The state-of-the-art research of the application of ultrasound to winemaking: A critical review
As a promising non-thermal physical technology, ultrasound has attracted extensive attention in recent years, and has been applied to many food processing operation units, such as involving filtration, freezing, thawing, sterilization, cutting, extraction, aging, etc. It is also widely used in the p...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-05-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723000962 |
| _version_ | 1797450904939528192 |
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| author | Qing-An Zhang Hongrong Zheng Junyan Lin Guangmin Nie Xuehui Fan Juan Francisco García-Martín |
| author_facet | Qing-An Zhang Hongrong Zheng Junyan Lin Guangmin Nie Xuehui Fan Juan Francisco García-Martín |
| author_sort | Qing-An Zhang |
| collection | DOAJ |
| description | As a promising non-thermal physical technology, ultrasound has attracted extensive attention in recent years, and has been applied to many food processing operation units, such as involving filtration, freezing, thawing, sterilization, cutting, extraction, aging, etc. It is also widely used in the processing of meat products, fruits and vegetables, and dairy products. With regard to its application in winemaking, most of the studies available in the literature are focused on the impact of ultrasound on a certain characteristic of wine, lacking of systematic sorting of these literatures. This review systematically summarizes and explores the current achievements and problems of the application of ultrasound to the different stages of winemaking, including extraction, fermentation, aging and sterilization. Summarizing the advantages and disadvantages of ultrasound application in winemaking and its development in future development. |
| first_indexed | 2024-03-09T14:47:14Z |
| format | Article |
| id | doaj.art-3924397b01614a50bc75f41f3872e1ae |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-09T14:47:14Z |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-3924397b01614a50bc75f41f3872e1ae2023-11-27T04:14:30ZengElsevierUltrasonics Sonochemistry1350-41772023-05-0195106384The state-of-the-art research of the application of ultrasound to winemaking: A critical reviewQing-An Zhang0Hongrong Zheng1Junyan Lin2Guangmin Nie3Xuehui Fan4Juan Francisco García-Martín5School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, ChinaSchool of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, ChinaSchool of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, ChinaSchool of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, ChinaSchool of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, ChinaDepartamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Seville, Spain; Corresponding author.As a promising non-thermal physical technology, ultrasound has attracted extensive attention in recent years, and has been applied to many food processing operation units, such as involving filtration, freezing, thawing, sterilization, cutting, extraction, aging, etc. It is also widely used in the processing of meat products, fruits and vegetables, and dairy products. With regard to its application in winemaking, most of the studies available in the literature are focused on the impact of ultrasound on a certain characteristic of wine, lacking of systematic sorting of these literatures. This review systematically summarizes and explores the current achievements and problems of the application of ultrasound to the different stages of winemaking, including extraction, fermentation, aging and sterilization. Summarizing the advantages and disadvantages of ultrasound application in winemaking and its development in future development.http://www.sciencedirect.com/science/article/pii/S1350417723000962AgingExtractionFermentationWineSterilizationUltrasound |
| spellingShingle | Qing-An Zhang Hongrong Zheng Junyan Lin Guangmin Nie Xuehui Fan Juan Francisco García-Martín The state-of-the-art research of the application of ultrasound to winemaking: A critical review Ultrasonics Sonochemistry Aging Extraction Fermentation Wine Sterilization Ultrasound |
| title | The state-of-the-art research of the application of ultrasound to winemaking: A critical review |
| title_full | The state-of-the-art research of the application of ultrasound to winemaking: A critical review |
| title_fullStr | The state-of-the-art research of the application of ultrasound to winemaking: A critical review |
| title_full_unstemmed | The state-of-the-art research of the application of ultrasound to winemaking: A critical review |
| title_short | The state-of-the-art research of the application of ultrasound to winemaking: A critical review |
| title_sort | state of the art research of the application of ultrasound to winemaking a critical review |
| topic | Aging Extraction Fermentation Wine Sterilization Ultrasound |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723000962 |
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