文章基本信息

标题：Comparison of Ultrasound Type and Working Parameters on the Reduction of Four Higher Alcohols and the Main Phenolic Compounds
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作者：Qingan Zhang ; Hongrong Zheng ; Shuang Cheng 等
期刊名称：Sustainability
印刷版ISSN：2071-1050
出版年度：2022
卷号：14
期号：1
页码：417
DOI：10.3390/su14010417
语种：English
出版社：MDPI, Open Access Journal
摘要：In this paper, studies were conducted by a series of single-factor experiments to investigate the effects of ultrasound types and working parameters on the higher alcohols (HA), phenolic compounds, and color properties of red wine, so as to highlight the importance of the comprehensive consideration on its application. The results indicate that ultrasound devices and working parameters do have some definite influences on the HA of wine; moreover, the ultrasound bath (SB-500DTY) is better than the SCIENTZ-950E and the KQ-300VDE. With the SB-500DTY employed to further investigate its effects on phenols and color properties other than on HA, unexpectedly, some variations of color parameters are opposite to the results ever obtained from other ultrasound conditions. In summary, all these results suggest that both the ultrasound type and parameters should be fully considered or neutralized so as to have a comprehensive evaluation about its application, instead of some contradictory results.