Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemaking processes for several purposes, and it is recently officially approved for crushed grapes treatments. The effect of ultrasound amplitude (41 and 81%) and treatment time (1, 3, and 5 min) has been studied on anthocyanins, flavan-3-ols, tannins, polymerized pigments, HCl index, and the color intensity of two finished red young wines. Anthocyanins and phenols compounds were not degraded with an increase in amplitude and sonication time, and the chromatic properties of the selected wines were preserved. Amplitude and ultrasound time were also evaluated considering their effect on evolution of anthocyanin content and phenolic stability indices during the first thirty days of storage. The higher level of amplitude (81%) induced a higher percentage decrease in tannins, 15% and 40% after 15 and 30 days of storage, respectively, compared to untreated wine which did not show a significant change during storage. HPU shows a possible chemical effect on the evolution of some analytical indices during bottling maturation, but their effectiveness could be strictly linked with the initial phenolic profile and ratios between polyphenol classes

Celotti, E.; Stante, S.; Ferraretto, P.; Roman, T.; Nicolini, G.; Natolino, A. (2020). High power ultrasound treatments of red young wines: effect on anthocyanins and phenolic stability indices. FOODS, 9 (10): 1344. doi: 10.3390/foods9101344 handle: http://hdl.handle.net/10449/64908

High power ultrasound treatments of red young wines: effect on anthocyanins and phenolic stability indices

Roman, T.;Nicolini, G.;
2020-01-01

Abstract

Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemaking processes for several purposes, and it is recently officially approved for crushed grapes treatments. The effect of ultrasound amplitude (41 and 81%) and treatment time (1, 3, and 5 min) has been studied on anthocyanins, flavan-3-ols, tannins, polymerized pigments, HCl index, and the color intensity of two finished red young wines. Anthocyanins and phenols compounds were not degraded with an increase in amplitude and sonication time, and the chromatic properties of the selected wines were preserved. Amplitude and ultrasound time were also evaluated considering their effect on evolution of anthocyanin content and phenolic stability indices during the first thirty days of storage. The higher level of amplitude (81%) induced a higher percentage decrease in tannins, 15% and 40% after 15 and 30 days of storage, respectively, compared to untreated wine which did not show a significant change during storage. HPU shows a possible chemical effect on the evolution of some analytical indices during bottling maturation, but their effectiveness could be strictly linked with the initial phenolic profile and ratios between polyphenol classes
Red wine
Ultrasound irradiation
Anthocyanins
Phenolic stability
Evolution
Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
2020
Celotti, E.; Stante, S.; Ferraretto, P.; Roman, T.; Nicolini, G.; Natolino, A. (2020). High power ultrasound treatments of red young wines: effect on anthocyanins and phenolic stability indices. FOODS, 9 (10): 1344. doi: 10.3390/foods9101344 handle: http://hdl.handle.net/10449/64908
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/64908
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