Quality attributes of black tea-flavored Chardonnay wine processed by ultrasound

Abstract

Abstract An innovative Chardonnay wine flavored with black tea was prepared under optimal ultrasound conditions at 450.0 W for 22.6 min, and its physicochemical features, antioxidant power, total phenolic content, and volatile composition were systematically examined. A total of 165 phenolic and non-phenolic substances were characterized, including 27 newly formed phenolic substances and 10 non-phenolic substances that were not found in both black tea and Chardonnay wine. Catechin was found to be the phenolic compound with the largest amount detected, which was responsible for the potentiated antioxidant activities. The wine exhibited a profile of 44 volatile compounds, with 13 volatiles as odor-active compounds. Black tea infusion resulted in a decline in fruity, fermented and spicy aromas, but an increase in green and citrus odors, while ultrasound processing further intensified these odors. This study anticipated that ultrasound technology could hold promise for crafting flavored wines with heightened functionalities and appealing flavor profiles. Graphical Abstract Ultrasound-assisted infusion of black tea potentiated the antioxidant activity and enriched the volatile and phenolic profiles of Chardonnay wine.

Keywords

• Ultrasound
• Black tea
• Chardonnay wine
• Volatile compounds
• Phenolic compounds
• Antioxidant activity