Figures (2)  Tables (1)

    • Figure 1. 

      Classification and mechanism of fruit wine aging technology.

    • Figure 2. 

      The mechanism of aging fruit wine by ultra-high-pressure technology.

    • Fruit wine varieties Treatments Effects Ref.
      Wine Ultrasound time: 20 min Anthocyanins↓ [40]
      Ultrasonic power: 180 W Anthocyanin derivatives↑
      Number of ultrasounds: 4 Chromaticity value↑
      Cabernet Sauvignon Ultrasound time: 5−35 min pH, Chromaticity value↑ [41]
      Ultrasonic power: 250 W Total acid↓
      Ultrasound frequency: 40 kHz Volatile acids↓
      Reducing sugars↓
      Red wine Ultrasonic power: 180 W Total phenols↓ [43]
      Ultrasound frequency: 100 kHz Total flavonoids↓
      Ultrasound time: 20 min Antioxidant activity↓
      Ultrasonic temperature: 20 °C
      Rosa Roxburghii Tratt dry red wine Ultrasound frequency: 50 kHz Volatile acids↓ [44]
      Ultrasound time: 25 min Total acids↓
      Volatile esters↑
      Total esters↑
      Blackened jujube wine Ultrasonic power: 360 W Total acids↓ [46]
      Ultrasound time: 19 min Total esters↑
      Ultrasonic temperature: 52 °C

      Table 1. 

      Effects of different treatment conditions on ultrasonic treatment of different types of fruit wine.