Abstract：
:As a potential novel technique in the wine-making industry, ultrasound has received considerable attention. In this paper, a model wine system was constructed to investigate the effect of ultrasonic irradiation on the formation of xanthylium cation pigment derived from the (+)-catechin and the glyoxylic acid, an oxidation product of tartaric acid, so as to explore the changing mechanism of the wine color mediated by ultrasound. The results indicate that the long-term ultrasonic treatment can enhance the formation of the xanthylium cation pigment in the model wine, which is attributed to free radicals triggered by ultrasound, meanwhile, iron ions and oxygen can influence the ultrasonic effect. All these results suggest that ultrasound is promising to be employed in regulating the formation of the yellow pigment during wine aging thus modifying the wine organoleptic characteristic.
journal_name
Food Chemjournal_title
Food chemistryauthors
Fu XZ,Zhang QA,Zhang BS,Liu Pdoi
10.1016/j.foodchem.2018.06.120subject
Has Abstractpub_date
2018-12-01 00:00:00pages
431-440eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31094-Xjournal_volume
268pub_type
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