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PRELIMINARY STUDY OF THE EFFECTS OF ULTRASOUND ON RED WINE PHYSICOCHEMICAL CHARACTERISTICS
Abstract
Considering the current context in which all producers are trying to optimise processes and resources, making improvements to traditional practices is of great interest in order to fulfil customer expectations for high quality and safe products. Alternatives to enhance and complement traditional winemaking practices are emerging technologies such as ultrasound addressed towards reducing the fermentation time and increasing the extraction of phenolic compounds, controlling a variety of wine spoilage organisms, wine maturation and ageing or lowering sulphur dioxide addition. This study evaluates the effect of high-power ultrasound on physicochemical properties of red wines such as chromatic characteristics, pH, total acidity, alcoholic concentration, total phenolic compounds, reducing sugar to examine the possible applications of this innovative technique in wine alcoholic fermentation. Using diverse analytical techniques, four red wine samples derived from genuine Romanian variety, obtained using high-power ultrasound were analysed alongside one sample of wine from the same variety obtained by traditional practices. In the experimental conditions, results illustrated that there were significant changes in total phenolic compounds and alcoholic concentration, while pH and chromatic characteristics did not undergo significant changes. The preliminary results suggested that some physicochemical properties of red wine may be improved using ultrasound.
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