In the winemaking industry, innovative upgrades to traditional techniques have always been a focus of industry attention. In recent years, ultrasonic treatment, thanks to its unique physical mechanism of action, has gradually become an emerging research direction for improving wine quality. The potential for enhancing wine quality through different ultrasonic treatment time and power settings during the critical fermentation process warrants further investigation.
The impact of ultrasonic treatment on wine quality has been scientifically verified through systematic chemical analysis. Researchers employed advanced methods such as high-performance liquid chromatography and spectrophotometry to accurately measure the content of various components in wine. The results showed that ultrasonic treatment significantly increased the content of total anthocyanins and total phenols in wine. This phenomenon is attributed to the cavitation and mechanical effects of ultrasound, which disrupt the cell wall structure of the grape skin, promoting the release of more phenolic compounds into the wine. Ultrasonic treatment also reduces the degradation rate of anthocyanins, stabilizing their chemical structure and thereby improving the color stability of the wine, imparting a more appealing hue. During the aging process, the ultrasonically treated group showed lower ethyl carbamate levels than the non-ultrasonicated group. This finding strongly supports the safety of the wine. As a potential carcinogen, the reduction in ethyl carbamate levels undoubtedly enhances the quality and safety of the wine.
In terms of sensory quality, wines treated with different ultrasonic treatment parameters exhibited significant differences. Experimental data showed that wines treated with 100W ultrasonic power for 20 minutes stood out from the competition, receiving higher scores in the sensory evaluations of a professional tasting panel. Their taste was more harmonious, thanks to the micro-agitation of the molecules in the wine by ultrasonic treatment, which promoted a more even distribution of flavor compounds and achieved an optimal balance between sweetness and sourness. Wines treated with 500W ultrasonic power for 40 minutes exhibited superior aroma, with high levels of volatile compounds. These volatile compounds include esters, aldehydes, alcohols, and other aroma components, imparting a richer and more elegant aroma to the wine, allowing consumers to experience a richer olfactory experience.
Ultrasonic treatment, with its dual advantages of optimizing chemical composition and enhancing sensory quality, demonstrates broad potential as a technology for enhancing wine quality. With further research and improved technology, ultrasonic treatment is expected to become a key innovation in winemaking, bringing consumers higher-quality wines.
