ArticleFoods (Basel, Switzerland)2022
Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- A comparative study on quality and flavor of plum wine under different aging techniques.Food chemistry: X · 2026Article
- Ultrasound-driven co-culture fermentation enhances bioactive components, antioxidant activity and structural properties of Chinese yam (Dioscorea opposita Thunb).Ultrasonics sonochemistry · 2026Article
- Wine Bottle Refinement: A Review of Emerging Aging Strategies.Foods (Basel, Switzerland) · 2026Review
- Optimization of sonication for preserving the biochemical and physicochemical attributes of pomegranate arils during storage.Ultrasonics sonochemistry · 2026Article
- A method for screening anthocyanin-protective yeast based on mulberry anthocyanins and its application.NPJ science of food · 2026Article
- Effect of ultrasound-assisted extraction combined with enzymatic pretreatment on bioactive compounds, antioxidant capacity and flavor characteristics of grape pulp extracts.Ultrasonics sonochemistry · 2025Article
- Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants.Foods (Basel, Switzerland) · 2025Review
- Effect of Wine Yeast (Foods (Basel, Switzerland) · 2025Article
- The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality.Foods (Basel, Switzerland) · 2025Review
- Ultrasonic replacement of natural aging: Potential strategies for improving the color, antioxidant activity, and volatile compound profile of astragalus mead.Ultrasonics sonochemistry · 2025Article
- Modeling and application of sensory evaluation of blueberry wine based on principal component analysis.Current research in food science · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Anthocyanins contribute to the attractive color of fruit wine, and their excessive degradation is deleterious to quality, especially for wine with an inherently low anthocyanin content, such as Sanhua plum wine. Ultrasonic treatment is well recognized for wine color maintenance. In the present study, fresh Sanhua plum wine was ultrasonic-treated and aged in barrels for three months. Our results demonstrate that ultrasonic treatment at 28 and 40 kHz improves color performance, as expressed by an increase in
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Registered trials
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