Food and Fermentation Industries >

2014 , Vol. 40 >Issue 01: 143 - 147

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.023

Food and Fermentation Industries

Progress of accelerated red wine ageing technique mediated by ultrasound treatment

  • ZHANG Qing-an ,
  • FAN Xue-hui ,
  • YUAN Jiang-feng
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Online published: 2014-01-25

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Abstract

Wine and its artificial ageing techniques were introduced and summarized in this paper.Besides these,the research and application of the accelerated wine ageing technology mediated by ultrasound in China and abroad were also reviewed.Finally,the critical problems of the mechanism and industrialization of the ultrasound-induced wine ageing technique in future were suggested.

Key words： ultrasound;;ageing;;red wine;;research progress

Cite this article

ZHANG Qing-an , FAN Xue-hui , YUAN Jiang-feng . Progress of accelerated red wine ageing technique mediated by ultrasound treatment[J]. Food and Fermentation Industries, 2014 , 40(01) : 143 -147 . DOI: 10.13995/j.cnki.11-1802/ts.2014.01.023

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