Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine

• Steeped greengage wine was treated with low frequency ultrasound for maturation.
• Flavour compounds of acids, esters, fusel oil and volatile aromas were determined.
• Acids and esters were increased in ultrasonic treated wine.
• Fusel oils and alcohols were decreased in ultrasonic treated wine.
• Treatment at 45 kHz, 360 W for 30 min was effective to accelerate the aging process.

To accelerate wine maturation, low frequency ultrasonic waves of 28 kHz and 45 kHz were used to treat the steeped greengage wine. The contents of total acid, total ester, fusel oils and the wine chromaticity were determined before and after the ultrasonic treatment. The volatile compounds were analysed by GC–MS method, and the sensory quality was evaluated by panelist. The results indicated that ultrasonic treatment of the steeped greengage wine at 45 kHz 360 W for 30 min was effective to accelerate the aging process, where the fusel oils and alcohol compounds were significantly reduced and acid and ester compounds were significantly increased.