Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration
This research focuses on the aromatic composition of Muscat of Alexandria wines after the application of ultrasound for 40 or 80 min during a 4 h pre-fermentative maceration process. Two methods of ultrasound application were compared in this study: probe ultrasound and bath ultrasound, for periods...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1462 |
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| author | Fátima Aragón-García Ana Ruíz-Rodríguez Miguel Palma |
| author_facet | Fátima Aragón-García Ana Ruíz-Rodríguez Miguel Palma |
| author_sort | Fátima Aragón-García |
| collection | DOAJ |
| description | This research focuses on the aromatic composition of Muscat of Alexandria wines after the application of ultrasound for 40 or 80 min during a 4 h pre-fermentative maceration process. Two methods of ultrasound application were compared in this study: probe ultrasound and bath ultrasound, for periods of 10–20 min per hour. Increases of more than 200% were obtained for some of the compounds from the skins, such as two of its terpenes, citronellol and nerol. On the other hand, increases in alcohol and ester values were registered with the application of ultrasound for 40 min. However, a significant decrease in these compounds was recorded when the ultrasound process was extended. In fact, when ultrasound was applied for 80 min, content values were even lower than those registered for the wine produced without the application of ultrasound. At the sensory level, the effect resulting from probe and bath ultrasound application for different times were compared, where most of the judges successfully discriminated the wines resulting from the application of ultrasound bath. According to data, the wines resulting from the application of ultrasound bath for 80 min presented the most significant differences, which affected the aromas of white fruit, tropical fruit, stone fruit, flowers and citrus. |
| first_indexed | 2024-03-10T10:05:32Z |
| format | Article |
| id | doaj.art-5df6bc963d234763a4de32dabdd1110d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:05:32Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5df6bc963d234763a4de32dabdd1110d2023-11-22T01:33:29ZengMDPI AGFoods2304-81582021-06-01107146210.3390/foods10071462Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative MacerationFátima Aragón-García0Ana Ruíz-Rodríguez1Miguel Palma2Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, SpainThis research focuses on the aromatic composition of Muscat of Alexandria wines after the application of ultrasound for 40 or 80 min during a 4 h pre-fermentative maceration process. Two methods of ultrasound application were compared in this study: probe ultrasound and bath ultrasound, for periods of 10–20 min per hour. Increases of more than 200% were obtained for some of the compounds from the skins, such as two of its terpenes, citronellol and nerol. On the other hand, increases in alcohol and ester values were registered with the application of ultrasound for 40 min. However, a significant decrease in these compounds was recorded when the ultrasound process was extended. In fact, when ultrasound was applied for 80 min, content values were even lower than those registered for the wine produced without the application of ultrasound. At the sensory level, the effect resulting from probe and bath ultrasound application for different times were compared, where most of the judges successfully discriminated the wines resulting from the application of ultrasound bath. According to data, the wines resulting from the application of ultrasound bath for 80 min presented the most significant differences, which affected the aromas of white fruit, tropical fruit, stone fruit, flowers and citrus.https://www.mdpi.com/2304-8158/10/7/1462aromaultrasoundpre-fermentative macerationwinemuscat |
| spellingShingle | Fátima Aragón-García Ana Ruíz-Rodríguez Miguel Palma Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration Foods aroma ultrasound pre-fermentative maceration wine muscat |
| title | Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration |
| title_full | Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration |
| title_fullStr | Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration |
| title_full_unstemmed | Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration |
| title_short | Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration |
| title_sort | changes in the aromatic compounds content in the muscat wines as a result of the application of ultrasound during pre fermentative maceration |
| topic | aroma ultrasound pre-fermentative maceration wine muscat |
| url | https://www.mdpi.com/2304-8158/10/7/1462 |
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