sample had higher glycerine values than the unsonicated sample. And the residual sugar value of 0.2 grams was significantly lower than that of the reference wine (0.49 g), with the same alcohol content. The wines are extremely dry, as well as much richer in extract and fuller.

However, the Klosterneuburg Viticulture Institute quoted thinks that the experiment in question was only a single preliminary test. Therefore, no scientifically founded statements can be made as to whether the differences in the samples are actually due to the sounding and are all just assumptions based on a single snapshot (end of quote). It is possible that the physically acting sound waves actually have some effect, since the must is "moved" by them. But the quality of the music certainly has no connection to a possible better quality of the wine. Perhaps folk tunes played by the Unter-Staudenbach Fire Brigade Band even have a better effect than a Beethoven symphony performed by the Vienna Philharmonic. Since there are no scientifically founded facts based on long-term experiments, the success of such methods cannot be seriously assessed. Sound reinforcement of music is also used, among other things, in the context of so-called bioenergetic viticulture.

Picture: Pixabay

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