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Peer-reviewedCC BY-NC 4.0Ultrasonics Sonochemistry

Effect of ultrasonic pretreatment on color stability and phenolic composition of aronia fruit wine during processing and aging

  • Yu-Hang Guo1
  • Li-Feng Li1
  • Ya-Na Zhao1
  • Wen-Ying Zhao2
  • Yi-Fei Liu1
  • He Li2
  1. 1School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
  2. 2Corresponding authors.
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Abstract

Color stability is a key factor limiting the quality of Aronia melanocarpa fruit wine. Therefore, improving the color stability and shortening the fermentation and aging periods of fruit wine have attracted increasing attention. This study investigated the effects of ultrasonic pretreatment with different intensities (high, medium, and low) on the color indices (color intensity (CI), lightness, red-green value, yellow-blue value, total color difference) and phenolic components during the fermentation and 60-day aging process of the wine. Among them, high-intensity ultrasonic treatment (600 W/50 °C/30 min) maximized the extraction of anthocyanins, with an extraction rate 87.4 % higher than that of traditional extraction and 7 % higher than that of enzymatic hydrolysis, and enhanced the color intensity after fermentation (the CI value was 23.2 % higher than that of the juice after fermentation). Meanwhile, medium–intensity ultrasonic treatment (420 W, 50 °C/30 min) yielded the best aging performance, with higher levels of tannins, kaempferol, and quercetin observed (anthocyanin retention rate was 61.81 %, CI increased by 5.29 %; in the control group, anthocyanin retention rate was 55.00 %, CI decreased by 20.1 %). Correlation analysis showed that anthocyanins, flavonoids, tannins, and ellagic acid were positively correlated with CI. In conclusion, ultrasonic pretreatment altered phenolic composition, increased pigment content, and enhanced color stability, providing a theoretical basis for the optimization of wine processing technology.

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Cite

BibTeXRIS
BibTeX
@article{guo2026effect,
  title = {{Effect of ultrasonic pretreatment on color stability and phenolic composition of aronia fruit wine during processing and aging}},
  author = {Yu-Hang Guo and Li-Feng Li and Ya-Na Zhao and Wen-Ying Zhao and Yi-Fei Liu and He Li},
  journal = {Ultrasonics Sonochemistry},
  year = {2026},
  month = oct,
  doi = {10.1016/j.ultsonch.2026.108137},
  url = {https://doi.org/10.1016/j.ultsonch.2026.108137},
  note = {CC BY-NC 4.0},
}
RIS
TY  - JOUR
TI  - Effect of ultrasonic pretreatment on color stability and phenolic composition of aronia fruit wine during processing and aging
AU  - Yu-Hang Guo
AU  - Li-Feng Li
AU  - Ya-Na Zhao
AU  - Wen-Ying Zhao
AU  - Yi-Fei Liu
AU  - He Li
PY  - 2026
DA  - 2026/10/24
JO  - Ultrasonics Sonochemistry
DO  - 10.1016/j.ultsonch.2026.108137
UR  - https://doi.org/10.1016/j.ultsonch.2026.108137
AB  - Color stability is a key factor limiting the quality of Aronia melanocarpa fruit wine. Therefore, improving the color stability and shortening the fermentation and aging periods of fruit wine have attracted increasing attention. This study investigated the effects of ultrasonic pretreatment with different intensities (high, medium, and low) on the color indices (color intensity (CI), lightness, red-green value, yellow-blue value, total color difference) and phenolic components during the fermentation and 60-day aging process of the wine. Among them, high-intensity ultrasonic treatment (600 W/50 °C/30 min) maximized the extraction of anthocyanins, with an extraction rate 87.4 % higher than that of traditional extraction and 7 % higher than that of enzymatic hydrolysis, and enhanced the color intensity after fermentation (the CI value was 23.2 % higher than that of the juice after fermentation). Meanwhile, medium–intensity ultrasonic treatment (420 W, 50 °C/30 min) yielded the best aging performance, with higher levels of tannins, kaempferol, and quercetin observed (anthocyanin retention rate was 61.81 %, CI increased by 5.29 %; in the control group, anthocyanin retention rate was 55.00 %, CI decreased by 20.1 %). Correlation analysis showed that anthocyanins, flavonoids, tannins, and ellagic acid were positively correlated with CI. In conclusion, ultrasonic pretreatment altered phenolic composition, increased pigment content, and enhanced color stability, providing a theoretical basis for the optimization of wine processing technology.
SN  - 1350-4177
SN  - 1873-2828
ER  -