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

文献类型： 外文期刊

第一作者： Liu, Xinyang

作者： Liu, Xinyang;Bai, Yangyang;Chen, Qiaomin;Han, Fuliang;Liu, Xinyang;Wang, Xinquan;Hu, Guixian;Wang, Junhong;Bai, Liping;Zhang, Yu;Duan, Changqing;Han, Fuliang;Du, Juan;Han, Fuliang;Zhang, Yu;Zhang, Yu

作者机构：

关键词： Fortified wines; Aged wines; Ultrasonic bath; Anthocyanin; Ethyl carbamate; Volatile compound; Sensory analysis

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：8.4； 五年影响因子：8.0 ）

ISSN： 1350-4177

年卷期： 2024 年 105 卷

页码：

收录情况： SCI

摘要： The 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 mu g/L) leading to a richer and more elegant aroma. Therefore, ultrasound can be used as a potential technology to improve the quality of wine.

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