Comparison of Ultrasound Type and Working Parameters on the Reduction of Four Higher Alcohols and the Main Phenolic Compounds

Qingan Zhang, Hongrong Zheng, Shuang Cheng, Bowen Xu and Penghui Guo
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Qingan Zhang: Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473000, China
Hongrong Zheng: Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an 710062, China
Shuang Cheng: Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473000, China
Bowen Xu: Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an 710062, China
Penghui Guo: Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an 710062, China

Sustainability, 2021, vol. 14, issue 1, 1-17

Abstract: In this paper, studies were conducted by a series of single-factor experiments to investigate the effects of ultrasound types and working parameters on the higher alcohols (HA), phenolic compounds, and color properties of red wine, so as to highlight the importance of the comprehensive consideration on its application. The results indicate that ultrasound devices and working parameters do have some definite influences on the HA of wine; moreover, the ultrasound bath (SB-500DTY) is better than the SCIENTZ-950E and the KQ-300VDE. With the SB-500DTY employed to further investigate its effects on phenols and color properties other than on HA, unexpectedly, some variations of color parameters are opposite to the results ever obtained from other ultrasound conditions. In summary, all these results suggest that both the ultrasound type and parameters should be fully considered or neutralized so as to have a comprehensive evaluation about its application, instead of some contradictory results.

Keywords: ultrasound; reduction; wine; higher alcohols; phenolic compounds (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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