Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research

• Published in: Trends in food science & technology Vol. 33; no. 1; pp. 40 - 53
• Main Authors: García Martín, Juan Francisco, Sun, Da-Wen
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.09.2013; Elsevier
• Subjects: Aging; Antiinfectives and antibacterials; antimicrobial properties; Barrels; Biological and medical sciences; bottles; electric field; Electric fields; Electric potential; Extraction; fermentation; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; grape must; phenolic compounds; ultrasonics; Ultrasound; Vitaceae; Wines; Wines and vinegars; Wine; Alcoholic beverage; State of the art; Electric field; Ageing; Research; Operating process; Ultrasound

High-quality wines are traditionally produced by ageing them in barrels or bottles. However, these processes are very time-consuming. In recent years, some physical technologies, namely ultrasound and electric fields, have been assayed to accelerate reactions within the wine (ageing techniques) or t...