Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine

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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...

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Bibliographic Details
Main Authors:	Zheng, X., Zhang, M., Fang, Zhongxiang, Liu, Y.
Format:	Journal Article
Published:	Elsevier 2014
Subjects:	ultrasonic wave Maturation Low frequency Steeped greengage wine
Online Access:	http://hdl.handle.net/20.500.11937/7776

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