Ontology highlight
ABSTRACT:
SUBMITTER: Wu Z
PROVIDER: S-EPMC9407089 | biostudies-literature | 2022 Aug
REPOSITORIES: biostudies-literature

Wu Zhiqian Z Li Xusheng X Zeng Yingyu Y Cai Dongbao D Teng Zhaojun Z Wu Qixia Q Sun Jianxia J Bai Weibin W
Foods (Basel, Switzerland) 20220813 16
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 ...[more]