Abstract
The influence and its mechanism of ultrasound on acetaldehyde/glyoxylic acid competing bridged the polymerization coloration of flavan-3-ols in model wine solution were investigated by high-performance liquid chromatography-mass spectrometry (HPLC-MS) and kinetics and thermodynamic model. The results indicate that ultrasound could significantly accelerate the polymerization coloration and further modify wine color. In addition, the polymerization reaction conformed first-order reaction model, and the reaction rate constant (k) values were markedly increased by ultrasound, accelerating the coloration reaction, especially in the model wine containing glyoxylic acid. Besides, the polymerization processing was non-spontaneous and endothermic according to the thermodynamic analysis. In conclusion, ultrasound was indeed conducive to accelerate glyoxylic acid/acetaldehyde-bridged the polymerization of flavan-3-ols and further effect the wine color, which could provide a theoretical basis for the scientific analysis of the mechanism of ultrasound modifying wine color.
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