Tao Yang, Zhang Zhihang, Sun Da-Wen
FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
Ultrason Sonochem. 2014 Sep;21(5):1839-48. doi: 10.1016/j.ultsonch.2014.03.016. Epub 2014 Mar 27.
The enhancement of release of oak-related compounds from oak chips during wine aging with oak chips may interest the winemaking industry. In this study, the 25-kHz ultrasound waves were used to intensify the mass transfer of phenolics from oak chips into a model wine. The influences of acoustic energy density (6.3-25.8 W/L) and temperature (15-25 °C) on the release kinetics of total phenolics were investigated systematically. The results exhibited that the total phenolic yield released was not affected by acoustic energy density significantly whereas it increased with the increase of temperature during sonication. Furthermore, to describe the mechanism of mass transfer of phenolics in model wine under ultrasonic field, the release kinetics of total phenolics was simulated by both a second-order kinetic model and a diffusion model. The modeling results revealed that the equilibrium concentration of total phenolics in model wine, the initial release rate and effective diffusivity of total phenolics generally increased with acoustic energy density and temperature. In addition, temperature had a negative effect on the second-order release rate constant whereas acoustic energy density had an opposite effect.
在葡萄酒陈酿过程中，利用橡木片增加与橡木相关化合物的释放量可能会引起酿酒行业的兴趣。在本研究中，使用25千赫兹的超声波来强化酚类物质从橡木片向模拟葡萄酒中的传质。系统研究了声能密度（6.3 - 25.8瓦/升）和温度（15 - 25℃）对总酚释放动力学的影响。结果表明，释放的总酚产量受声能密度的影响不显著，而在超声处理过程中随温度升高而增加。此外，为了描述超声场下模拟葡萄酒中酚类物质的传质机制，用二阶动力学模型和扩散模型对总酚的释放动力学进行了模拟。建模结果表明，模拟葡萄酒中总酚的平衡浓度、总酚的初始释放速率和有效扩散率通常随声能密度和温度的升高而增加。此外，温度对二阶释放速率常数有负面影响，而声能密度则有相反的影响。
