How does the application of ultrasound energy influence the ageing of a bottled red wine?

A red wine that had aged in bottle for five years was treated with ultrasound (40 kHz) for 5 min and 30 min twice weekly and analysed after 3, 6, 9, and 12 months. Sensory analysis showed differences in overall quality at months 3 and 6, with the ultrasound-treated wines preferred. The ultrasound treatment did not decrease the free sulfur dioxide content. Differences in anthocyanins, polyphenols, and proanthocyanidins were clearest at month 9. In contrast, differences in the volatile profile were clearest at month 3. From a commercial point of view, the low-energy treatment (5 min) might be preferable given the lower costs. Ultrasound treatment was effective in enhancing the overall quality during the first 6 months of bottle storage in an aged red wine and did not increase the risk of oxidation or microbial spoilage. This work made it possible to fine-tune ultrasound treatment to maximise its positive effects.

Keywords

Ultrasound, Wine ageing, Sensory profile, Phenolic profile, Volatile aroma profile

Citation

Duley G, Poggesi S, Longhi L, Longo E, Boselli E. (2024). How does the application of ultrasound energy influence the ageing of a bottled red wine?. Applied Food Research. 4. 2.

URI

https://mro.massey.ac.nz/handle/10179/71934

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