Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy
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- 作者：M.J. Delgado-Gonzá ; lez ; M.M. Sá ; nchez-Guillé ; n ; M.V. Garcí ; a-Moreno<sup>1sup><sup> ; sup><sup>valme.garcia@uca.essup> ; M.C. Rodrí ; guez-Dodero ; C. Garcí ; a-Barroso ; D.A. Guillé ; n- Sá ; nchez
- 关键词：TPI ; total polyphenol index ; USEA ; ultrasound energy application ; GAE ; gallic acid equivalent ; ABV ; alcohol by volume
- 刊名：Ultrasonics Sonochemistry
- 出版年：2017
- 出版时间：May 2017
- 年：2017
- 卷：36
- 期：Complete
- 页码：226-235
- 全文大小：1849 K
- 卷排序：36
文摘
A new method of accelerated aging of wine distillates by using ultrasound is proposed. The 80% of the TPI measured after seven days of extraction was obtained in three days. Youden’s method for determining experimental condition’s influences has been applied. Ultrasound waves should be applied in continuous for better results. The accelerated process produces good sensory-analyzed spirits.