ArticleUltrasonics sonochemistry2024
Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 6 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
6 citing papers in PubMed, 9 citations in OpenAlex.
- Power Ultrasound as an Intensification Strategy in Food Biomanufacturing: Applications, Mechanisms and Perspectives.Foods (Basel, Switzerland) · 2026Review
- Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration.Food chemistry: X · 2026Article
- Ultrasound-assisted enzyme extraction of Citri Exocarpium Rubrum (Juhong) polysaccharides and its structural characteristics and evaluation of improving Parkinson's disease through HDAC6/NLRP3 pathway.Ultrasonics sonochemistry · 2025Article
- Ultrasonic replacement of natural aging: Potential strategies for improving the color, antioxidant activity, and volatile compound profile of astragalus mead.Ultrasonics sonochemistry · 2025Article
- Production, characterization and antioxidant analysis on theFood chemistry: X · 2025Article
- Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China.Food chemistry: X · 2025Article
Corrections and comments
- Erratum issued
Authors and funding
11 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study aimed to investigate the potential of ultrasonic treatment during fermentation for enhancing the quality of fortified wines with varying time and power settings. Chemical analysis and sensory evaluation were conducted to assess the impact of ultrasonic treatment on wine quality. Results showed that ultrasonic treatment could increase total anthocyanin and total phenol content, reduce anthocyanin degradation rate, and improve color stability. Moreover, ethyl carbamate content was lower in the ultrasonic group after aging compared to non-ultrasonic group. A combination of 200 W for 20 min resulted in higher sensory scores and more coordinated taste, while a combination of 400 W for 40 min produced higher levels of volatile compounds (21860.12 μg/L) leading to a richer and more elegant aroma. Therefore, ultrasound can be used as a potential technology to improve the quality of wine.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.