engleski

Changes in wine aroma influenced by ultrasonic bath treatment

High power ultrasound is often regarded as potential alternative method for improving the wine quality, especially for shortening the wine aging process through mechanisms influenced by formation of acoustic cavitation of microbubbles. The ultrasound processing is usually carried out by the use of ultrasonic probe device or ultrasonic bath, wherein the ultrasonic bath is especially emphasized as less invasive ultrasonic technique. The aim of this research was to investigate the influence of ultrasonic bath treatment on the aroma compounds of white wine Graševina (Vitis vinifera L.). During the treatment, different process parameters were applied: amplitude (100, 60 and 40%), frequency (80 and 37 kHz), bath temperature (20, 40 and 60 °C) and duration of treatment (20, 50, 65 and 90 min). Immediately after the treatment, aroma compounds were determined and compared to control, non-treated wine. The solid-phase microextraction and gas chromatography coupled with mass spectrometry (SPME-GC/MS) was used for aroma compounds analyses. Results showed different trends regarding the applied sonication parameters. The most important discriminant factors affecting the changes in aroma composition were temperature and treatment duration, wherein higher temperatures as well as longer treatment durations resulted in significant decrease of analyzed compounds. Regarding the applied amplitude, changes were pronounced in a much lesser extent than those of temperature and duration. Finally, no clear conclusion could be drawn regarding the variations in frequency level. These results suggest that application of ultrasonic bath systems for wine treatments should be performed at lower bath temperatures, as well as shorter treatment durations.

aroma, white wine, ultrasonic bath treatment

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