The impact of ultrasonic treatment on volatile compounds of Yellow wine

This paper analyses the impact of ultrasonic treatment on volatile compounds of yellow wine by HS -SPME-GC-MS. We research the impact on volatile compounds of yellow wine through the factors of ultrasonic temperature, ultrasonic power and ultrasonic time. The study shows that we can get the best sensory flavor of yellow wine in the condition of the 20°C of ultrasonic temperature, the 180 W of ultrasonic power, the 20 min of ultrasonic time. The volatile content of the wine is similar to the 1 year old wine. Compared with new wine, the volatile content of alcohols, aldehydes and phenols decline, the volatile content of acids and esters increase in the ultrasonic treatment wine. The volatile content of alcohols and phenols decline, and the volatile content of acids, aldehydes and esters increase in the 1 year old wine.