期刊
CYTA-JOURNAL OF FOOD
卷 14, 期 4, 页码 529-535出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2016.1149520
关键词
Red wine; ultrasound; phenolic compounds; aging
The article evaluates the effect of high-power ultrasound (20kHz) on the phenolic structure of red wines, to study the possible applications of this innovative technique in wine aging. Different treatment conditions, with times of 1, 3 and 5minutes and amplitudes of 51, 102 and 153 mu m, were applied. In the experimental conditions the main parameters related to the evolution of red wine phenolic compounds show interesting variations; in particular, we found significant differences on tannins evaluated with some indices of tannins reactivity. On the other hand, free anthocyanins do not undergo changes due to ultrasound application. The preliminary results, which definitely need a depth, nonetheless allow us to hypothesize the application of ultrasound technology to accelerate the aging of red wines, which normally requires (needs) long times in the cellar conditions.
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