References

• Aadil, R. M., Zeng, X.-A., Han, Z., & Sun, D.-W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141, 3201–3206. doi:10.1016/j.foodchem.2013.06.008
   PubMed Web of Science ®Google Scholar
• Adekunte, A. O., Tiwari, B. K., Cullen, P. J., Scannell, A. G. M., & O’Donnell, C. P. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry, 122, 500–507. doi:10.1016/j.foodchem.2010.01.026
   Web of Science ®Google Scholar
• Arts, I. C., & Hollman, P. C. (2005). Polyphenols and disease risk in epidemiologic studies. The American Journal of Clinical Nutrition, 81, 317–325.
   PubMed Web of Science ®Google Scholar
• Bhat, R., Kamaruddin, N. S. B. C., Min-Tze, L., & Karim, A. A. (2011). Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry, 18, 1295–1300. doi:10.1016/j.ultsonch.2011.04.002
   PubMed Web of Science ®Google Scholar
• Castellanos, M. M., Reyman, D., Sieiro, C., & Calle, P. (2001). ESR-spin trapping study on the sonochemistry of liquids in the presence of oxygen. Evidence for the superoxide radical anion formation. Ultrasonics Sonochemistry, 8, 17–22. doi:10.1016/S1350-4177(99)00047-4
   PubMed Web of Science ®Google Scholar
• Chang, A. C. (2004). The effects of different accelerating techniques on maize wine maturation. Food Chemistry, 86, 61–68. doi:10.1016/j.foodchem.2003.08.010
   Web of Science ®Google Scholar
• Chang, A. C. (2005). Study of ultrasonic wave treatments for accelerating the aging process in a rice alcoholic beverage. Food Chemistry, 92, 337–342. doi:10.1016/j.foodchem.2004.07.027
   Web of Science ®Google Scholar
• Chang, A. C., & Chen, F. C. (2002). The application of 20 kHz ultrasonic waves to accelerate the aging of different wines. Food Chemistry, 79, 501–506. doi:10.1016/S0308-8146(02)00226-1
   Web of Science ®Google Scholar
• Cheng, L. H., Soh, C. Y., Liew, S. C., & Teh, F. F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104, 1396–1401. doi:10.1016/j.foodchem.2007.02.001
   Web of Science ®Google Scholar
• Duthie, S. J., Jenkinson, A. M., Crozier, A., Mullen, W., Pirie, L., Kyle, J., … Duthie, G. G. (2006). The effects of cranberry juice consumption on antioxidant status and biomarkers relating to heart disease and cancer in healthy human volunteers. European Journal of Nutrition, 45, 113–122. doi:10.1007/s00394-005-0572-9
   PubMed Web of Science ®Google Scholar
• Fang, X., Mark, G., & Von Sonntag, C. (1996). OH radical formation by ultrasound in aqueous solutions Part I: The chemistry underlying the terephthalate dosimeter. Ultrasonics Sonochemistry, 3, 57–63. doi:10.1016/1350-4177(95)00032-1
   Web of Science ®Google Scholar
• Fernández-Pachón, M. S., Villaño, D., Garcı́a-Parrilla, M. C., & Troncoso, A. M. (2004). Antioxidant activity of wines and relation with their polyphenolic composition. Analytica Chimica Acta, 513, 113–118. doi:10.1016/j.aca.2004.02.028
   Web of Science ®Google Scholar
• García Martín, J. F., & Sun, D.-W. (2013). Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research. Trends in Food Science & Technology, 33, 40–53. doi:10.1016/j.tifs.2013.06.005
   Web of Science ®Google Scholar
• Henglein, A. (1987). Sonochemistry: Historical developments and modern aspects. Ultrasonics, 25, 6–16. doi:10.1016/0041-624X(87)90003-5
   Web of Science ®Google Scholar
• Heras-Roger, J., Pomposo-Medina, M., Díaz-Romero, C., & Darias-Martín, J. (2014). Copigmentation, colour and antioxidant activity of single-cultivar red wines. European Food Research and Technology, 239, 13–19. doi:10.1007/s00217-014-2185-0
   Web of Science ®Google Scholar
• Kanthale, P. M., Gogate, P. R., Pandit, A. B., & Marie Wilhelm, A. (2003). Mapping of an ultrasonic horn: Link primary and secondary effects of ultrasound. Ultrasonics Sonochemistry, 10, 331–335. doi:10.1016/S1350-4177(03)00104-4
   PubMed Web of Science ®Google Scholar
• Lucena, A. P. S., Nascimento, R. J. B., Maciel, J. A. C., Tavares, J. X., Barbosa-Filho, J. M., & Oliveira, E. J. (2010). Antioxidant activity and phenolics content of selected Brazilian wines. Journal of Food Composition and Analysis, 23, 30–36. doi:10.1016/j.jfca.2009.08.004
   Web of Science ®Google Scholar
• Martín, O., Zhang, Q., Castro, A. J., Barbosa-Cánovas, G. V., & Swanson, B. G. (1994). Empleo de pulsos eléctricos de alto voltaje para la conservación de alimentos. Microbiología e ingeniería del proceso. Revista española de ciencia y tecnología de alimentos, 34, 1–34.
   Google Scholar
• Masuzawa, N., Ohdaira, E., & Ide, M. (2000). Effects of ultrasonic irradiation on phenolic compounds in wine. Japanese Journal of Applied Physics, 39, 2978–2979. doi:10.1143/JJAP.39.2978
   Web of Science ®Google Scholar
• Pace-Asciak, C. R., Hahn, S., Diamandis, E. P., Soleas, G., & Goldberg, D. M. (1995). The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: Implications for protection against coronary heart disease. Clinica Chimica Acta, 235, 207–219. doi:10.1016/0009-8981(95)06045-1
   PubMed Web of Science ®Google Scholar
• Rapisarda, P., Tomaino, A., Lo Cascio, R., Bonina, F., De Pasquale, A., & Saija, A. (1999). Antioxidant effectiveness as influenced by phenolic content of fresh orange juices. Journal of Agricultural and Food Chemistry, 47, 4718–4723. doi:10.1021/jf990111l
   PubMed Web of Science ®Google Scholar
• Riesz, P., & Kondo, T. (1992). Free radical formation induced by ultrasound and its biological implications. Free Radical Biology and Medicine, 13, 247–270. doi:10.1016/0891-5849(92)90021-8
   PubMed Web of Science ®Google Scholar
• Sánchez-Moreno, C., Larrauri, J. A., & Saura-Calixto, F. (1999). Free radical scavenging capacity of selected red, rose and white wines. Journal of the Science of Food and Agriculture, 79, 1301–1304. doi:10.1002/(SICI)1097-0010(19990715)79:10<1301::AID-JSFA367>3.0.CO;2-Y
   Web of Science ®Google Scholar
• Singleton, V. L., & Draper, D. E. (1963). Ultrasonic treatment with gas purging as a quick aging treatment for wine. American Journal of Enology and Viticulture, 14, 23–35.
   Google Scholar
• Suslick, K. S. (1998). Kirk-Othmer encyclodpedia of chemical technology (4th ed., pp. 516–541). New York, NY: John Wiley & Sons.
   Google Scholar
• Suslick, K. S., Hammerton, D. A., & Cline, R. E. (1986). Sonochemical hot spot. Journal of the American Chemical Society, 108, 5641–5642. doi:10.1021/ja00278a055
   Web of Science ®Google Scholar
• Tao, Y., García, J. F., & Sun, D.-W. (2014). Advances in wine aging technologies for Enhancing wine quality and accelerating wine aging process. Critical Reviews in Food Science and Nutrition, 54, 817–835. doi:10.1080/10408398.2011.609949
   PubMed Web of Science ®Google Scholar
• Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., & Cullen, P. J. (2008). Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agricultural and Food Chemistry, 56, 2423–2428. doi:10.1021/jf073503y
   PubMed Web of Science ®Google Scholar
• Vinson, J. A., & Hontz, B. A. (1995). Phenol antioxidant index: Comparative antioxidant effectiveness of red and white wines. Journal of Agricultural and Food Chemistry, 43, 401–403. doi:10.1021/jf00050a027
   Web of Science ®Google Scholar
• Zhang, Q.-A., Fan, X.-H., Zhao, W.-Q., Wang, X.-Y., & Liu, H.-Z. (2013). Evolution of some physicochemical properties in Cornus officinalis wine during fermentation and storage. European Food Research and Technology, 237, 711–719. doi:10.1007/s00217-013-2045-3
   Web of Science ®Google Scholar
• Zhang, Q.-A., Shen, H., Fan, X.-H., Shen, Y., Wang, X., & Song, Y. (2015). Changes of gallic acid mediated by ultrasound in a model extraction solution. Ultrasonics Sonochemistry, 22, 149–154. doi:10.1016/j.ultsonch.2014.06.010
   PubMed Web of Science ®Google Scholar