As a potential novel technique in the wine-making industry, ultrasound has received considerable attention. In this paper, a model wine system was constructed to investigate the effect of ultrasonic irradiation on the formation of xanthylium cation pigment derived from the (+)-catechin and the glyoxylic acid, an oxidation product of tartaric acid, so as to explore the changing mechanism of the wine color mediated by ultrasound. The results indicate that the long-term ultrasonic treatment can enhance the formation of the xanthylium cation pigment in the model wine, which is attributed to free radicals triggered by ultrasound, meanwhile, iron ions and oxygen can influence the ultrasonic effect. All these results suggest that ultrasound is promising to be employed in regulating the formation of the yellow pigment during wine aging thus modifying the wine organoleptic characteristic.

作为酿酒行业中一种潜在的新颖技术，超声波已受到相当多的关注。本文建立了一个葡萄酒模型系统，研究了超声波辐射对（+）-儿茶素和酒石酸的一种氧化产物乙醛酸的生成黄嘌呤阳离子色素形成的影响，以探索其变化。超声波介导的酒色机理。结果表明，长期超声处理可以提高模型酒中黄嘌呤阳离子色素的形成，这归因于超声触发的自由基，同时铁离子和氧会影响超声效果。