0000000001070354

AUTHOR

Davor Valinger

showing 1 related works from this author

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

2019

Abstract In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 months of aging in bottles. Lower amplitude and temperature, shorter treatment duration and particularly lower frequency showed a more favorable and milder effect on the chemical composition of wine. In the case of the ultrasonic probe treatment, similar effect was achieved primarily by a larger probe diameter as well as lo…

LightnessAntioxidantAcoustics and Ultrasonicsmedicine.medical_treatmentOrganoleptic02 engineering and technology010402 general chemistry01 natural sciencesInorganic Chemistryhigh power ultrasound ; HPU ; wine quality ; antioxidants ; ultrasonic bath ; ultrasonic probe ; artificial neural network (ANN)medicineChemical Engineering (miscellaneous)Environmental ChemistryRadiology Nuclear Medicine and imagingFood scienceChemical compositionAromaWinebiologyChemistryOrganic ChemistryAging of winefood and beverages021001 nanoscience & nanotechnologybiology.organism_classification0104 chemical sciencesComposition (visual arts)0210 nano-technology
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