How does the application of ultrasound energy influence the ageing of a bottled red wine?

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Title

How does the application of ultrasound energy influence the ageing of a bottled red wine?

Content partner

Massey University

Collection

Massey Research Online

Description

A red wine that had aged in bottle for five years was treated with ultrasound (40 kHz) for 5 min and 30 min twice weekly and analysed after 3, 6, 9, and 12 months. Sensory analysis showed differences in overall quality at months 3 and 6, with the ultrasound-treated wines preferred. The ultrasound treatment did not decrease the free sulfur dioxide content. Differences in anthocyanins, polyphenols, and proanthocyanidins were clearest at month 9. In contrast, differences in the volatile profile ...

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Format

Research paper

Research format

Journal article

Date created

2024-10-19

Creator

Duley G / Poggesi S / Longhi L / Longo E / Boselli E

URL

https://hdl.handle.net/10179/71934

Related subjects

Ultrasound / Wine ageing / Sensory profile / Phenolic profile / Volatile aroma profile

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