Journal
FOOD CHEMISTRY
Volume 234, Issue -, Pages 372-380Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.05.022
Keywords
Evolution; Red wine; Ultrasound irradiation; Color; Malvidin-3-O-glucoside
Funding
- National Natural Science Foundation of China [31101324]
- Natural Science Foundation of Shaanxi Province, China [2015JM3097]
- Fundamental Research Funds for the Central Universities of China [GR201602005]
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In this paper, the effects of ultrasound irradiation were investigated on the evolution of color properties and major phenolic compounds during wine storage. The results indicate that the changing trends of color parameters are very similar in both the ultrasonically-treated and untreated wines, meanwhile the evolutions of malvidin-3-O-glucoside, monomeric flavan-3-ols and phenolic acids also demonstrate some similar patterns in all wines during storage, respectively. In summary, the ultrasound irradiation does not only temporally influence the color characteristics and phenolic compounds of wine, but also have a longer effect on their evolutions during wine storage. Furthermore, the ultrasonically-treated wine had a quicker changing trend than that of the untreated wine regarding the studied parameters. All these results indicate that the ultrasound might be as a feasible and promising novel technology for wineries to produce more red wines with the similar quality as the traditionally-aged wine in a shorter time. (C) 2017 Elsevier Ltd. All rights reserved.
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