The Application of Ultrasonic Instead of Sulfur Dioxide in Processing of Strawberry Wine

Abstract

Using fresh strawberry fruits as materials, the impact of using ultrasound to sterilize the process of strawberry wine was studied in this paper. In the experiment, the effects of different ultrasonic frequency, ultrasonic time and ultrasonic temperature in processing of strawberry wine were studied respectively. The results indicated that the treatment with supersonic procession of 40°C, 60min and 120W could get the best pH value of strawberry wine; the treatment with supersonic procession of 40°C, 45min, 80W could get the best total acidity value; the treatment with supersonic procession of 30°C, 45min, 120W could get the best Vc content value; the treatment with supersonic procession of 40°C, 45min, 100W could get the best sensory score of strawberry wine; treated with supersonic procession of 40°C, 30min, 100W, the microbic quantity of strawberry wine could be get the lowest value. Among them, ultrasonic power had a more significant effect on the pH and total acidity of strawberry wine, as well as ultrasonic temperature on the content of Vc and ultrasonic time on the sensory evaluation and microbial quantity.