Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine

Food Chem. 2014 Nov 1:162:264-9. doi: 10.1016/j.foodchem.2014.04.071. Epub 2014 Apr 24.

Abstract

To accelerate wine maturation, low frequency ultrasonic waves of 28 kHz and 45 kHz were used to treat the steeped greengage wine. The contents of total acid, total ester, fusel oils and the wine chromaticity were determined before and after the ultrasonic treatment. The volatile compounds were analysed by GC-MS method, and the sensory quality was evaluated by panelist. The results indicated that ultrasonic treatment of the steeped greengage wine at 45 kHz 360 W for 30 min was effective to accelerate the aging process, where the fusel oils and alcohol compounds were significantly reduced and acid and ester compounds were significantly increased.

Keywords: Low frequency ultrasonic wave; Maturation; Steeped greengage wine.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alcohols / analysis
  • China
  • Citric Acid / analysis
  • Esters / analysis
  • Food Handling / methods*
  • Fruit
  • Gas Chromatography-Mass Spectrometry / methods
  • Humans
  • Sensation
  • Taste
  • Ultrasonics*
  • Volatile Organic Compounds / analysis
  • Wine / analysis*

Substances

  • Alcohols
  • Esters
  • Volatile Organic Compounds
  • Citric Acid
  • fusel oil