Effects of Ultrasonic Treatment under Mix Frequencies on Chinese Rice Wine Maturation
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Abstract:
Through the establishment of a balanced incomplete block design sensory evaluation method, from aroma, style and taste, this paper analysis the effects of ultrasonic treatment under mix frequencies on Chinese rice wine maturation. It was found that different ultrasonic treatment conditions had little effect on the rice wine aroma, and most wine samples had significantly increased on the style and taste. The combination of frequency and power density was the main factor influencing the aging. The effect of dual-frequency treatment was better than single-frequency and tri-frequency was better than dual-frequency. The dual frequency treatment with large differences was better than the treatment with small differences. The taste and style of the samples had a fluctuation change with the increase of power density, and reached the highest values at 60 W/L.
