Work

High efficient aging of sweet red wine by ultrasonic treatment and acoustic radical chemistry explanation

Year: 2025

Type: article

Abstract: This study investigated the effects of low-power, low-temperature, and short-duration ultrasonic treatment on the quality of sweet red wine (SRW) to optimize flavor aging. Experiments were conducted by varying temperature (10-30 °C), duration (30-180 min), and power (100-300 W), with subsequent analysis of total sugar, acidity, tannins, esters, phenolic content, and antioxidant activity. Results demonstrated that low-power and low-temperature ultrasonic treatment effectively modulated the sugar-acid ratio in SRW. Tannin content exhibited minimal temperature dependence but was significantly influenced by ultrasonic power and duration, with duration exerting the strongest effect. Total ester content decreased with prolonged ultrasound exposure, though this reduction was mitigated under low-power conditions. Phenolic content declined as ultrasonic intensity increased. Sensory evaluation identified optimal aging parameters at 20 °C, 90 min, and 200 W. These results confirm that low-power, short-term ultrasound effectively ages sweet red wine while improving quality. This method offers a practical alternative to traditional aging, with potential benefits for wine production efficiency and quality control.

Source: Ultrasonics Sonochemistry

DOI: 10.1016/j.ultsonch.2025.107589

Authors: Shiyao Wang, Xinyi Jia, Shuangli Xiong, Yisheng Chen

Institutions: Shanxi Agricultural University, Sichuan Tourism University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,710

Funders: Shanxi Agricultural University, Applied Basic Research Project of Shanxi Province, China, Science and Technology Innovative Research Team in Higher Educational Institutions of Hunan Province