Original scientific paper
https://doi.org/10.17508/CJFST.2017.9.2.08
The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines
Natka Ćurko
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Karla Kelšin
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Anet Režek Jambrak
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Marina Tomašević
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
L. Gracin
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Vlatka Poturica
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
E. Ružman
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Karin Kovačević Ganić
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Abstract
High power ultrasound (HPU) is a novel, non-thermal technology the application of which has been primarily evaluated in managing food quality. The application of high power ultrasound in wine technology is therefore directed at modulating microbial activity during fermentation, extraction of phenolic and aroma compounds from grapes to must, as well as at accelerating aging reactions in wine. The main aim of this article was to evaluate the effect of different HPU process parameters on sustaining the phenolic and aroma composition of red wine and its colour characteristics. Three different red wines, including Cabernet Sauvignon, Merlot, and Plavac mali, were treated with high power ultrasound (20kHz), considering the variations in ultrasound probe diameter size (12.7 and 19 mm), amplitude level (20, 30, and 40 %), and processing time (2, 4, and 6 minutes). Total polyphenol content, total anthocyanin concentration, and chromatic characteristics were analyzed by spectrophotometry, free anthocyanins were analysed by high performance liquid chromatography, and wine aroma compounds were analyzed by gas chromatography combined with solid-phase microextraction. The obtained results show that ultrasonic irradiation induces chemical changes in phenolic composition, chromatic characteristics, and aroma compounds concentration, and accelerates chemical reactions responsible for wine aging. The intensity of the mentioned chemical changes depends on the selected processing parameters and on the treated variety. Among three different parameters, the selection of the probe diameter was showed to be most significant factor influencing chemical composition, followed by the amplitude level and processing time. The smaller diameter probe size (12.7 mm), lowest amplitude (20%), and a shorter processing time (2 minutes) showed a more favourable and lighter effect on the chemical composition of the treated red wines.
Keywords
high power ultrasound; red wine; polyphenols; colour; aroma
Hrčak ID:
191220
URI
Publication date:
20.12.2017.
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