The effect of hydrodynamic cavitation (HC) on accelerated aging of tender coconut and palmyra blend wine was investigated at 3.45 bar pressure and 15–60 min of treatment (72 to 287 passes). The concentrations of phenolic (3.09 mgGAE/ml) and vitamin C (61.11 mg/100 ml) were maximum after 60 min treatment. However, as treatment time increased, the combined effect of temperature and pressure decreased antioxidant content while increasing the b* value. The overall acidity and pH did not vary significantly. As a result, a 15‐min treatment at 3.45 bar pressure was the most effective. Particle size analysis demonstrated a drop in particle size (D50 549.7 to 246.5) following HC treatment, indicating that HC‐treated wine had a greater influence on aging than standard wine. This research highlights the application of HC as a green technique for wine aging, which might be a game changer in beverage sector.
Novelty impact statement
- Effect of hydrodynamic cavitation at 3.45 bar for 15–60 min for the aging of wine was studied
- Treatment had a synergistic effect on phenols and Vit C and an antagonistic effect on color and antioxidants
- FTIR showed that alterations in functional compounds with time during aging of sample wines were comparable to commercial wine.