Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine
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 analy...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
Elsevier
2014
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| Online Access: | http://hdl.handle.net/20.500.11937/7776 |
| _version_ | 1848745467722072064 |
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| author | Zheng, X. Zhang, M. Fang, Zhongxiang Liu, Y. |
| author_facet | Zheng, X. Zhang, M. Fang, Zhongxiang Liu, Y. |
| author_sort | Zheng, X. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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 360Wfor 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. |
| first_indexed | 2025-11-14T06:17:50Z |
| format | Journal Article |
| id | curtin-20.500.11937-7776 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:17:50Z |
| publishDate | 2014 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-77762019-02-19T05:35:29Z Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine Zheng, X. Zhang, M. Fang, Zhongxiang Liu, Y. ultrasonic wave Maturation Low frequency Steeped greengage wine 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 360Wfor 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. 2014 Journal Article http://hdl.handle.net/20.500.11937/7776 10.1016/j.foodchem.2014.04.071 Elsevier fulltext |
| spellingShingle | ultrasonic wave Maturation Low frequency Steeped greengage wine Zheng, X. Zhang, M. Fang, Zhongxiang Liu, Y. Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine |
| title | Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine |
| title_full | Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine |
| title_fullStr | Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine |
| title_full_unstemmed | Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine |
| title_short | Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine |
| title_sort | effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine |
| topic | ultrasonic wave Maturation Low frequency Steeped greengage wine |
| url | http://hdl.handle.net/20.500.11937/7776 |