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

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dc.citation.issue2
dc.citation.volume4
dc.contributor.authorDuley G
dc.contributor.authorPoggesi S
dc.contributor.authorLonghi L
dc.contributor.authorLongo E
dc.contributor.authorBoselli E
dc.date.accessioned2024-11-06T19:22:38Z
dc.date.available2024-11-06T19:22:38Z
dc.date.issued2024-10-19
dc.description.abstractA 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.
dc.description.confidentialfalse
dc.edition.editionDecember 2024
dc.identifier.citationDuley 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.
dc.identifier.doi10.1016/j.afres.2024.100540
dc.identifier.eissn2772-5022
dc.identifier.elements-typejournal-article
dc.identifier.number100540
dc.identifier.piiS2772502224001501
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71934
dc.languageEnglish
dc.publisherElsevier B.V.
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2772502224001501
dc.relation.isPartOfApplied Food Research
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectUltrasound
dc.subjectWine ageing
dc.subjectSensory profile
dc.subjectPhenolic profile
dc.subjectVolatile aroma profile
dc.titleHow does the application of ultrasound energy influence the ageing of a bottled red wine?
dc.typeJournal article
pubs.elements-id492087
pubs.organisational-groupCollege of Health
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