Ultrasound and its coupled oak blocks treatment based on absorbed energy density for comprehensive insight and scale-up consideration of phenolic and astringency profiles in red wines

Shengnan Wang; Yiran Li; Zeqiang Ma; Tingting Ma; Yulin Fang; Xiaoyu Wang; Xiangyu Sun

doi:10.1016/j.foodchem.2024.141518

Ultrasound and its coupled oak blocks treatment based on absorbed energy density for comprehensive insight and scale-up consideration of phenolic and astringency profiles in red wines

Food Chem. 2024 Oct 9;463(Pt 4):141518. doi: 10.1016/j.foodchem.2024.141518. Online ahead of print.

Authors

Shengnan Wang¹, Yiran Li², Zeqiang Ma³, Tingting Ma⁴, Yulin Fang², Xiaoyu Wang⁵, Xiangyu Sun⁶

Affiliations

¹ College of Enology, Northwest A&F University, Yangling 712100, China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, China.
² College of Enology, Northwest A&F University, Yangling 712100, China.
³ Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China.
⁴ College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
⁵ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, China. Electronic address: wangxiaoyu@snnu.edu.cn.
⁶ College of Enology, Northwest A&F University, Yangling 712100, China. Electronic address: sunxiangyu@nwafu.edu.cn.

PMID: 39413725
DOI: 10.1016/j.foodchem.2024.141518

Abstract

Ultrasound and ultrasound-coupled oak blocks techniques on the phenolic and astringency profiles of Petit Verdot wines were discussed in this study. The relationship between techniques at varying absorbed energy density (AED) gradients and astringency was revealed, elucidating potential molecular mechanisms regarding compound interactions. Ultrasound was found to promote phenolics degradation and condensed tannins maturation, while oak blocks improved ellagitannins release into wines, facilitating polycondensation reactions to form larger complexes. Phenolics binding to salivary proteins decreased at low AED values (0-33.07 J/mL), enhanced at high AED values (66.14-165.34 J/mL), and reduced salivary proteins' precipitation ability. Treated samples significantly altered astringency's global terminology and sensory attributes across oral regions, with oak blocks enriching the astringency hierarchy. Multivariate analysis identified an optimal ultrasound AED of 0 to 33.07 J/mL, and an effective PLS-DA model was developed for industrial scale-up considerations, aiming to cost-effectively enhance the organoleptic quality of wines.

Keywords: Astringency; Molecular interactions; Oak; Phenolics; Red wine; Ultrasound.