RT journal article
T1 Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration
A1 Aragón García, Fátima
A1 Ruiz Rodríguez, Ana
A1 Palma Lovillo, Miguel
A2 Química Analítica
K1 aroma
K1 ultrasound
K1 pre-fermentative maceration
K1 wine
K1 muscat
AB This research focuses on the aromatic composition of Muscat of Alexandria wines afterthe application of ultrasound for 40 or 80 min during a 4 h pre-fermentative maceration process.Two methods of ultrasound application were compared in this study: probe ultrasound and bathultrasound, for periods of 10–20 min per hour. Increases of more than 200% were obtained for someof the compounds from the skins, such as two of its terpenes, citronellol and nerol. On the other hand,increases in alcohol and ester values were registered with the application of ultrasound for 40 min.However, a significant decrease in these compounds was recorded when the ultrasound process wasextended. In fact, when ultrasound was applied for 80 min, content values were even lower thanthose registered for the wine produced without the application of ultrasound. At the sensory level,the effect resulting from probe and bath ultrasound application for different times were compared,where most of the judges successfully discriminated the wines resulting from the application ofultrasound bath. According to data, the wines resulting from the application of ultrasound bath for80 min presented the most significant differences, which affected the aromas of white fruit, tropicalfruit, stone fruit, flowers and citrus.
PB MDPI
SN 2304-8158
YR 2021
FD 2021-07
LK http://hdl.handle.net/10498/25600
UL http://hdl.handle.net/10498/25600
LA eng
NO This research was co-financed by the 2014-2020 ERDF Operational Programme and by the Department of Economy, Knowledge, Business and University of the Regional Government of Andalusia. Project reference: FEDER-UCA18-108366.
DS Repositorio Institucional de la Universidad de Cádiz
RD 07-nov-2026