Effect of ultrasound irradiation on the particle size distribution and rheological properties of red wine

Xu, Bolei; Shen, Yuan; Zhang, Qingan; Zhao, Wu-Qi; Yi, Xuan

doi:10.1080/19476337.2019.1569167

Cited by 8 publications

(4 citation statements)

References 26 publications

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“…As shown in Figure 4(a)-(c), the rheological characteristics of red wine were indeed affected along with different microwave power, temperature, and time. According to the relationship between shear rate (γ) and shear stress (τ), fluids can be divided into Newtonian and non-Newtonian fluids [22,23]. According to the results of rheological curve, the shear rate, and shear stress of red wine in the untreated samples and the microwave-treated sample were not linear, which showed that red wine under different conditions was non-Newtonian fluids; and the shear stress of all red wine quickly increased with the increase of shear rate, which could indicate that microwave treatment couldn't change the fluid characteristics of red wine.…”

Section: Rheological Characteristics Of Untreated and Microwave-treat...mentioning

confidence: 99%

Microwave Irradiation: Effects of Particle Size Distribution, Rheological and Fluorescent Characteristic of Red Wine

Yuan,

Qin,

Chen

et al. 2023

Preprint

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In this paper, the effects on the rheological properties, particle size distribution, and fluorescence properties of red wine were investigated under microwave irradiation, and the mechanism of the effects of microwave irradiation on the sensory properties of red wine was discussed. The results showed that the effect of microwave on the rheological properties in red wine could be fitted by the Power-law model and Carson model, through the analysis of the rheological constants, yield stress, and viscosity coefficient of wine, it was found that microwave treatment could improve leg phenomenon and thickening effect by the change of rheological properties; the particle size distribution in wine indicated that microwave irradiation did change the particle size distribution through friction effect and oxidative polymerization, resulting in the wine’s visual effect and mouthfeel; the wine quality could be improved by enhancing the fluorescence intensity under different microwave conditions, which meant that microwave technology could speed up the formation of fluorescent substances, such as the polymerization of flavan-3-ols. In conclusion, microwave treatment could modify the sensory characteristics of wine, and further provide the theoretical basis for the application of microwave in winemaking.

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Section: Rheological Characteristics Of Untreated and Microwave-treat...mentioning

confidence: 99%

Microwave Irradiation: Effects of Particle Size Distribution, Rheological and Fluorescent Characteristic of Red Wine

Yuan,

Qin,

Chen

et al. 2023

Preprint

View full text Add to dashboard Cite

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“…Xu et al. (2019) applied the US nonthermal processing technology to understand the mechanisms of the organoleptic qualities of Cabernet Sauvignon red wine by investigating if the particle sizes and rheology are affected by the treatment interaction. The red wine was irradiated in an ultrasonic bath at 120–300 W power, and the ratio of particles smaller than 1.000

\umu

m declined from 92.80% to 90.50%.…”

Section: Physicochemical Biological and Sensory Effects Of Us On Alco...mentioning

confidence: 99%

“…Xu et al (2019) applied the US nonthermal processing technology to understand the mechanisms of the organoleptic qualities of Cabernet Sauvignon red wine by Selected international regulations in the wineries and alcoholic beverage industries concerned with ultrasound technology…”

mentioning

confidence: 99%

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Gavahian

Manyatsi

Morata

et al. 2022

Comp Rev Food Sci Food Safe

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Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.

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“…Consumers expect to find clarity or absence of turbidity in quality wines. Turbidity (or light scattering) in wine is due to the presence of particles in suspension that block light rays, thus diffusing some of the light in different directions and creating what is called the Tyndall effect (Xu et al, 2019). This makes the wine seem opaque to various degrees.…”

Section: Temperature and Wine Stabilitymentioning

confidence: 99%

Effects of transport conditions on the stability and sensory quality of wines

et al. 2021

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The quality of wine can be affected by several factors after bottling: temperature changes, shipment time, type and amount of mechanical stress (vibrations) and environmental conditions, such as light exposure and relative humidity. The effects of delivery using different packaging systems (boxes, bottles, containers) and the impacts of mode of shipment (car, truck, airplane and cargo ship) are reviewed, along with compositional markers, the reactions leading to off-odours and/or off-flavours and the approaches to monitoring transportation conditions (temperature, relative humidity and type and entity of vibration) and their impacts on the sensory profile of the wine. Temperature fluctuations are more prevalent during the transport of wine over land than by sea, and may lead to a decrease in the fresh, fruity and floral aromas of the wine and to premature aging due to the ‘pump’ effect (repeated expansion and contraction cycles). Trans-shipment phases should be reduced to a minimum, especially in hot climates. Vibrations, even for a short period of time (15 days), can alter the overall quality of the product.

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Effect of ultrasound irradiation on the particle size distribution and rheological properties of red wine

Cited by 8 publications

References 26 publications

Microwave Irradiation: Effects of Particle Size Distribution, Rheological and Fluorescent Characteristic of Red Wine

Microwave Irradiation: Effects of Particle Size Distribution, Rheological and Fluorescent Characteristic of Red Wine

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Effects of transport conditions on the stability and sensory quality of wines

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