High efficient aging of sweet red wine by ultrasonic treatment and acoustic radical chemistry explanation

This study investigated the effects of low-power, low-temperature, and short-duration ultrasonic treatment on the quality of sweet red wine (SRW) to optimize flavor aging. Experiments were conducted by varying temperature (10-30 °C), duration (30-180 min), and power (100-300 W), with subsequent analysis of total sugar, acidity, tannins, esters, phenolic content, and antioxidant activity. Results demonstrated that low-power and low-temperature ultrasonic treatment effectively modulated the sugar-acid ratio in SRW. Tannin content exhibited minimal temperature dependence but was significantly influenced by ultrasonic power and duration, with duration exerting the strongest effect. Total ester content decreased with prolonged ultrasound exposure, though this reduction was mitigated under low-power conditions. Phenolic content declined as ultrasonic intensity increased. Sensory evaluation identified optimal aging parameters at 20 °C, 90 min, and 200 W. These results confirm that low-power, short-term ultrasound effectively ages sweet red wine while improving quality. This method offers a practical alternative to traditional aging, with potential benefits for wine production efficiency and quality control.