Effect of the Microwave Irradiated Treatment on the Wine Sensory Properties

Abstract

An instantaneous microwave irradiation method was applied to treat young dry red wine in order to accelerate the desired aging process during storing wine for the improvement of its taste quality. Effects of the microwave power and irradiation duration on the wine sensory property were investigated. Experimental results showed that microwave treatment had a significant effect on taste and total score, but no obvious effect was found on appearance, fragrance, fragrance duration and overall assessment. The influence of irradiation duration was significant on appearance, fragrance and total score, while not obvious on other indexes. The optimum conditions were obtained with microwave power 420 W and irradiation duration 5 min, and the result was corresponding to the content of chemical constituents of treated wine.