Journal
ULTRASONICS SONOCHEMISTRY
Volume 27, Issue -, Pages 96-101Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2015.05.003
Keywords
Ultrasound; Wine; EPR; Free radical; Model wine; Spin trapping
Categories
Funding
- National Natural Science Foundation of China [31101324]
- Natural Science Foundation of Shaanxi Province, China [2011JQ2003]
- Technology Transfer Promotion Project of Xi'an, Shaanxi Province, China [CXY1434(5)]
- Fundamental Research Funds for the Central Universities of China [GK201302039, GK201404006]
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Direct evidence for the formation of 1-hydroxylethyl radicals by ultrasound in red wine and air-saturated model wine is presented in this paper. Free radicals are thought to be the key intermediates in the ultrasound processing of wine, but their nature has not been established yet. Electron paramagnetic resonance (EPR) spin trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of hydroxyl free radicals and 1-hydroxylethyl free radicals. Spin adducts of hydroxyl free radicals were detected in DMPO aqueous solution after sonication while 1-hydroxylethyl free radical adducts were observed in ultrasound-processed red wine and model wine. The latter radical arose from ethanol oxidation via the hydroxyl radical generated by ultrasound in water, thus providing the first direct evidence of the formation of 1-hydroxylethyl free radical in red wine exposed to ultrasound. Finally, the effects of ultrasound frequency, ultrasound power, temperature and ultrasound exposure time were assessed on the intensity of 1-hydroxylethyl radical spin adducts in model wine. (C) 2015 Elsevier B.V. All rights reserved.
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