Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines.

ABSTRACT: This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Sonication produced an increase in the concentration of free varietal compounds such as C₆ alcohols, terpenes and norisoprenoids in musts and also in wines made by 48 h of skin maceration, bein

SUBMITTER: Oliver Simancas R 

PROVIDER: S-EPMC7926635 | biostudies-literature | 2021 Feb

REPOSITORIES: biostudies-literature