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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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 |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5658 |
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| author | IRINA-LOREDANA IFRIM ELENA-MIRELA SUCEVEANU IOANA-ADRIANA ȘTEFĂNESCU |
| author_facet | IRINA-LOREDANA IFRIM ELENA-MIRELA SUCEVEANU IOANA-ADRIANA ȘTEFĂNESCU |
| author_sort | IRINA-LOREDANA IFRIM |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-02420db7b54f49c99890faf4555fd877 |
| institution | Kabale University |
| issn | 1582-540X |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-02420db7b54f49c99890faf4555fd8772025-01-10T11:14:55ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2024-09-0125330131110.29081/ChIBA.2024.608THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIESIRINA-LOREDANA IFRIM0ELENA-MIRELA SUCEVEANU 1IOANA-ADRIANA ȘTEFĂNESCU2”Vasile Alecsandri” University of Bacau, Faculty of Engineering, Department of Chemical and Food Engineering, 156 Calea Marasesti, 600115, Bacau, Romania”Vasile Alecsandri” University of Bacau, Faculty of Engineering, Department of Chemical and Food Engineering, 156 Calea Marasesti, 600115, Bacau, Romania”Vasile Alecsandri” University of Bacau, Faculty of Engineering, Department of Chemical and Food Engineering, 156 Calea Marasesti, 600115, Bacau, RomaniaThe 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.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5658grapephysico-chemical and sensory characteristicsultrasonicationuvological analysiswinemaking |
| spellingShingle | IRINA-LOREDANA IFRIM ELENA-MIRELA SUCEVEANU IOANA-ADRIANA ȘTEFĂNESCU THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry grape physico-chemical and sensory characteristics ultrasonication uvological analysis winemaking |
| title | THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES |
| title_full | THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES |
| title_fullStr | THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES |
| title_full_unstemmed | THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES |
| title_short | THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES |
| title_sort | impact of ultrasound treatment on the quality of different wine varieties |
| topic | grape physico-chemical and sensory characteristics ultrasonication uvological analysis winemaking |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5658 |
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