Work

Effect of ultrasound irradiation on the particle size distribution and rheological properties of red wine

Year: 2019

Type: article

Abstract: In this paper, the effects of ultrasonic treatment on the particle size distribution and rheological properties of red wine were investigated to explore the insight changing mechanism of organoleptic attributes. The results indicate that ultrasound irradiation did affect the particle size distribution by increasing the intervals of particle size distribution, which, especially for the larger particles, would strengthen the tyndall effect of wine, resulting in the wine’s visual effect in a goblet more bright and full of flavor. Moreover, the changes in wine’s rheological properties mediated by ultrasound could also be fitted by the models of Power-law and Casson, which might explain the taste changes of wine induced by ultrasound. In conclusion, some of the wine’s sensory properties can be modified by the ultrasound irradiation, which greatly contributes to the feasible explanation of the ultrasound’s application in wine-making.

Source: CyTA - Journal of Food

DOI: 10.1080/19476337.2019.1569167

Authors: Bo-Wen Xu, Yuan Shen, Qing-An Zhang, Wu-Qi Zhao, Xuan Yi

Institution: Shaanxi Normal University

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $1,790

Funder: National Natural Science Foundation of China