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

Autores
Lukic, Katarina; Brncic, Mladen; Curko, Natka; Tomacevic, Marina; Valinger, Davor; Denoya, Gabriela Inés; Barba, Francisco J.; Kovacevic Ganic, Karin
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 lower amplitude and treatment duration. Selected ANN models showed the best predictions for the chromatic characteristics followed by total phenolics and anthocyanins. The changes induced by HPU treatment after 6 months of aging were mainly detected in the composition of phenolic compounds (both total and individual), where higher concentration of antioxidants (sulfur dioxide and glutathione) slowed down the decrease rate of these compounds during aging. However, HPU treatment did not influence most of the chromatic characteristics and aroma compounds, except lightness and fatty acids. The obtained results indicated that suitable ultrasound treatment might accelerate some aging reactions and shorten the period of wine aging.
Fil: Lukic, Katarina. University Of Zagreb; Croacia
Fil: Brncic, Mladen. University Of Zagreb; Croacia
Fil: Curko, Natka. University Of Zagreb; Croacia
Fil: Tomacevic, Marina. University Of Zagreb; Croacia
Fil: Valinger, Davor. University Of Zagreb; Croacia
Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Barba, Francisco J.. Universidad de Valencia; España
Fil: Kovacevic Ganic, Karin. University Of Zagreb; Croacia
Materia
ANTIOXIDANTS
ARTIFICIAL NEURAL NETWORK (ANN)
HIGH POWER ULTRASOUND (HPU)
ULTRASONIC BATH
ULTRASONIC PROBE
WINE QUALITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/159962
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wineLukic, KatarinaBrncic, MladenCurko, NatkaTomacevic, MarinaValinger, DavorDenoya, Gabriela InésBarba, Francisco J.Kovacevic Ganic, KarinANTIOXIDANTSARTIFICIAL NEURAL NETWORK (ANN)HIGH POWER ULTRASOUND (HPU)ULTRASONIC BATHULTRASONIC PROBEWINE QUALITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In 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 lower amplitude and treatment duration. Selected ANN models showed the best predictions for the chromatic characteristics followed by total phenolics and anthocyanins. The changes induced by HPU treatment after 6 months of aging were mainly detected in the composition of phenolic compounds (both total and individual), where higher concentration of antioxidants (sulfur dioxide and glutathione) slowed down the decrease rate of these compounds during aging. However, HPU treatment did not influence most of the chromatic characteristics and aroma compounds, except lightness and fatty acids. The obtained results indicated that suitable ultrasound treatment might accelerate some aging reactions and shorten the period of wine aging.Fil: Lukic, Katarina. University Of Zagreb; CroaciaFil: Brncic, Mladen. University Of Zagreb; CroaciaFil: Curko, Natka. University Of Zagreb; CroaciaFil: Tomacevic, Marina. University Of Zagreb; CroaciaFil: Valinger, Davor. University Of Zagreb; CroaciaFil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Barba, Francisco J.. Universidad de Valencia; EspañaFil: Kovacevic Ganic, Karin. University Of Zagreb; CroaciaElsevier Science2019-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/159962Lukic, Katarina; Brncic, Mladen; Curko, Natka; Tomacevic, Marina; Valinger, Davor; et al.; Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine; Elsevier Science; Ultrasonics Sonochemistry; 59; 12-2019; 1-141350-4177CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S1350417719309691info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ultsonch.2019.104725info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-05T10:15:30Zoai:ri.conicet.gov.ar:11336/159962instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-05 10:15:31.099CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
title Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
spellingShingle Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
Lukic, Katarina
ANTIOXIDANTS
ARTIFICIAL NEURAL NETWORK (ANN)
HIGH POWER ULTRASOUND (HPU)
ULTRASONIC BATH
ULTRASONIC PROBE
WINE QUALITY
title_short Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
title_full Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
title_fullStr Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
title_full_unstemmed Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
title_sort Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
dc.creator.none.fl_str_mv Lukic, Katarina
Brncic, Mladen
Curko, Natka
Tomacevic, Marina
Valinger, Davor
Denoya, Gabriela Inés
Barba, Francisco J.
Kovacevic Ganic, Karin
author Lukic, Katarina
author_facet Lukic, Katarina
Brncic, Mladen
Curko, Natka
Tomacevic, Marina
Valinger, Davor
Denoya, Gabriela Inés
Barba, Francisco J.
Kovacevic Ganic, Karin
author_role author
author2 Brncic, Mladen
Curko, Natka
Tomacevic, Marina
Valinger, Davor
Denoya, Gabriela Inés
Barba, Francisco J.
Kovacevic Ganic, Karin
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANTS
ARTIFICIAL NEURAL NETWORK (ANN)
HIGH POWER ULTRASOUND (HPU)
ULTRASONIC BATH
ULTRASONIC PROBE
WINE QUALITY
topic ANTIOXIDANTS
ARTIFICIAL NEURAL NETWORK (ANN)
HIGH POWER ULTRASOUND (HPU)
ULTRASONIC BATH
ULTRASONIC PROBE
WINE QUALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 lower amplitude and treatment duration. Selected ANN models showed the best predictions for the chromatic characteristics followed by total phenolics and anthocyanins. The changes induced by HPU treatment after 6 months of aging were mainly detected in the composition of phenolic compounds (both total and individual), where higher concentration of antioxidants (sulfur dioxide and glutathione) slowed down the decrease rate of these compounds during aging. However, HPU treatment did not influence most of the chromatic characteristics and aroma compounds, except lightness and fatty acids. The obtained results indicated that suitable ultrasound treatment might accelerate some aging reactions and shorten the period of wine aging.
Fil: Lukic, Katarina. University Of Zagreb; Croacia
Fil: Brncic, Mladen. University Of Zagreb; Croacia
Fil: Curko, Natka. University Of Zagreb; Croacia
Fil: Tomacevic, Marina. University Of Zagreb; Croacia
Fil: Valinger, Davor. University Of Zagreb; Croacia
Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Barba, Francisco J.. Universidad de Valencia; España
Fil: Kovacevic Ganic, Karin. University Of Zagreb; Croacia
description 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 lower amplitude and treatment duration. Selected ANN models showed the best predictions for the chromatic characteristics followed by total phenolics and anthocyanins. The changes induced by HPU treatment after 6 months of aging were mainly detected in the composition of phenolic compounds (both total and individual), where higher concentration of antioxidants (sulfur dioxide and glutathione) slowed down the decrease rate of these compounds during aging. However, HPU treatment did not influence most of the chromatic characteristics and aroma compounds, except lightness and fatty acids. The obtained results indicated that suitable ultrasound treatment might accelerate some aging reactions and shorten the period of wine aging.
publishDate 2019
dc.date.none.fl_str_mv 2019-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/159962
Lukic, Katarina; Brncic, Mladen; Curko, Natka; Tomacevic, Marina; Valinger, Davor; et al.; Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine; Elsevier Science; Ultrasonics Sonochemistry; 59; 12-2019; 1-14
1350-4177
CONICET Digital
CONICET
url http://hdl.handle.net/11336/159962
identifier_str_mv Lukic, Katarina; Brncic, Mladen; Curko, Natka; Tomacevic, Marina; Valinger, Davor; et al.; Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine; Elsevier Science; Ultrasonics Sonochemistry; 59; 12-2019; 1-14
1350-4177
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S1350417719309691
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ultsonch.2019.104725
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.087074

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