Online monitoring of electrical conductivity of wine induced by ultrasound

  1. Qing-An Zhang 1
  2. Yuan Shen 1
  3. Xue-Hui Fan 1
  4. Yan-Ying Yan 1
  5. Juan Francisco García Martín
  1. 1 Shaanxi Normal University
    info

    Shaanxi Normal University

    Xi'an, China

    ROR https://ror.org/0170z8493

  2. 2 Instituto de la Grasa, Spanish National Research Council
Journal:
CyTA: Journal of food

ISSN: 1947-6337,  1947-6345

Year of publication: 2016

Volume: 14

Issue: 3

Pages: 496-501

Type: Article

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More publications in: CyTA: Journal of food

Abstract

We assessed the effects of ultrasonic frequency, power, temperature and exposure time on the electric conductivity (EC) of wine to evaluate the feasibility of the online EC monitoring as an indicator to reflect the changes of wine quality under the ultrasound irradiation. Results showed that the continuously monitored curve of EC was significantly different from the values recorded at the beginning and end of sonication. An abrupt rise and a rapid drop of wine EC were observed at the start and end points of sonication, respectively, in all working conditions. With regards to the assayed wine temperatures, the effect exerted by this parameter on EC before sonication was totally different from that observed when the samples were cooled down after ultrasound treatment. All in all, these results suggest that the online EC monitoring of wine may be used as an efficient indicator to control and reflect the real changes of wine under ultrasound treatment.

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