超声处理与声学自由基化学解释的甜红酒高效陈酿

IF 9.7 1区 化学 Q1 ACOUSTICS
Shiyao Wang, Xinyi Jia, Shuangli Xiong, Yisheng Chen
{"title":"超声处理与声学自由基化学解释的甜红酒高效陈酿","authors":"Shiyao Wang, Xinyi Jia, Shuangli Xiong, Yisheng Chen","doi":"10.1016/j.ultsonch.2025.107589","DOIUrl":null,"url":null,"abstract":"This study investigated the effects of low-power, low-temperature, and short-duration ultrasonic treatment on the quality of sweet red wine (SRW) to optimize flavor aging. Experiments were conducted by varying temperature (10–30 °C), duration (30–180 min), and power (100–300 W), with subsequent analysis of total sugar, acidity, tannins, esters, phenolic content, and antioxidant activity. Results demonstrated that low-power and low-temperature ultrasonic treatment effectively modulated the sugar-acid ratio in SRW. Tannin content exhibited minimal temperature dependence but was significantly influenced by ultrasonic power and duration, with duration exerting the strongest effect. Total ester content decreased with prolonged ultrasound exposure, though this reduction was mitigated under low-power conditions. Phenolic content declined as ultrasonic intensity increased. Sensory evaluation identified optimal aging parameters at 20 °C, 90 min, and 200 W. These results confirm that low-power, short-term ultrasound effectively ages sweet red wine while improving quality. This method offers a practical alternative to traditional aging, with potential benefits for wine production efficiency and quality control.","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"29 1","pages":""},"PeriodicalIF":9.7000,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"High efficient aging of sweet red wine by ultrasonic treatment and acoustic radical chemistry explanation\",\"authors\":\"Shiyao Wang, Xinyi Jia, Shuangli Xiong, Yisheng Chen\",\"doi\":\"10.1016/j.ultsonch.2025.107589\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study investigated the effects of low-power, low-temperature, and short-duration ultrasonic treatment on the quality of sweet red wine (SRW) to optimize flavor aging. Experiments were conducted by varying temperature (10–30 °C), duration (30–180 min), and power (100–300 W), with subsequent analysis of total sugar, acidity, tannins, esters, phenolic content, and antioxidant activity. Results demonstrated that low-power and low-temperature ultrasonic treatment effectively modulated the sugar-acid ratio in SRW. Tannin content exhibited minimal temperature dependence but was significantly influenced by ultrasonic power and duration, with duration exerting the strongest effect. Total ester content decreased with prolonged ultrasound exposure, though this reduction was mitigated under low-power conditions. Phenolic content declined as ultrasonic intensity increased. Sensory evaluation identified optimal aging parameters at 20 °C, 90 min, and 200 W. These results confirm that low-power, short-term ultrasound effectively ages sweet red wine while improving quality. This method offers a practical alternative to traditional aging, with potential benefits for wine production efficiency and quality control.\",\"PeriodicalId\":442,\"journal\":{\"name\":\"Ultrasonics Sonochemistry\",\"volume\":\"29 1\",\"pages\":\"\"},\"PeriodicalIF\":9.7000,\"publicationDate\":\"2025-09-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Ultrasonics Sonochemistry\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://doi.org/10.1016/j.ultsonch.2025.107589\",\"RegionNum\":1,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ACOUSTICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ultrasonics Sonochemistry","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.1016/j.ultsonch.2025.107589","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ACOUSTICS","Score":null,"Total":0}
引用次数: 0

摘要

研究了低功率、低温、短时间超声处理对甜酒品质的影响,以优化甜酒的风味陈酿。实验在不同温度(10-30℃)、持续时间(30-180 min)和功率(100-300 W)下进行,随后分析了总糖、酸度、单宁、酯类、酚类含量和抗氧化活性。结果表明,低功率低温超声处理能有效调节糖酸比。单宁含量对温度的依赖性最小,但受超声功率和持续时间的影响显著,其中持续时间的影响最大。总酯含量随着超声暴露时间的延长而降低,但这种降低在低功率条件下有所缓解。酚类物质含量随超声强度的增加而降低。感官评价确定了20°C、90 min和200 W的最佳老化参数。这些结果证实,低功率、短期的超声波可以有效地使甜红酒老化,同时提高品质。这种方法为传统的陈酿提供了一种实用的替代方法,对葡萄酒的生产效率和质量控制具有潜在的好处。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
High efficient aging of sweet red wine by ultrasonic treatment and acoustic radical chemistry explanation
This study investigated the effects of low-power, low-temperature, and short-duration ultrasonic treatment on the quality of sweet red wine (SRW) to optimize flavor aging. Experiments were conducted by varying temperature (10–30 °C), duration (30–180 min), and power (100–300 W), with subsequent analysis of total sugar, acidity, tannins, esters, phenolic content, and antioxidant activity. Results demonstrated that low-power and low-temperature ultrasonic treatment effectively modulated the sugar-acid ratio in SRW. Tannin content exhibited minimal temperature dependence but was significantly influenced by ultrasonic power and duration, with duration exerting the strongest effect. Total ester content decreased with prolonged ultrasound exposure, though this reduction was mitigated under low-power conditions. Phenolic content declined as ultrasonic intensity increased. Sensory evaluation identified optimal aging parameters at 20 °C, 90 min, and 200 W. These results confirm that low-power, short-term ultrasound effectively ages sweet red wine while improving quality. This method offers a practical alternative to traditional aging, with potential benefits for wine production efficiency and quality control.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry 化学-化学综合
CiteScore
15.80
自引率
11.90%
发文量
361
审稿时长
59 days
期刊介绍: Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信