THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES
The aim of the present study was to characterize the quality of four varieties of wines obtained from grapes of Vrancea area: Feteasca Alba (FA), Tamaioasa Romaneasca (TR), Cabernet Sauvignon (CS) and Muscat Hamburg (MH) ultrasonicated (US) at different times (10 and 30 minutes), in terms of phy...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5658 |
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| Summary: | The aim of the present study was to characterize the
quality of four varieties of wines obtained from grapes of Vrancea area:
Feteasca Alba (FA), Tamaioasa Romaneasca (TR), Cabernet Sauvignon
(CS) and Muscat Hamburg (MH) ultrasonicated (US) at different times (10
and 30 minutes), in terms of physico-chemical and sensory properties. The
sensory characteristics (clarity, color, aroma, taste) and the physicochemical properties (density, sugar and alcohol content, pH, acidity,
electrical conductivity, turbidity) were determinated on must and wine
samples. Sonicated wine (energy intake in liquid) gives a more uniform
degree of dispersion to the components, which improves the taste and
quality (intensification of the color, flavor, and taste of the wine by
extracting valuable ingredients from grape seeds and skin, such as
polyphenolic substances), but also accelerates its maturation.
The results revealed that the ultrasonic samples had a lower fermentation
rate due to the inactivation of the yeasts.The wines have a more intense
color than the untreated samples, results also related by physico-chemical
parameters tested. |
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| ISSN: | 1582-540X |