Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine

Ultrason Sonochem. 2024 Apr 8;105:106872. doi: 10.1016/j.ultsonch.2024.106872. Online ahead of print.ABSTRACTThe present study aimed to investigate the potential of ultrasonic treatment during fermentation for enhancing the quality of fortified wines with varying time and power settings. Chemical analysis and sensory evaluation were conducted to assess the impact of ultrasonic treatment on wine quality. Results showed that ultrasonic treatment could increase total anthocyanin and total phenol content, reduce anthocyanin degradation rate, and improve color stability. Moreover, ethyl carbamate content was lower in the ultrasonic group after aging compared to non-ultrasonic group. A combination of 200 W for 20 min resulted in higher sensory scores and more coordinated taste, while a combination of 400 W for 40 min produced higher levels of volatile compounds (21860.12 μg/L) leading to a richer and more elegant aroma. Therefore, ultrasound can be used as a potential technology to improve the quality of wine.PMID:38599128 | DOI:10.1016/j.ultsonch.2024.106872

Source: Ultrasonics Sonochemistry - April 10, 2024 Category: Chemistry Authors: Xinyang Liu Yangyang Bai Qiaomin Chen Xinquan Wang Changqing Duan Guixian Hu Junhong Wang Liping Bai Juan Du Fuliang Han Yu Zhang Source Type: research