Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

Lukić, Katarina; Brnčić, Mladen; Ćurko, Natka; Tomašević, Marina; Valinger, Davor; Denoya, Gabriela I.; Barba, Francisco J.; Kovačević Ganić, Karin

doi:10.1016/j.ultsonch.2019.104725

Pregled bibliografske jedinice broj: 1016211

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

Lukić, Katarina; Brnčić, Mladen; Ćurko, Natka; Tomašević, Marina; Valinger, Davor; Denoya, Gabriela I.; Barba, Francisco J.; Kovačević Ganić, Karin

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine // Ultrasonics sonochemistry, 59 (2019), 104725, 14 doi:10.1016/j.ultsonch.2019.104725 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1016211 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

Autori
Lukić, Katarina ; Brnčić, Mladen ; Ćurko, Natka ; Tomašević, Marina ; Valinger, Davor ; Denoya, Gabriela I. ; Barba, Francisco J. ; Kovačević Ganić, Karin

Izvornik
Ultrasonics sonochemistry (1350-4177) 59 (2019); 104725, 14

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
high power ultrasound ; HPU ; wine quality ; antioxidants ; ultrasonic bath ; ultrasonic probe ; artificial neural network (ANN)

Sažetak
In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 months of aging in bottles. Lower amplitude and temperature, shorter treatment duration and particularly lower frequency showed a more favorable and milder effect on the chemical composition of wine. In the case of the ultrasonic probe treatment, similar effect was achieved primarily by a larger probe diameter as well as lower amplitude and treatment duration. Selected ANN models showed the best predictions for the chromatic characteristics followed by total phenolics and anthocyanins. The changes induced by HPU treatment after 6 months of aging were mainly detected in the composition of phenolic compounds (both total and individual), where higher concentration of antioxidants (sulfur dioxide and glutathione) slowed down the decrease rate of these compounds during aging. However, HPU treatment did not influence most of the chromatic characteristics and aroma compounds, except lightness and fatty acids. The obtained results indicated that suitable ultrasound treatment might accelerate some aging reactions and shorten the period of wine aging.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA

Projekti:
IP-2014-09-3796 - Novi enološki postupci kao alternativa sumporovom dioksidu u proizvodnji visokokvalitetnih vina (LOWSULF-HQWINE) (Kovačević Ganić, Karin, HRZZ - 2014-09) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Marina Tomašević (autor)