Formation of chromatic indices of grape juice by cryomaceration before ultrasonic treatment

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Denisenko, V.I. Taranenko This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-3888102/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract In 2022, the EU included high power ultrasound treatment in the list of approved grape processing methods for winemaking purposes. Acoustic cavitation has been demonstrated to affect chromatic parameters by changing phenolic content quantitatively. Anthocyanins are most affected by high power ultrasound and to avoid colorant degradation, a short-term treatment period has been established [1]. Ultrasound is a type of energy generated by a pressure sound wave. The application of high intensity ultrasound can induce changes in the physical and chemical properties of objects [2]. Liquid exposed to ultrasonic waves changes into tiny bubbles that are filled with vapor. The formation of such bubbles and their further compression is called cavitation. Treatment of grapes with ultrasound causes micro-oxygenation which results in cracking of the skin of the berries and anthocyanins, tannins and aromatic compounds are easily released. Cryomaceration works in a similar way. Cryomaceration is a maceration method that involves lowering the temperature of grape berries to -18℃ for a specified period of time. Under this effect, the intracellular water of berries freezes, and the formed ice crystals rupture the cellular structure, similar to micropigmentation, releasing tannins and anthocyanins [3]. The aim of this study was to determine the effect of cryomaceration on the formation of chromatic parameters of grape juice before ultrasound treatment. Evidence supporting the positive effect of cryomaceration on grape juice color formation was identified and summarized. Food Science & Technology Grape juice ultrasound acoustic cavitation cryomaceration anthocyanins chromatic parameters Figures Figure 1 Objects and methods The objects of the study were Sauvignon Blanc grapes grown in "Vinnye Podvorye Stara Grek" LLC (Krasnodar region, Anapa district, Vityazevo village). This grape is characterized as technical and had the following characteristics: 21,6 ± 1,5 (vol/vol) sugar; 26 ± 1,5 °Brix; pH 3,53 ± 0,05; total acidity 6,4 ± 0,5 (g/cm3). These values are considered optimal for the production of good quality white wine. The grapes were hand-picked. After removing the crests, the grapes were separated into two parts, one of which was chilled to a preset cryomaceration temperature in a special freezer installed with a temperature control sensor. The portion of grapes underwent a slow cryomaceration process at -40°C, with a standard deviation of ± 0.5°C for 8 hours to promote the formation of large ice crystals. Frozen grapes were manually separated from the crests. Ultrasonic treatment was performed using a Wiggens UE22SFD ultrasonic unit at 40kHz. The grape sample was placed in a clear zip-lock bag and then treated in an ultrasonic bath at different times (1–15 minutes) and temperatures (-20°C-(-60°C)) but at the same power to obtain information on potential process transferability. All treatments were performed in at least three repeats. Studies of chromatic parameters were realized in the laboratory of Technochemical Control of Anapa Agricultural Technical School using a spectrophotometer Unico 1201. The principle of operation of the spectrophotometer is based on the comparison of the light flux F0, which passed through the solution or comparison solution (blank solution), in relation to which the measurement is made, and the light flux F, which passed through the solution under study. The light fluxes F0 and F are converted by the photodetector into electrical signals Uo, U. Also measured is Ut - a signal from the unlit receiver. According to the values of these signals, the microprocessor of the spectrophotometer calculates and displays the measurement result in the units of transmittance, optical density or concentration depending on the selected measurement mode [ 4 ]. The optical characteristic designations are expressed as intensity(I), tint(T) and yellowness(G). The method is based on the spectrophotometric method, which allows calculating tristimulus values and trichromatic coefficients necessary for coloration designation (ISS, CIE) The share of yellow pigment D420 depends on the mass concentration of degradation products of tannins and anthocyanins. The contribution of the red component (D520) is provided by the content of free anthocyanins in the form of flavylium cations and anthocyanin-tannin complex. The blue pigment (D620) is formed under the influence of free anthocyanins in quinone form or a complex of tannins and anthocyanins. The linking of spectrophotometric indices with organoleptic, as well as their classification for quality assessment, is presented in the methodology of P/Sudraud in 1958 [ 4 ]. He proposed two indicators for calculation: tint and intensity at both 420 and 520 nm using the formulas 1 and 2 $$I={D}_{420}+{D}_{520};$$ 1 $$T=\frac{{D}_{420}}{{D}_{520}};$$ 2 White wines and grape juice are characterized by a two-component color created by monomeric anthocyanins and colored condensation products of phenolic substances, which are characterized by absorption maxima at wavelengths of 520 and 420 nm The experimental samples of the obtained juices were selected based on the intermediate results: sample #1 (SB1) - control; sample #2 (SB2) - without application of cryomaceration, ultrasonic processing for 5 minutes at 20°C; sample #3 (SB*3) - with application of cryomaceration, ultrasonic processing for 5 minutes at 20°C; sample #4 (SB4) - without application of cryomaceration, ultrasonic processing for 15 minutes at 20°C; sample #5 (SB*5) - with application of cryomaceration, ultrasonic processing for 15 minutes at 20°C; sample #6 (SB6) - without cryomaceration, ultrasound processing for 5 minutes at 40°C; sample #7 (SB*7) - with cryomaceration, ultrasound processing for 5 minutes at 40°C; sample #8 (SB8) - without cryomaceration, ultrasound processing for 15 minutes at 40°C; sample #9 (SB*9) - with cryomaceration, ultrasound processing for 15 minutes at 40°C; sample #10 (SB10) - without cryomaceration, ultrasound processing for 5 minutes at 60°C; sample #11 (SB*11) - with cryomaceration, ultrasound processing for 5 minutes at 60°C; sample #12 (SB12) - without cryomaceration, ultrasound processing for 15 minutes at 60°C; sample #13 (SB*13) - with cryomaceration, ultrasound processing for 15 minutes at 60°C. Results and discussions Initially, a few ultrasonic treatments were performed in the laboratory to evaluate the effect of cryomaceration on the chromatic indices of fresh grape juice visually. Analysis by spectrophotometry allows an objective assessment of the measure of color perceived by the human eye. According to the experimental data obtained by us at ultrasound treatment with different temperature modes and different time of influence, and also preliminary cryomaceration in experimental samples it is established that the value of I decreases proportionally to the increase of time of ultrasound treatment and temperature increase: sample No.2 had the value of 1,62 units, and sample No.12 had the value of 0,88. For the samples that underwent cryomaceration, there is also a noticeable proportional decrease: sample #3 had a value of 1.65, and sample #13 had a value of 0.54. It is known that the color intensity for white grape juice is more than 0.2, weakly colored white − 0.2–0.8, well colored − 0.8-1.0, intensely colored - more than 1.0 [ 4 ]. All samples cryomacerated before acoustic cavitation had lower intensity indicators. It was found that as the ultrasound treatment temperature increased, the intensity index decreased proportionally. According to the methodology, the color tint index indicates the intensity in the coloration of yellow-brown tones formed under the action of condensation products of phenolic substances. So, in sample No. 2 the value of the indicator T was found to be 1.13, and in sample No. 12–1.21. It should be taken into account that at the value of this index less than 0.8 the color of wine is characterized as violet, in the range of values 0.8–1.2 - red, at T > 1.2 - orange. Grape juice obtained from cryomaceration grapes had a significant increase in the color shade index in the range from 1.17 (sample #3) to 1.38 (sample #13). As a consequence, the color change was recorded visually. Experimental samples of grape juice that had been ultrasonically treated were prepared for visual evaluation. All samples were divided into 3 groups as the ultrasonic treatment temperature increased. There were 4 samples in each group: grape juice that underwent cryomaceration and grape juice that did not undergo cryomaceration. Experimental samples were fixed at 5 minutes and 15 minutes, as it was at these points that a strong change in chromatic parameters was observed (Fig. 1 ). Experimental grape juice samples that were subjected to cryomaceration and ultrasound treatment had a shift in chromatic indices towards a pink tint. This may be caused by the degradation of anthocyanins, as a result of which they were able to chelate metal cations [ 5 ], and therefore a change in the color gradient from light straw to "blush", which is characterized by pink color, according to the international classification of rosé wines, was observed. Conclusions Based on the analysis of the obtained data, it can be stated that by combining already accepted and proven technological operations, it is possible to achieve the initiation of certain biochemical processes, which allows for the purposeful formation of organoleptic characteristics, specifically, the chromatic indicators of grape juice and further wine. References T.G. McKenzie, F. Karimi, M. Ashokkumar, G.G. Qiao, Chem. A Eur. J. 25, 5372 (2019) [CrossRef] [PubMed] [Google Scholar] Kaewthong, P., & Wattanachant, S. (2018). Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat.Poultry science,97(2), 701–708. F.J. Barba, Z. Zhu, M. Koubaa, A.S. Sant'Ana, V. Orlien, Trends in Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review, Food Scien. &Techn. 49, 96–109 (2016) [CrossRef] [Google Scholar] Taranenko V, Oseledtseva I, Strukova V (2023) Practical Aspects of Regulating the Chromatic Indices of Rosé Sparkling Wine by Expedition Liqueur with the Use of Sulfiting Agents. Sci Rep J. 1:163. A. Osete-Alcaraz, A.B. Bautista-Ortín. P. Pérez-Porras, E. Gómez-Plaza, Foods 11, 19 (2022) [Google Scholar] Additional Declarations The authors declare no competing interests. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-3888102","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":268560494,"identity":"0ee9592f-c189-4d78-98a5-d572c07fc772","order_by":0,"name":"A.V. Denisenko","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA9ElEQVRIiWNgGAWjYBACe2YgkQDEEgwM7A8+1NgAmYyNB/BpMWxGaGEznHEsDaSlAa8WA5gsSIs0b9NhMAe/luPMxx48+GOTJ9neANTScN5ubfthoC01NtE4tRxmSzdIbEsrluY5ANJyO3nbmUSglmNpuQ04tfCYSSQ2HE6cJ5EA0WJ2AKiFseEwfi0Jf/7DtJxLNjv/kBgtbAcSZ4O1NB2wM7tBwBbDZrY0icS25MSZPQfbgIGcnGB2A2hLAh6/2PMfPib5449d4ozjzceBUWlnb3Y+/SEoTnFqQQKMYDWJYDKBsHIka0lRPApGwSgYBSMDAAAH3WTA4wo+1QAAAABJRU5ErkJggg==","orcid":"","institution":"Anapa Agricultural Technical School","correspondingAuthor":true,"prefix":"","firstName":"A.V.","middleName":"","lastName":"Denisenko","suffix":""},{"id":268561447,"identity":"b875a3ce-abfc-4ae7-b573-bb9f14443fce","order_by":1,"name":"V.I. Taranenko","email":"","orcid":"https://orcid.org/0000-0003-4178-6479","institution":"Kuban State Technological University","correspondingAuthor":false,"prefix":"","firstName":"V.I.","middleName":"","lastName":"Taranenko","suffix":""}],"badges":[],"createdAt":"2024-01-22 13:45:34","currentVersionCode":1,"declarations":{"humanSubjects":false,"vertebrateSubjects":false,"conflictsOfInterestStatement":true,"humanSubjectEthicalGuidelines":false,"humanSubjectConsent":false,"humanSubjectClinicalTrial":false,"humanSubjectCaseReport":false,"vertebrateSubjectEthicalGuidelines":false},"doi":"10.21203/rs.3.rs-3888102/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-3888102/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":50052359,"identity":"7dbb9c9b-a484-4a81-ae86-8c178431cf77","added_by":"auto","created_at":"2024-01-23 16:51:39","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":466282,"visible":true,"origin":"","legend":"\u003cp\u003eChromatic indices of experimental samples with control sample\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-3888102/v1/66dd96f3f30672a311533d4c.png"},{"id":50053224,"identity":"e58a0c69-73df-4c1a-8454-896c71b3629d","added_by":"auto","created_at":"2024-01-23 16:59:40","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":546214,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-3888102/v1/15438c75-2888-4c6b-883f-d726eb9c9229.pdf"}],"financialInterests":"The authors declare no competing interests.","formattedTitle":"\u003cp\u003e\u003cstrong\u003eFormation of chromatic indices of grape juice by cryomaceration before ultrasonic treatment\u003c/strong\u003e\u003c/p\u003e","fulltext":[{"header":"Objects and methods","content":"\u003cp\u003eThe objects of the study were Sauvignon Blanc grapes grown in \"Vinnye Podvorye Stara Grek\" LLC (Krasnodar region, Anapa district, Vityazevo village).\u003c/p\u003e \u003cp\u003eThis grape is characterized as technical and had the following characteristics: 21,6\u0026thinsp;\u0026plusmn;\u0026thinsp;1,5 (vol/vol) sugar; 26\u0026thinsp;\u0026plusmn;\u0026thinsp;1,5 \u0026deg;Brix; pH 3,53\u0026thinsp;\u0026plusmn;\u0026thinsp;0,05; total acidity 6,4\u0026thinsp;\u0026plusmn;\u0026thinsp;0,5 (g/cm3). These values are considered optimal for the production of good quality white wine.\u003c/p\u003e \u003cp\u003eThe grapes were hand-picked. After removing the crests, the grapes were separated into two parts, one of which was chilled to a preset cryomaceration temperature in a special freezer installed with a temperature control sensor. The portion of grapes underwent a slow cryomaceration process at -40\u0026deg;C, with a standard deviation of \u0026plusmn;\u0026thinsp;0.5\u0026deg;C for 8 hours to promote the formation of large ice crystals. Frozen grapes were manually separated from the crests.\u003c/p\u003e \u003cp\u003eUltrasonic treatment was performed using a Wiggens UE22SFD ultrasonic unit at 40kHz. The grape sample was placed in a clear zip-lock bag and then treated in an ultrasonic bath at different times (1\u0026ndash;15 minutes) and temperatures (-20\u0026deg;C-(-60\u0026deg;C)) but at the same power to obtain information on potential process transferability. All treatments were performed in at least three repeats.\u003c/p\u003e \u003cp\u003eStudies of chromatic parameters were realized in the laboratory of Technochemical Control of Anapa Agricultural Technical School using a spectrophotometer Unico 1201.\u003c/p\u003e \u003cp\u003eThe principle of operation of the spectrophotometer is based on the comparison of the light flux F0, which passed through the solution or comparison solution (blank solution), in relation to which the measurement is made, and the light flux F, which passed through the solution under study. The light fluxes F0 and F are converted by the photodetector into electrical signals Uo, U. Also measured is Ut - a signal from the unlit receiver. According to the values of these signals, the microprocessor of the spectrophotometer calculates and displays the measurement result in the units of transmittance, optical density or concentration depending on the selected measurement mode [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe optical characteristic designations are expressed as intensity(I), tint(T) and yellowness(G).\u003c/p\u003e \u003cp\u003eThe method is based on the spectrophotometric method, which allows calculating tristimulus values and trichromatic coefficients necessary for coloration designation (ISS, CIE)\u003c/p\u003e \u003cp\u003eThe share of yellow pigment D420 depends on the mass concentration of degradation products of tannins and anthocyanins. The contribution of the red component (D520) is provided by the content of free anthocyanins in the form of flavylium cations and anthocyanin-tannin complex. The blue pigment (D620) is formed under the influence of free anthocyanins in quinone form or a complex of tannins and anthocyanins.\u003c/p\u003e \u003cp\u003eThe linking of spectrophotometric indices with organoleptic, as well as their classification for quality assessment, is presented in the methodology of P/Sudraud in 1958 [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. He proposed two indicators for calculation: tint and intensity at both 420 and 520 nm using the formulas 1 and 2\u003cdiv id=\"Equ1\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equ1\" name=\"EquationSource\"\u003e\n$$I={D}_{420}+{D}_{520};$$\u003c/div\u003e\u003cdiv class=\"EquationNumber\"\u003e1\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Equ2\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equ2\" name=\"EquationSource\"\u003e\n$$T=\\frac{{D}_{420}}{{D}_{520}};$$\u003c/div\u003e\u003cdiv class=\"EquationNumber\"\u003e2\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e \u003cp\u003eWhite wines and grape juice are characterized by a two-component color created by monomeric anthocyanins and colored condensation products of phenolic substances, which are characterized by absorption maxima at wavelengths of 520 and 420 nm\u003c/p\u003e \u003cp\u003eThe experimental samples of the obtained juices were selected based on the intermediate results: sample #1 (SB1) - control; sample #2 (SB2) - without application of cryomaceration, ultrasonic processing for 5 minutes at 20\u0026deg;C; sample #3 (SB*3) - with application of cryomaceration, ultrasonic processing for 5 minutes at 20\u0026deg;C; sample #4 (SB4) - without application of cryomaceration, ultrasonic processing for 15 minutes at 20\u0026deg;C; sample #5 (SB*5) - with application of cryomaceration, ultrasonic processing for 15 minutes at 20\u0026deg;C; sample #6 (SB6) - without cryomaceration, ultrasound processing for 5 minutes at 40\u0026deg;C; sample #7 (SB*7) - with cryomaceration, ultrasound processing for 5 minutes at 40\u0026deg;C; sample #8 (SB8) - without cryomaceration, ultrasound processing for 15 minutes at 40\u0026deg;C; sample #9 (SB*9) - with cryomaceration, ultrasound processing for 15 minutes at 40\u0026deg;C; sample #10 (SB10) - without cryomaceration, ultrasound processing for 5 minutes at 60\u0026deg;C; sample #11 (SB*11) - with cryomaceration, ultrasound processing for 5 minutes at 60\u0026deg;C; sample #12 (SB12) - without cryomaceration, ultrasound processing for 15 minutes at 60\u0026deg;C; sample #13 (SB*13) - with cryomaceration, ultrasound processing for 15 minutes at 60\u0026deg;C.\u003c/p\u003e"},{"header":"Results and discussions","content":"\u003cp\u003eInitially, a few ultrasonic treatments were performed in the laboratory to evaluate the effect of cryomaceration on the chromatic indices of fresh grape juice visually.\u003c/p\u003e \u003cp\u003eAnalysis by spectrophotometry allows an objective assessment of the measure of color perceived by the human eye.\u003c/p\u003e \u003cp\u003eAccording to the experimental data obtained by us at ultrasound treatment with different temperature modes and different time of influence, and also preliminary cryomaceration in experimental samples it is established that the value of I decreases proportionally to the increase of time of ultrasound treatment and temperature increase: sample No.2 had the value of 1,62 units, and sample No.12 had the value of 0,88. For the samples that underwent cryomaceration, there is also a noticeable proportional decrease: sample #3 had a value of 1.65, and sample #13 had a value of 0.54.\u003c/p\u003e \u003cp\u003eIt is known that the color intensity for white grape juice is more than 0.2, weakly colored white \u0026minus;\u0026thinsp;0.2\u0026ndash;0.8, well colored \u0026minus;\u0026thinsp;0.8-1.0, intensely colored - more than 1.0 [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. All samples cryomacerated before acoustic cavitation had lower intensity indicators. It was found that as the ultrasound treatment temperature increased, the intensity index decreased proportionally.\u003c/p\u003e \u003cp\u003eAccording to the methodology, the color tint index indicates the intensity in the coloration of yellow-brown tones formed under the action of condensation products of phenolic substances. So, in sample No. 2 the value of the indicator T was found to be 1.13, and in sample No. 12\u0026ndash;1.21. It should be taken into account that at the value of this index less than 0.8 the color of wine is characterized as violet, in the range of values 0.8\u0026ndash;1.2 - red, at T\u0026thinsp;\u0026gt;\u0026thinsp;1.2 - orange. Grape juice obtained from cryomaceration grapes had a significant increase in the color shade index in the range from 1.17 (sample #3) to 1.38 (sample #13). As a consequence, the color change was recorded visually.\u003c/p\u003e \u003cp\u003eExperimental samples of grape juice that had been ultrasonically treated were prepared for visual evaluation. All samples were divided into 3 groups as the ultrasonic treatment temperature increased. There were 4 samples in each group: grape juice that underwent cryomaceration and grape juice that did not undergo cryomaceration. Experimental samples were fixed at 5 minutes and 15 minutes, as it was at these points that a strong change in chromatic parameters was observed (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eExperimental grape juice samples that were subjected to cryomaceration and ultrasound treatment had a shift in chromatic indices towards a pink tint. This may be caused by the degradation of anthocyanins, as a result of which they were able to chelate metal cations [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e], and therefore a change in the color gradient from light straw to \"blush\", which is characterized by pink color, according to the international classification of ros\u0026eacute; wines, was observed.\u003c/p\u003e"},{"header":"Conclusions","content":"\u003cp\u003eBased on the analysis of the obtained data, it can be stated that by combining already accepted and proven technological operations, it is possible to achieve the initiation of certain biochemical processes, which allows for the purposeful formation of organoleptic characteristics, specifically, the chromatic indicators of grape juice and further wine.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eT.G. McKenzie, F. Karimi, M. Ashokkumar, G.G. Qiao, Chem. A Eur. J. 25, 5372 (2019) [CrossRef] [PubMed] [Google Scholar]\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKaewthong, P., \u0026amp; Wattanachant, S. (2018). Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat.Poultry science,97(2), 701\u0026ndash;708.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eF.J. Barba, Z. Zhu, M. Koubaa, A.S. Sant'Ana, V. Orlien, Trends in Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review, Food Scien. \u0026amp;Techn. 49, 96\u0026ndash;109 (2016) [CrossRef] [Google Scholar]\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eTaranenko V, Oseledtseva I, Strukova V (2023) Practical Aspects of Regulating the Chromatic Indices of Ros\u0026eacute; Sparkling Wine by Expedition Liqueur with the Use of Sulfiting Agents. Sci Rep J. 1:163.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eA. Osete-Alcaraz, A.B. Bautista-Ort\u0026iacute;n. P. P\u0026eacute;rez-Porras, E. G\u0026oacute;mez-Plaza, Foods 11, 19 (2022) [Google Scholar]\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"Kuban State Technological University","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Grape juice, ultrasound, acoustic cavitation, cryomaceration, anthocyanins, chromatic parameters","lastPublishedDoi":"10.21203/rs.3.rs-3888102/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-3888102/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eIn 2022, the EU included high power ultrasound treatment in the list of approved grape processing methods for winemaking purposes. Acoustic cavitation has been demonstrated to affect chromatic parameters by changing phenolic content quantitatively. Anthocyanins are most affected by high power ultrasound and to avoid colorant degradation, a short-term treatment period has been established [1]. Ultrasound is a type of energy generated by a pressure sound wave. The application of high intensity ultrasound can induce changes in the physical and chemical properties of objects [2]. Liquid exposed to ultrasonic waves changes into tiny bubbles that are filled with vapor. The formation of such bubbles and their further compression is called cavitation. Treatment of grapes with ultrasound causes micro-oxygenation which results in cracking of the skin of the berries and anthocyanins, tannins and aromatic compounds are easily released. Cryomaceration works in a similar way. Cryomaceration is a maceration method that involves lowering the temperature of grape berries to -18℃ for a specified period of time. Under this effect, the intracellular water of berries freezes, and the formed ice crystals rupture the cellular structure, similar to micropigmentation, releasing tannins and anthocyanins [3]. The aim of this study was to determine the effect of cryomaceration on the formation of chromatic parameters of grape juice before ultrasound treatment. Evidence supporting the positive effect of cryomaceration on grape juice color formation was identified and summarized.\u003c/p\u003e","manuscriptTitle":"Formation of chromatic indices of grape juice by cryomaceration before ultrasonic treatment","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-01-23 16:51:34","doi":"10.21203/rs.3.rs-3888102/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"e694ab7e-a120-4f20-8406-d5f87d0006c8","owner":[],"postedDate":"January 23rd, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":28288379,"name":"Food Science \u0026 Technology"}],"tags":[],"updatedAt":"2024-01-23T16:51:35+00:00","versionOfRecord":[],"versionCreatedAt":"2024-01-23 16:51:34","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-3888102","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-3888102","identity":"rs-3888102","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}