Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar

Jiménez-Sánchez, María; Durán‐Guerrero, Enrique; Rodríguez‐Dodero, M. Carmen; Barroso, Carmelo Garcı́a

doi:10.1016/j.ultsonch.2020.105244

Cited by 15 publications

(9 citation statements)

References 45 publications

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“…It was also reported that this technology behaves effectively during degassing and oxygen removal from the product (Chemat & Khan, 2011). While this ultrasound has been successfully used to enhance the extraction from oak chips atrelatively small scales (Jiménez‐Sánchez, Durán‐Guerrero, Rodríguez‐Dodero, Barroso, & Castro, 2020; Tao et al, 2014), there is a need to use such an innovative approach to design and develop a new scalable extraction system in oak barrels.…”

Section: Introductionmentioning

confidence: 99%

An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption

Gavahian

Chu

Ratchaneesiripap

2021

J Food Process Engineering

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Rice spirit-based (RSB) products, such as rice wine, are commonly used in several Asian cuisines. While RSB can be enriched with phenolic compounds (e.g., through extraction from oak barrel) to develop a healthier product with a new flavor, such a process is expected to be time-consuming. At the same time, the culinary and adult beverage industry demands approaches for developing innovative products based on affordable alternatives to barley. Therefore, an ultrasound-based system was set up in a 10-L oak barrel to develop a new RSB product that referred to as "Mhiskey" in this study. The system was run at 0, 275, and 550 W, and changes in total phenolics, color values (L*, a*, b*, color intensity, and overall color changes), pH, and degrees Brix were studied during the extraction process. According to the results, this system reduced the extraction time, enhanced the total phenolic compounds, and produced a Mhiskey with similar physical properties to those of the conventional method.Increasing sonication power reduced the extraction time significantly but did not affect the specific energy consumption. In terms of total phenolics, the final products had up to 162 mg GAE per L sample. This new system is scalable and can be implemented in the industry after further economic and technical evaluations. Furthermore, the product developed in the present study might be evaluated for commercialization (e.g., for culinary purposes) after sensory and market research. Practical applicationsThis study proposed a new extraction system based on ultrasound technology that can be used to process rice spirit-based (RSB). The system is scalable and can be adopted in the industry to reduce the processing time which can provide benefits for wineries. Also, the energy consumption can be reduced by optimizing the processing parameters. The technical information reported in this work can also be used as a base for process optimization at an industrial scale. At the same time, the final product of this process, that is, Mhiskey, has the potential to be sold in the market at a competitive price. | INTRODUCTIONAlcoholic ingredients and drinks can be considered significant economic assets around the world (Eriksson,

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Section: Introductionmentioning

confidence: 99%

An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption

Gavahian

Chu

Ratchaneesiripap

2021

J Food Process Engineering

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“…Above all, it could be known that fruity aromas were the major aroma quality of crabapple vinegars. Actually, the characteristic aroma in vinegar was created by the interaction among various volatile components, such as the redox, esterification, Maillard reaction and others [ 8 , 26 , 42 ]. The alcohols with higher OAV values in crabapple vinegar were 2-Ethyl-1-hexanol with citrus and rose fragrances, phenethyl alcohol with woody and gardenia fragrance, and Hexyl alcohol with pineapple sweet fragrance.…”

Section: Resultsmentioning

confidence: 99%

“…Vinegar is a fermented sour liquid flavoring made from grains or fruits (especially grapes) containing sugar and starch that are fermented by alcohol and acetic acid [ [5] , [6] ]. More and more food industries are willing to explore new products of vinegar since its many beneficial effects on health like anticancer, antioxidation and antibacteria [ [7] , [8] , [9] , [10] , [11] ]. Recently, the demand for fruit vinegars has increased since it is rich in organic acids, amino acids, vitamins and certain aroma compounds, and also provides special positive health benefits [ 6 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation

Zhai

Wang

et al. 2021

Ultrasonics Sonochemistry

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“…The production of high-quality vinegar is increasingly important for manufacturers as consumers’ demand for a high-quality product presents a growing trend. The quality of vinegar is heavily determined by numerous factors, among which it is worth noting the raw material, the acetification system, and, in some cases, the specific wooden casks used for its aging [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Calle

Ferreiro-González

Ruiz-Rodríguez

et al. 2021

Foods

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Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

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Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar

Cited by 15 publications

References 45 publications

An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption

An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption

An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation

A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

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