ArticleMolecules (Basel, Switzerland)2021
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
13 citing papers in PubMed, 34 citations in OpenAlex.
- Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression.Foods (Basel, Switzerland) · 2026Review
- Oxidative pre-stress ofFood chemistry: X · 2026Article
- Ultrasonic replacement of natural aging: Potential strategies for improving the color, antioxidant activity, and volatile compound profile of astragalus mead.Ultrasonics sonochemistry · 2025Article
- Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes.Foods (Basel, Switzerland) · 2024Article
- Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine.Ultrasonics sonochemistry · 2024Article
- Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines.Journal of agricultural and food chemistry · 2024Article
- High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?Foods (Basel, Switzerland) · 2023Article
- The state-of-the-art research of the application of ultrasound to winemaking: A critical review.Ultrasonics sonochemistry · 2023Review
- The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines.Foods (Basel, Switzerland) · 2023Article
- Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines.Molecules (Basel, Switzerland) · 2022Article
- Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification.Molecules (Basel, Switzerland) · 2021Article
- Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration.Foods (Basel, Switzerland) · 2021Article
- Effect of Microwave Maceration and SOFoods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Sonication produced an increase in the concentration of free varietal compounds such as C
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