Effects of Ultrasonic Irradiation on Phenolic Compounds in Wine

Abstract

Red wine has been of interest recently because many poly-phenols, that are considered to be good for health, are contained therein. Since ultrasonic irradiation accelerates maturation, its effects on phenolic compounds in wine were investigated in this study. Effects were evaluated using the indices developed by Glories. It was found that weak ultrasonic irradiation promotes an increase in the amount of phenolic compounds in red wine.