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Influence of high power ultrasound on the changes in sensory and color properties of wine: ultrasonic probe vs. ultrasonic bath

During the last decade, the application of high power ultrasound (HPU) has been widely studied for its potential in terms of microbial stabilization of wine, as well as wine aging acceleration throughout modifying wine chemical composition. Despite the above-mentioned possibilities of the presented technique, it is important to assess its impact on sensory properties, as one of the main quality parameters of wine. Hence, the aim of this work was to evaluate the effect of this technique on the sensory changes and chromatic characteristics of red and white wines. HPU treatments were carried out by the use of ultrasonic probe and ultrasonic bath. Several treatment variations of each technique were applied: (i) ultrasound frequencies of 37 and 80 kHz during 20, 50, 65 and 90 min at ultrasound amplitude of 100% and bath temperature of 20 °C in the case of ultrasonic bath treatment and (ii) ultrasound amplitudes of 25, 50, 75 and 100% during 3 and 9 min with probe diameter of 12.7 mm in the case of ultrasonic probe treatment. After applied treatments, wines were subjected to sensory evaluation by the nine-point hedonic scale method, where the panelists were asked to evaluate the treated wines in terms of color, smell and taste with respect to the control, untreated sample. The chromatic characteristics measurements were carried out using the CIELab space. Results showed great variations between applied techniques and wines. Ultrasonic bath treatments affected less the sensory and color properties of white wine when compared to ultrasonic probe treatment, while in the case of red wine changes in sensory and color properties were more pronounced after ultrasonic bath treatment under applied processing conditions.

wine, color, sensory properties, ultrasonic bath, ultrasonic probe

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