Journal
ULTRASONICS SONOCHEMISTRY
Volume 61, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2019.104813
Keywords
Ultrasound; Wine; Model wine; Higher alcohols; Degradation; Sensory property
Categories
Funding
- National Natural Science Foundation of China [31101324, 31972206]
- Key Research Development Program of Shaanxi-Province, China [2018ZDXM-NY-086]
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Henan Province, China [HIMFT20190306]
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In this paper, in order to investigate the effects of ultrasound irradiation on the higher alcohols of wines, the parameters including ultrasound time, temperature and power were optimized by the response surface methodology, and the model wine solution was employed to explore the mechanism of ultrasonically decreasing the higher alcohols. The results indicate that the maximum decreasing of higher alcohols could be obtained under the ultrasound conditions of 30 min, 30 degrees C and 150 W, and the final content was 306.75 mg/L with the reduction rate of 40.44%, suggesting a modification of wine quality due to the negative effects of excessive contents on wine. Regarding the results of model wine, it indicates that the decrease could be definitely affected by factors, such as tartaric acid and ions in wine, which might be attributed to the free radicals generated from ultrasound cavitation and its subsequent reactions. In summary, all the results may help to understand the effects of ultrasound irradiation on improving the sensory properties of wine by decreasing the higher alcohols.
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