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Resumen
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...]
dc.contributor.authorLukić, Katarina
dc.contributor.authorBrnčić, Mladen
dc.contributor.authorĆurko, Natka
dc.contributor.authorTomašević, Marina
dc.contributor.authorValinger, Davor.
dc.contributor.authorDenoya, Gabriela Inés
dc.contributor.authorBarba, Francisco J.
dc.contributor.authorKovačević Ganić, Karin
dc.date.accessioned2019-09-09T10:58:20Z
dc.date.available2019-09-09T10:58:20Z
dc.date.issued2019-08-04
dc.identifier.issn1350-4177
dc.identifier.otherhttps://doi.org/10.1016/j.ultsonch.2019.104725
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5814
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S1350417719309691
dc.description.abstractIn 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.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceUltrasonics sonochemistry 59: 104725. (2019)eng
dc.subjectUltrasoundeng
dc.subjectUltrasonidoes_AR
dc.subjectWineseng
dc.subjectVinoses_AR
dc.subjectAntioxidanteng
dc.subjectAntioxidantes Naturaleses_AR
dc.subjectAromatic Compoundseng
dc.subjectCompuestos Aromáticoses_AR
dc.subjectPropiedades Organolépticas
dc.subjectOrganoleptic Propertieseng
dc.subject.otherHigh Power Ultrasoundeng
dc.subject.otherUltrasonido de Alta Potenciaes_AR
dc.subject.otherWine Qualityeng
dc.subject.otherCalidad del Vinoes_AR
dc.subject.otherArtificial Neural Networkeng
dc.subject.otherRed Neuronal Artificiales_AR
dc.subject.otherCabernet Sauvignon
dc.titleEffects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wineeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.filFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Lukić, Katarina. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.es_AR
dc.description.filFil: Brnčić, Mladen. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.es_AR
dc.description.filFil: Ćurko, Natka. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.es_AR
dc.description.filFil: Tomašević, Marina. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.es_AR
dc.description.filFil: Valinger, Davor. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.es_AR
dc.description.filFil: Barba, Francisco J. Universidad de Valencia. Facultad de Farmacia. Departamento de Ciencias de la Alimentación, Toxicología y Medicina Forense.Área de Nutrición y Ciencia de los Alimentos, Medicina Preventiva y Salud Pública; España.es_AR
dc.description.filFil: Kovačević Ganić, Karin. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.es_AR
dc.subtypecientifico


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