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Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine

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Authors
Zheng, X.
Zhang, M.
Fang, Zhongxiang
Liu, Y.
Date
2014
Type
Journal Article

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Zheng, X. and Zhang, M. and Fang, Z. and Liu, Y. 2014. Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine. Food Chemistry. 162: pp. 264-269.
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Food Chemistry
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NOTICE: this is the author’s version of a work that was accepted for publication in the journal Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in the journal Food Chemistry, Vol.162 (2014). DOI: http://doi.org/10.1016/j.foodchem.2014.04.071

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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 360Wfor 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.