Title :
Using of ultrasound in grape wine making process
Author :
Khmelev, Vladimir N. ; Sevodin, Valeriy P. ; Shesternin, Vladimir I. ; Kuzovnikov, Yuriy M. ; Levin, Sergey V.
Author_Institution :
Biysk Technol. Inst., Altay State Tech. Univ., Biysk, Russia
fDate :
June 29 2015-July 3 2015
Abstract :
Wines were obtained on a base of Altay region early grape varieties with using of different methods such as ultrasonic and enzyme treatment. Enzyme treatment of marc was increased intensity of wine coloring. Ultrasonic treatment of marc was facilitated to accumulation of polythenols and anthocyanins and significantly influenced on quantity of monomeric fraction of anthocyanins. It was determined taste estimation of dry wines. Quantitative ratio of coloring substances was found.
Keywords :
beverages; biochemistry; biotechnology; enzymes; food additives; ultrasonic applications; Altay region early grape varieties; anthocyanin accumulation; dry wines; enzyme treatment; grape wine making process; monomeric fraction quantity; polythenol accumulation; quantitative ratio; taste estimation; ultrasonic treatment; wine coloring substances; Acoustics; Biochemistry; Color; Pipelines; Plastics; Ultrasonic imaging; Grape wine; anthocyanins; ultrasound;
Conference_Titel :
Micro/Nanotechnologies and Electron Devices (EDM), 2015 16th International Conference of Young Specialists on
Conference_Location :
Erlagol
Print_ISBN :
978-1-4673-6718-9
DOI :
10.1109/EDM.2015.7184530
