The application of 20 kHz ultrasonic waves to accelerate the aging of different wines

被引：102

作者：

Chang, ACZ

Chen, FC

机构：

[1] Inst Technol, Sect 1, ILan 260, Japan

[2] ILIT 1, Sect 1, ILan 260, Japan

来源：

FOOD CHEMISTRY | 2002年 / 79卷 / 04期

关键词：

rice wine; maize wine; sensory; ultrasonic waves; aging;

D O I：

10.1016/S0308-8146(02)00226-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Two different kinds of wine, one made from rice material and the other from maize material, were aged using 20 kHz ultrasonic waves (accelerated aging), which is widely used commercially. These two kinds of wine were also aged for 1 year in fired clay containers (standard aging, a standard conventional aging time in Asian market of rice wine). Comparisons of pH value, alcohol content, gas chromatography measurements, sensory evaluation and the time of aging were made between the two different aging processes on each of the wines. Results showed that the 20 kHz ultrasonic waves treatment aged rice wine much more quickly than standard aging, with similar quality, but did not age maize wine with comparable quality. The 20 kHz ultrasonic waves treatment has potential as a good alternative method of aging wine made from some materials but not all. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：501 / 506

页数：6

共 12 条

[1]

CHEN K, 1998, TECHNIQUES WHITE WIN

[2] RAPID EXTRACTION OF AROMA COMPOUNDS IN MUST AND WINE BY MEANS OF ULTRASOUND [J].