The present study aimed to investigate the potential of ultrasonic treatment during fermentation for enhancing the quality of fortified wines with varying time and power settings. Chemical analysis and sensory evaluation were conducted to assess the impact of ultrasonic treatment on wine quality. Results showed that ultrasonic treatment could increase total anthocyanin and total phenol content, reduce anthocyanin degradation rate, and improve color stability. Moreover, ethyl carbamate content was lower in the ultrasonic group after aging compared to non-ultrasonic group. A combination of 200 W for 20 min resulted in higher sensory scores and more coordinated taste, while a combination of 400 W for 40 min produced higher levels of volatile compounds (21860.12 μg/L) leading to a richer and more elegant aroma. Therefore, ultrasound can be used as a potential technology to improve the quality of wine.

中文翻译：

---

发酵过程中超声波处理对加度甜酒品质的影响


本研究旨在研究发酵过程中超声波处理在不同时间和功率设置下提高强化葡萄酒质量的潜力。通过化学分析和感官评价来评估超声波处理对葡萄酒品质的影响。结果表明，超声波处理可以提高总花青素和总酚含量，降低花青素降解率，提高颜色稳定性。此外，与非超声组相比，老化后超声组的氨基甲酸乙酯含量较低。 200 W 20 分钟的组合会产生更高的感官得分和更协调的味道，而 400 W 40 分钟的组合会产生更高水平的挥发性化合物 (21860.12 µg/L)，从而产生更丰富、更优雅的香气。因此，超声波可以作为一种潜在的技术来提高葡萄酒的品质。