Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine

Xinyang Liu; Yangyang Bai; Qiaomin Chen; Xinquan Wang; Changqing Duan; Guixian Hu; Junhong Wang; Liping Bai; Juan Du; Fuliang Han; Yu Zhang

Ultrasonics Sonochemistry (May 2024)

Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine

Xinyang Liu,
Yangyang Bai,
Qiaomin Chen,
Xinquan Wang,
Changqing Duan,
Guixian Hu,
Junhong Wang,
Liping Bai,
Juan Du,
Fuliang Han,
Yu Zhang

Affiliations

Xinyang Liu: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
Yangyang Bai: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
Qiaomin Chen: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
Xinquan Wang: Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
Changqing Duan: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Guixian Hu: Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
Junhong Wang: Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
Liping Bai: Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
Juan Du: Xinjiang Uygur Autonomous Region Grape and Melon Research Institute, Shanshan 838200, Xinjiang, China
Fuliang Han: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling 712100, Shaanxi, China; Heyang Experimental Demonstration Station, Northwest A&F University, Weinan 715300, Shaanxi, China; Corresponding authors at: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China (F. Han). Institute of Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China (Y. Zhang).
Yu Zhang: Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China; Key Laboratory of Agricultural Product Information Traceability, Ministry of Agriculture and Rural Affairs of China, Hangzhou, China; Zhejiang Provincial Key Laboratory of Food Safety, Hangzhou, China; Corresponding authors at: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China (F. Han). Institute of Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China (Y. Zhang).

Journal volume & issue: Vol. 105
p. 106872

Abstract

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The present study aimed to investigate the potential of ultrasonic treatment during fermentation for enhancing the quality of fortified wines with varying time and power settings. Chemical analysis and sensory evaluation were conducted to assess the impact of ultrasonic treatment on wine quality. Results showed that ultrasonic treatment could increase total anthocyanin and total phenol content, reduce anthocyanin degradation rate, and improve color stability. Moreover, ethyl carbamate content was lower in the ultrasonic group after aging compared to non-ultrasonic group. A combination of 200 W for 20 min resulted in higher sensory scores and more coordinated taste, while a combination of 400 W for 40 min produced higher levels of volatile compounds (21860.12 μg/L) leading to a richer and more elegant aroma. Therefore, ultrasound can be used as a potential technology to improve the quality of wine.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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