Journal
JAPANESE JOURNAL OF APPLIED PHYSICS PART 1-REGULAR PAPERS SHORT NOTES & REVIEW PAPERS
Volume 39, Issue 5B, Pages 2978-2979Publisher
JAPAN J APPLIED PHYSICS
DOI: 10.1143/JJAP.39.2978
Keywords
poly-phenols; health; ultrasonic irradiation; maturation of wine; phenol compound index
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Red wine has been of interest recently because many poly-phenols, that are considered to be good for health, are contained therein. Since ultrasonic irradiation accelerates maturation, its effects on phenolic compounds in wine were investigated in this study. Effects were evaluated using the indices developed by Glories. It was found that weak ultrasonic irradiation promotes an increase in the amount of phenolic compounds in red wine.
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