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

Autores
Lukić, Katarina; Brnčić, Mladen; Ćurko, Natka; Tomašević, Marina; Valinger, Davor.; Denoya, Gabriela Inés; Barba, Francisco J.; Kovačević Ganić, 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: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Lukić, Katarina. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fil: Brnčić, Mladen. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fil: Ćurko, Natka. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fil: Tomašević, Marina. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fil: Valinger, Davor. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fil: Barba, Francisco J. Universidad de Valencia. Facultad de Farmacia. Departamento de Ciencias de la Alimentación, Toxicología y Medicina Forense.Área de Nutrición y Ciencia de los Alimentos, Medicina Preventiva y Salud Pública; España.
Fil: Kovačević Ganić, Karin. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fuente
Ultrasonics sonochemistry 59: 104725. (2019)
Materia
Ultrasound
Wines
Antioxidant
Aromatic Compounds
Organoleptic Properties
Ultrasonido
Vinos
Antioxidantes Naturales
Compuestos Aromáticos
Propiedades Organolépticas
High Power Ultrasound
Wine Quality
Artificial Neural Network
Ultrasonido de Alta Potencia
Calidad del Vino
Red Neuronal Artificial
Cabernet Sauvignon
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5814
Acceder
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oai_identifier_str oai:localhost:20.500.12123/5814
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wineLukić, KatarinaBrnčić, MladenĆurko, NatkaTomašević, MarinaValinger, Davor.Denoya, Gabriela InésBarba, Francisco J.Kovačević Ganić, KarinUltrasoundWinesAntioxidantAromatic CompoundsOrganoleptic PropertiesUltrasonidoVinosAntioxidantes NaturalesCompuestos AromáticosPropiedades OrganolépticasHigh Power UltrasoundWine QualityArtificial Neural NetworkUltrasonido de Alta PotenciaCalidad del VinoRed Neuronal ArtificialCabernet SauvignonIn 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: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Lukić, Katarina. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.Fil: Brnčić, Mladen. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.Fil: Ćurko, Natka. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.Fil: Tomašević, Marina. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.Fil: Valinger, Davor. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.Fil: Barba, Francisco J. Universidad de Valencia. Facultad de Farmacia. Departamento de Ciencias de la Alimentación, Toxicología y Medicina Forense.Área de Nutrición y Ciencia de los Alimentos, Medicina Preventiva y Salud Pública; España.Fil: Kovačević Ganić, Karin. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.Elsevier2019-09-09T10:58:20Z2019-09-09T10:58:20Z2019-08-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/5814https://www.sciencedirect.com/science/article/pii/S13504177193096911350-4177https://doi.org/10.1016/j.ultsonch.2019.104725Ultrasonics sonochemistry 59: 104725. (2019)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-11-06T09:40:07Zoai:localhost:20.500.12123/5814instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-11-06 09:40:07.391INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Lukić, Katarina
Ultrasound
Wines
Antioxidant
Aromatic Compounds
Organoleptic Properties
Ultrasonido
Vinos
Antioxidantes Naturales
Compuestos Aromáticos
Propiedades Organolépticas
High Power Ultrasound
Wine Quality
Artificial Neural Network
Ultrasonido de Alta Potencia
Calidad del Vino
Red Neuronal Artificial
Cabernet Sauvignon
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 Lukić, Katarina
Brnčić, Mladen
Ćurko, Natka
Tomašević, Marina
Valinger, Davor.
Denoya, Gabriela Inés
Barba, Francisco J.
Kovačević Ganić, Karin
author Lukić, Katarina
author_facet Lukić, Katarina
Brnčić, Mladen
Ćurko, Natka
Tomašević, Marina
Valinger, Davor.
Denoya, Gabriela Inés
Barba, Francisco J.
Kovačević Ganić, Karin
author_role author
author2 Brnčić, Mladen
Ćurko, Natka
Tomašević, Marina
Valinger, Davor.
Denoya, Gabriela Inés
Barba, Francisco J.
Kovačević Ganić, Karin
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Ultrasound
Wines
Antioxidant
Aromatic Compounds
Organoleptic Properties
Ultrasonido
Vinos
Antioxidantes Naturales
Compuestos Aromáticos
Propiedades Organolépticas
High Power Ultrasound
Wine Quality
Artificial Neural Network
Ultrasonido de Alta Potencia
Calidad del Vino
Red Neuronal Artificial
Cabernet Sauvignon
topic Ultrasound
Wines
Antioxidant
Aromatic Compounds
Organoleptic Properties
Ultrasonido
Vinos
Antioxidantes Naturales
Compuestos Aromáticos
Propiedades Organolépticas
High Power Ultrasound
Wine Quality
Artificial Neural Network
Ultrasonido de Alta Potencia
Calidad del Vino
Red Neuronal Artificial
Cabernet Sauvignon
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: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Lukić, Katarina. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fil: Brnčić, Mladen. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fil: Ćurko, Natka. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fil: Tomašević, Marina. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fil: Valinger, Davor. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; Croacia.
Fil: Barba, Francisco J. Universidad de Valencia. Facultad de Farmacia. Departamento de Ciencias de la Alimentación, Toxicología y Medicina Forense.Área de Nutrición y Ciencia de los Alimentos, Medicina Preventiva y Salud Pública; España.
Fil: Kovačević Ganić, Karin. Universidad de Zagreb. Facultad de Tecnología de Alimentos y Biotecnología; 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 2019-09-09T10:58:20Z
2019-09-09T10:58:20Z
2019-08-04
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/20.500.12123/5814
https://www.sciencedirect.com/science/article/pii/S1350417719309691
1350-4177
https://doi.org/10.1016/j.ultsonch.2019.104725
url http://hdl.handle.net/20.500.12123/5814
https://www.sciencedirect.com/science/article/pii/S1350417719309691
https://doi.org/10.1016/j.ultsonch.2019.104725
identifier_str_mv 1350-4177
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Ultrasonics sonochemistry 59: 104725. (2019)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1848045920319438848
score 13.087074

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