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Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

Abstract
In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 months of aging in bottles. Lower amplitude and temperature, shorter treatment duration and [ver mas...]
In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 months of aging in bottles. Lower amplitude and temperature, shorter treatment duration and particularly lower frequency showed a more favorable and milder effect on the chemical composition of wine. In the case of the ultrasonic probe treatment, similar effect was achieved primarily by a larger probe diameter as well as lower amplitude and treatment duration. Selected ANN models showed the best predictions for the chromatic characteristics followed by total phenolics and anthocyanins. The changes induced by HPU treatment after 6 months of aging were mainly detected in the composition of phenolic compounds (both total and individual), where higher concentration of antioxidants (sulfur dioxide and glutathione) slowed down the decrease rate of these compounds during aging. However, HPU treatment did not influence most of the chromatic characteristics and aroma compounds, except lightness and fatty acids. The obtained results indicated that suitable ultrasound treatment might accelerate some aging reactions and shorten the period of wine aging. [Cerrar]
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Author
Lukić, Katarina;   Brnčić, Mladen;   Ćurko, Natka;   Tomašević, Marina;   Valinger, Davor.;   Denoya, Gabriela Inés;   Barba, Francisco J.;   Kovačević Ganić, Karin;  
Fuente
Ultrasonics sonochemistry 59: 104725. (2019)
Date
2019-08-04
Editorial
Elsevier
ISSN
1350-4177
URI
http://hdl.handle.net/20.500.12123/5814
https://www.sciencedirect.com/science/article/pii/S1350417719309691
DOI
https://doi.org/10.1016/j.ultsonch.2019.104725
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Ultrasound; Ultrasonido; Wines; Vinos; Antioxidant; Antioxidantes Naturales; Aromatic Compounds; Compuestos Aromáticos; Propiedades Organolépticas; Organoleptic Properties; High Power Ultrasound; Ultrasonido de Alta Potencia; Wine Quality; Calidad del Vino; Artificial Neural Network; Red Neuronal Artificial; Cabernet Sauvignon;
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Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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