2011•Food and Nutrition in ChinaRequires access

Research Advance on Ultrasonic Aging of Wine Products

Huijun Zou

Abstract

Conventional aging of wine products has many disadvantages,such as the long length of aging time and the large cost of wine products.However,ultrasonic aging can activate the molecule of wine and accelerate the rate of reaction,so it can shorten the aging time of wine.In this article,we analyzed the mechanism of ultrasonic aging,and then summarized the research advance of ultrasonic aging in grape wine,white wine,yellow wine and juice wine.At last,we made a conclusion of ultrasonic aging and put forward new ideas.

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Key concepts: Wine, White Wine, Aging of wine, Ultrasonic sensor, Wine color, Grape wine, Food science, Chemistry