Effect of ultrasound irradiation on the particle size distribution and rheological properties of red wine

• Main Authors: Bo-Wen Xu, Yuan Shen, Qing-An Zhang, Wu-Qi Zhao, Xuan Yi
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: CyTA - Journal of Food
• Subjects: ultrasound; red wine; particle size distribution; rheological properties
• Online Access: http://dx.doi.org/10.1080/19476337.2019.1569167
• ISSN: 1947-6337; 1947-6345

In this paper, the effects of ultrasonic treatment on the particle size distribution and rheological properties of red wine were investigated to explore the insight changing mechanism of organoleptic attributes. The results indicate that ultrasound irradiation did affect the particle size distribution by increasing the intervals of particle size distribution, which, especially for the larger particles, would strengthen the tyndall effect of wine, resulting in the wine’s visual effect in a goblet more bright and full of flavor. Moreover, the changes in wine’s rheological properties mediated by ultrasound could also be fitted by the models of Power-law and Casson, which might explain the taste changes of wine induced by ultrasound. In conclusion, some of the wine’s sensory properties can be modified by the ultrasound irradiation, which greatly contributes to the feasible explanation of the ultrasound’s application in wine-making.