Correlation between Fe²⁺/Fe³⁺ and conductivity monitored on-line in the model wine induced by ultrasound irradiation

Authors

YAN Yanying, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
WANG Tingting, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
FU Xizhe, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
WEI Chenxi, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
FAN Xuehui, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
ZHANG Qingan, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China

Abstract

Studies have shown that significant changes in electrical conductivity can be detected during the wine aging modified by ultrasound, but the mechanism of ultrasound-induced changes in electrical conductivity is unclear currently. The model wine based on ethanol, tartaric acid and ammonium ferrous sulfate has been built for on-line monitoring electrical conductivity in different ultrasonic conditions, determining the content of ferrous ion and analyzing the correlation between the changes of conductivity and ferrous ion. The results indicate that the electrical conductivity of the model wine increased firstly and then decreased, next increased slowly and remained unchanged finally in the process of ultrasonic treatment and storage. Simultaneously, the content of ferric ion increased as the ferrous ion decreased, namely, the ionic strength was increased. According to these results, ultrasound has a definite effect on the conductivity of model wine, and itis related to the valence and content of iron. These studies will provide a useful reference and theoretical basis for exploring the influence mechanism of ultrasound to wine conductivity and for the electrical conductivity as a detection index during aging of wine modified by ultrasound.

Publication Date

1-28-2017

First Page

22

Last Page

26

DOI

10.13652/j.issn.1003-5788.2017.01.005

Recommended Citation

Yanying, YAN; Tingting, WANG; Xizhe, FU; Chenxi, WEI; Xuehui, FAN; and Qingan, ZHANG (2017) "Correlation between Fe²⁺/Fe³⁺ and conductivity monitored on-line in the model wine induced by ultrasound irradiation," Food and Machinery: Vol. 33: Iss. 1, Article 5.
DOI: 10.13652/j.issn.1003-5788.2017.01.005
Available at: https://www.ifoodmm.cn/journal/vol33/iss1/5

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