STUDY ON THE IMPACT OF ULTRASOUND ON THE AGING PROCESS OF TRADITIONAL VIETNAMESE LIQUOR

Tóm tắt

This study investigated the effects of ultrasound-assisted aging on the quality of traditional Vietnamese fruit and grain wines, specifically plum wine and purple sticky rice wine. Using a 5 mm diameter ultrasound probe at amplitudes of 20% and 25% for durations of 5, 10, and 15 minutes, the changes in methanol content, total polyphenol content, total monomeric anthocyanin content, and sensory characteristics were evaluated. Results showed that ultrasound treatment significantly reduced methanol levels across all samples, with reductions up to 40 - 70% depending on the wine type and treatment duration. Polyphenol and monomeric anthocyanin content show a decrease of 20-80% through the treatments. They exhibited a two-phase trend: an initial increase due to enhanced cell disruption and extraction, followed by a decline likely caused by oxidation under prolonged or high-intensity exposure. Sensory analysis indicated that mild ultrasound conditions (e.g. 20% amplitude for 5 minutes) improved aroma and reduced harshness, whereas higher intensity and longer durations led to unfavorable sensory changes. These findings align with previous studies and suggest that controlled ultrasound application can enhance the aging process of Vietnamese traditional wines by improving quality while reducing harmful methanol content, heading to apply for industrial production.