Use of Non-Destructive Ultrasonic Techniques as Characterization Tools for Different Varieties of Wine.

ABSTRACT: In this work, we have verified how non-destructive ultrasonic evaluation allows for acoustically characterizing different varieties of wine. For this, a 3.5 MHz transducer has been used by means of an immersion technique in pulse-echo mode. The tests were performed at various temperatures in the range 14-18 °C. The evaluation has been carried out studying, on the one hand, conventional analysis parameters (velocity and attenuation) and, on the other, less conventional parameters (frequency components). The experimental study comprised two stages. In the first, the feasibility of the study was checked by inspecting twelve samples belonging to six varieties of red and white wine. The results showed clearly higher ultrasonic propagation velocity values in the red wine samples. In the second,

SUBMITTER: Corbacho JA 

PROVIDER: S-EPMC11244362 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature