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- Title
超声催陈对葡萄酒色泽品质的影响.
- Authors
马小强; 王有梁; 潘艺波; 陈紫彤; 白卫滨; 孙建霞
- Abstract
As a non -thermal processing technology, ultrasound can accelerate the aging of wine, promote changes in flavor substances, and improve wine taste. However, the effect of ultrasonic treatment on the color quality of wine is still uncertain. During the aging process, the color of wine is closely related to changes in anthocyanins. In this study, the influence of ultrasound on the color quality of young wine in the early aging stage was explored using ultrasonic power, time, and cycles as the three factors. The results showed that ultrasonic power at 180 W, for 20 min and 4 cycles, could effectively accelerate the degradation and transformation of free anthocyanins, promoted the formation of anthocyanin derivatives in wine, improved the wine color, and changed the color from a purplish red to a brick red hue. Therefore, ultrasonic treatment could accelerate wine aging and improve its color quality.
- Subjects
COLOR of wine; ULTRASONIC effects; WINE tasting; ULTRASONIC imaging; ANTHOCYANINS; WINE aging; FLAVOR; WINE flavor &; odor
- Publication
Food Research & Development, 2023, Vol 44, Issue 15, p15
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.15.003