| Title: | Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine |
| Author(s): | Zheng X; Zhang M; Fang Z; Liu Y; |
| Address: | "State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. Electronic address: min@jiangnan.edu.cn. School of Public Health, International Institute of Agri-Food Security, Curtin University, GPO Box U1987, Perth, WA 6845, Australia. Electronic address: zhongxiang.fang@curtin.edu.au. Guangdong Galore Food Co. Ltd, Zhongshan 528447, China" |
| DOI: | 10.1016/j.foodchem.2014.04.071 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| 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: | 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 Low frequency ultrasonic wave Mat; |
| Notes: | "MedlineZheng, Xinhua Zhang, Min Fang, Zhongxiang Liu, Yaping eng Research Support, Non-U.S. Gov't England 2014/05/31 Food Chem. 2014 Nov 1; 162:264-9. doi: 10.1016/j.foodchem.2014.04.071. Epub 2014 Apr 24" |
