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首页> 外文期刊>LWT-Food Science & Technology >Using high-power ultrasounds in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics
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Using high-power ultrasounds in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics

机译：在红色酿酒中使用高功率超声：操作条件对葡萄酒物理化学和色彩特性的影响

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摘要

This study presents the application of high-power ultrasounds (US) to crushed grapes using winery-scale equipment and studies, for the first time at this scale, how the frequency of the ultrasounds affects the extraction of phenolic compounds from grapes and the chromatic and physico-chemical characteristics of the finished wines, in an attempt to optimize the maceration process. The results showed how US modified the physical characteristics of the grape skin, facilitating phenolic extraction and improving the wine chromatic characteristics but only produced slight differences in the physico-chemical characteristics of the finished wines. The two different frequencies applied led to some differences in the wine phenolic composition, especially higher tannin extraction at 20 kHz whereas anthocyanin extraction was favoured at 28 kHz. Wines made with sonicated grapes and 72 h of skin maceration time were chromatically very similar to control wines with four more days of skin contact, indicating that this technological process may increase the working capacity of the winery by allowing a reduction of more than 50% in the maceration time.
机译：本研究介绍了高功率超声波（US）在酿酒厂规模设备上压碎葡萄的应用，并首次在此规模上研究了超声波频率如何影响葡萄酚类化合物的提取以及成品葡萄酒的色度和物理化学特性，以优化浸渍过程。结果表明，US如何改变葡萄皮的物理特性，促进酚类物质的提取，改善葡萄酒的色度特性，但只在成品葡萄酒的物理化学特性上产生轻微差异。两种不同频率的应用导致葡萄酒酚类成分的一些差异，尤其是在20 kHz时单宁提取率更高，而在28 kHz时花青素提取率更高。用超声波处理的葡萄和72小时的皮肤浸渍时间制成的葡萄酒在颜色上与皮肤接触时间超过4天的对照葡萄酒非常相似，这表明这一工艺过程可以通过使浸渍时间减少50%以上，从而提高葡萄酒厂的工作能力。

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