Microwave irradiation: Reduction of higher alcohols in wine and the effect mechanism by employing model wine

In this paper, the effects on the rheological properties, particle size distribution, and fluorescence properties of red wine were investigated under microwave irradiation, and the mechanism of the effects of microwave irradiation on the sensory properties of red wine was discussed. The results showed that the effect of microwave on the rheological properties in red wine could be fitted by the Power-law model and Carson model, through the analysis of the rheological constants, yield stress, and viscosity coefficient of wine, it was found that microwave treatment could improve leg phenomenon and thickening effect by the change of rheological properties; the particle size distribution in wine indicated that microwave irradiation did change the particle size distribution through friction effect and oxidative polymerization, resulting in the wine’s visual effect and mouthfeel; the wine quality could be improved by enhancing the fluorescence intensity under different microwave conditions, which meant that microwave technology could speed up the formation of fluorescent substances, such as the polymerization of flavan-3-ols. In conclusion, microwave treatment could modify the sensory characteristics of wine, and further provide the theoretical basis for the application of microwave in winemaking. 

Microwave Irradiation: Effects of Particle Size Distribution, Rheological and Fluorescent Characteristic of Red Wine

In this paper, taking red wine model solution containing cyanidin-3-O-glucoside (Cy-3-glu) as the research object, the effects of caffeic acid, (+)-catechin, and gallic acid on wine colour and its copigment mechanism were studied. The spectral changes of model wine solutions were monitored during storage for 400 days to analyze the effect of co-pigments on wine colour, showing that caffeic acid and (+)-catechin had a certain promoting effect on wine colour, while gallic acid had little effect on the colour of red wine. In addition, microwave irradiation further improved copigmentation effect of caffeic acid and (+)-catechin, resulting in faster change in the wine colour. All results indicated that the addition of the co-pigments (caffeic acid, (+)-catechin) and microwave irradiation could rapidly improve the wine colour, resulting in the quick adjustment of the wine colour using these artificial ageing technologies. 

Strategies for Wine Colour Modification: Copigmentation Effect of Phenolic Compounds During Wine Storage Under Microwave Irradiation

Microwave Irradiation: the Influence on the Production of Xanthylium Cation Pigments in Model Wine

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Microwave Irradiation: the Influence on the Production of Xanthylium Cation Pigments in Model Wine