Naslov
Influence of high power ultrasound as green technology on wine quality

Autori
Ćurko, Natka ; Režek Jambrak, Anet ; Tomašević, Marina ; Gracin, Leo ; Kovačević Ganić, Karin

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of Natural resources, green technology & sustainable development/2 / - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2016, 70-75

ISBN
978-953-6893-08-9

Skup
Natural resources, green technology & sustainable development- green/2

Mjesto i datum
Zagreb, Hrvatska, 05.10.2016. - 07.10.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
aroma; high power ultrasound; phenolic compounds; red wine; sensory analysis

Sažetak
High power ultrasound (HPU) has entered the field of food science and technology as non-thermal technology offering new opportunities for managing food quality. However, very few researchers studied the possibilities of HPU in controlling biological stability of wine and benefits of its use as “green” alternative to reduce sulfites, as well as HPU impact to overall wine quality. In addition, more attention is needed in the selection of HPU process parameters that will be both effective and preserve sensorial characteristics of wine. The aim of this study was to investigate the effect of different HPU treatments on the sensory and chemical quality of wine and to select the HPU process parameters sustaining wine quality. Three different wines including Cabernet Sauvignon, Merlot and Plavac mali were treated with HPU were variations in amplitude (20, 30 and 40 %), treatment duration (2, 4 and 6 minutes) and probe tip size (12.7 and 19 mm) were applied. Effect of HPU treatment on wine quality was first evaluated by sensory analysis of trained panel group using 9-point hedonic scale. Chemical analysis was conducted on selected wine samples, after the sensory analysis was performed. Total polyphenols, anthocyanins and chromatic characteristic were analyzed by spectrophotometry, while free anthocyanins were analyzed by HPLC analysis. Wine aroma compounds were analyzed by GC analysis. The results obtained showed differences among treatment applied, where amplitude as well as probe tip size affected the overall characteristic and wine quality.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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