Using of ultrasound in grape wine making process

Author

Khmelev, Vladimir N. ; Sevodin, Valeriy P. ; Shesternin, Vladimir I. ; Kuzovnikov, Yuriy M. ; Levin, Sergey V.

Author_Institution

Biysk Technol. Inst., Altay State Tech. Univ., Biysk, Russia

fYear

2015

fDate

June 29 2015-July 3 2015

Firstpage

218

Lastpage

220

Abstract

Wines were obtained on a base of Altay region early grape varieties with using of different methods such as ultrasonic and enzyme treatment. Enzyme treatment of marc was increased intensity of wine coloring. Ultrasonic treatment of marc was facilitated to accumulation of polythenols and anthocyanins and significantly influenced on quantity of monomeric fraction of anthocyanins. It was determined taste estimation of dry wines. Quantitative ratio of coloring substances was found.

Keywords

beverages; biochemistry; biotechnology; enzymes; food additives; ultrasonic applications; Altay region early grape varieties; anthocyanin accumulation; dry wines; enzyme treatment; grape wine making process; monomeric fraction quantity; polythenol accumulation; quantitative ratio; taste estimation; ultrasonic treatment; wine coloring substances; Acoustics; Biochemistry; Color; Pipelines; Plastics; Ultrasonic imaging; Grape wine; anthocyanins; ultrasound;

fLanguage

English

Publisher

ieee

Conference_Titel

Micro/Nanotechnologies and Electron Devices (EDM), 2015 16th International Conference of Young Specialists on

Conference_Location

Erlagol

ISSN

2325-4173

Print_ISBN

978-1-4673-6718-9

Type

conf

DOI

10.1109/EDM.2015.7184530

Filename

7184530