College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China.
College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China; Heyang Viti-viniculture Station, Northwest A & F University, Yangling 712100, Shaanxi, China.
Ultrason Sonochem. 2023 Nov;100:106636. doi: 10.1016/j.ultsonch.2023.106636. Epub 2023 Oct 7.
Ultrasound combined with low temperature treatment is a new food processing technology. In this study, low temperature, three ultrasound power levels, and their combinations were adopted in the must before fermentation to study their effects on Merlot red wine. The results showed that ultrasound combined with low temperature pretreatment increased the total and monomer contents of anthocyanins and phenols, affected the color of the wine, and significantly increased its antioxidant capacity. In particular, 240 W of ultrasound combined with low temperature pretreatment reduced the bad odors (caprylic acid, benzaldehyde, and 1-ethanol content) and improved the flower and fruit aroma (1-octanol and phenethyl acetate), as well as the aftertaste, thus improving the quality of the wine. Ultrasound combined with low temperature pretreatment positively affected the quality of Merlot red wine.
超声联合低温处理是一种新的食品加工技术。本研究采用低温、三种超声功率水平及其组合，对发酵前的葡萄汁进行处理，以研究其对梅洛红葡萄酒的影响。结果表明，超声联合低温预处理提高了花色苷和酚类物质的总量和单体含量，影响了葡萄酒的颜色，显著提高了其抗氧化能力。特别是，240W 的超声联合低温预处理降低了不良气味（辛酸、苯甲醛和 1-乙醇含量），提高了花香和果香（1-辛醇和乙酸苯乙酯），以及回味，从而提高了葡萄酒的质量。超声联合低温预处理对梅洛红葡萄酒的质量有积极影响。
