Effect of Ultrasonic Treatment on Color of'Yan 73'Dry Red Wine
Ultrasonic technology has been widely used in liquid food in recent years.In this paper,the color change and effect on phenols and other substances of'Yan73'dry red wine with high-anthocyanin were studied after one-time ultrasonication(OU)and one-time ultrasonic water bath(OUB)treatment.The results showed that the color intensity decreased and hue increased,Red%decreased significantly,Yellow%and Blue%increased significantly after OU and OUB treatments,and wine color changed in the direction of purple red.Ultrasonic treatment effectively inhibited the color browning of red wine and significantly increased the content of polymeric pigment,which was conducive to the stability of wine color.Meanwhile,ultrasonic treatment decreased the content of calcium ion,total phenol and total anthocyanin,and increased the content of iron ion and tannin.Overall,the effect of OU treatment on red wine was higher than that of OUB treatment,indicating that OU is an effective way to accelerate wine aging and promote sensory changes in red wine.
ultrasonicationultrasonic water bathanthocyanincoloraccelerating aging
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