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Tarko T, Duda A. Volatilomics of Fruit Wines. Molecules 2024; 29:2457. [PMID: 38893332 PMCID: PMC11173689 DOI: 10.3390/molecules29112457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/16/2024] [Accepted: 05/20/2024] [Indexed: 06/21/2024] Open
Abstract
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.
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Affiliation(s)
- Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland;
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Zhang B, Cao W, Li C, Liu Y, Zhao Z, Qin H, Fan S, Xu P, Yang Y, Lu W. Study on the Effect of Different Concentrations of SO 2 on the Volatile Aroma Components of 'Beibinghong' Ice Wine. Foods 2024; 13:1247. [PMID: 38672922 PMCID: PMC11048983 DOI: 10.3390/foods13081247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/09/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
SO2 plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO2 additions on the fermentation process, quality, and flavor of 'Beibinghong' ice wine, we fermented 'Beibinghong' picked in 2019. We examined the fermentation rate, basic physicochemical properties, and volatile aroma compound concentrations of 'Beibinghong' ice wine under different SO2 additions and constructed a fingerprint of volatile compounds in ice wine. The results showed that 44 typical volatile compounds in 'Beibinghong' ice wine were identified and quantified. The OAV and VIP values were calculated using the threshold values of each volatile compound, and t the effect of SO2 on the volatile compounds of 'Beibinghong' ice wine might be related to five aroma compounds: ethyl butyrate, ethyl propionate, ethyl 3-methyl butyrate-M, ethyl 3-methyl butyrate-D, and 3-methyl butyraldehyde. Tasting of 'Beibinghong' ice wine at different SO2 additions revealed that the overall flavor of 'Beibinghong' ice wine was the highest at an SO2 addition level of 30 mg/L. An SO2 addition level of 30 mg/L was the optimal addition level. The results of this study are of great significance for understanding the effect of SO2 on the fermentation of 'Beibinghong' ice wine.
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Affiliation(s)
- Baoxiang Zhang
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Weiyu Cao
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Changyu Li
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Yingxue Liu
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Zihao Zhao
- School of Foreign Languages, Jilin Science and Technology Vocational College, Changchun 130123, China;
| | - Hongyan Qin
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Shutian Fan
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Peilei Xu
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Yiming Yang
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Wenpeng Lu
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
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Cao W, Shu N, Wen J, Yang Y, Wang Y, Lu W. Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties. Foods 2023; 12:foods12020290. [PMID: 36673382 PMCID: PMC9857859 DOI: 10.3390/foods12020290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/29/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
In this study, metabolites from six varieties of wines, including 'Haasan' (A1), 'Zuoshaner' (A2), 'Beibinghong' (A3), 'Shuanghong' (A4), 'Zijingganlu' (A5), and 'Cabernet Sauvignon' (A6), were identified and quantified using widely targeted metabolomics analysis techniques. Based on the test results, 1172 metabolites were detected and classified into 18 categories. These include 62 amino acids, 178 alkaloids, 189 flavonoids, 106 phenols, 148 terpenoids, etc. Comparing the differential metabolites between the comparison groups of each variety, differences between varieties based on P-values and VIP values were shown. Among these differential metabolites, Trimethoprim and Crotonoside were screened out as core differential metabolites. Multiple comparisons also screened the biomarkers for each species. We used widely targeted metabolomics to reveal the differences between non-volatile compounds in different wines and their associations with sensory properties. We also used the simultaneous weighted gene co-expression network analysis (WGCNA) to correlate metabolites with sensory traits, including color difference values and taste characteristics. Two of the six key modules were screened by WGCNA for relevance to sensory traits (brown module and turquoise module). This study provides a high-throughput method for linking compounds to various sensory characteristics of food, opening up new avenues for explaining differences in different varieties of wine.
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Cao W, Shu N, Wen J, Yang Y, Jin Y, Lu W. Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis. Foods 2022; 11:foods11182767. [PMID: 36140895 PMCID: PMC9497463 DOI: 10.3390/foods11182767] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/24/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon’, and ‘Syrah’ were determined and sensory evaluation was performed. Results indicated that ‘Hassan’ contained the most solids, ‘Zuoshaner’ produced the most total acid, residual sugar, total anthocyanin, and total phenol, and ‘Shuanghong’ produced the most tannin. Calculation of the chroma and hue of the wines according to the CIEL*a*b* parameters revealed that the ‘Cabernet Sauvignon’ wines were the brightest of the nine varieties and that the ‘Zuoshaner’ wines had the greatest red hue and yellow hue and the greatest saturation’. A total of 52 volatile compounds were identified and quantified in nine wine samples by HS-GC-IMS analysis, with the most significant number of species detected being 20 esters, followed by 16 alcohols, 8 aldehydes, four ketones, one terpene, and one furan, with the highest total volatile compound content being ‘Beta’. A total of 14 volatile components with OAV (odor activity value) >1 were calculated using the odor activity value (OAV) of the threshold of the aromatic compound, and the OPLS-DA analysis was performed by orthogonal partial least squares discriminant analysis (OPLS-DA) using the OAV values of the compounds with OAV values >1 as the Y variable. The VIP (Variable Importance in Projection) values of six compounds, ethyl isobutyrate, ethyl hexanoate-D, 2-methylpropanal, ethyl octanoate, ethyl butanoate-D, and Isoamyl acetate-D, were calculated to be higher than one between groups, indicating that these six compounds may influence aroma differences. It is essential to recognize that the results of this study have implications for understanding the quality differences between different varieties of wines and for developing wines that have the characteristics of those varieties.
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Gu I, Brownmiller C, Stebbins NB, Mauromoustakos A, Howard L, Lee SO. Berry Phenolic and Volatile Extracts Inhibit Pro-Inflammatory Cytokine Secretion in LPS-Stimulated RAW264.7 Cells through Suppression of NF-κB Signaling Pathway. Antioxidants (Basel) 2020; 9:antiox9090871. [PMID: 32942640 PMCID: PMC7554842 DOI: 10.3390/antiox9090871] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/31/2020] [Accepted: 08/26/2020] [Indexed: 12/20/2022] Open
Abstract
Berries are a rich source of phytochemicals, especially phenolics well known for protective activity against many chronic diseases. Berries also contain a complex mixture of volatile compounds that are responsible for the unique aromas of berries. However, there is very limited information on the composition and potential health benefits of berry volatiles. In this study, we isolated phenolic and volatile fractions from six common berries and characterized them by HPLC/HPLC-MS and GC/GC-MS, respectively. Berry phenolic and volatile fractions were evaluated for an anti-inflammatory effect using lipopolysaccharide (LPS)-stimulated RAW264.7 macrophage cells by measuring levels of pro-inflammatory cytokines and the nuclear factor-kappa B (NF-κB) signaling pathway. Results showed that LPS-induced excessive production of nitric oxide (NO), prostaglandin E2 (PGE2), cyclooxygenase-2 (COX-2), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), which were inhibited by berry phenolic and volatile extracts. Moreover, berry phenolic and volatile extracts reduced the nuclear translocation of NF-κB by blocking the phosphorylation of p65 and degradation of IκBα. These findings showed that berry volatiles from six berries had comparable anti-inflammatory effects to berry phenolics through the suppression of pro-inflammatory mediators and cytokines expression via NF-κB down-regulation, despite being present in the fruit at a lower concentration.
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Affiliation(s)
- Inah Gu
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, USA; (I.G.); (C.B.); (N.B.S.); (L.H.)
| | - Cindi Brownmiller
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, USA; (I.G.); (C.B.); (N.B.S.); (L.H.)
| | - Nathan B. Stebbins
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, USA; (I.G.); (C.B.); (N.B.S.); (L.H.)
| | - Andy Mauromoustakos
- Agricultural Statistics Laboratory, University of Arkansas, Fayetteville, AR 72701, USA;
| | - Luke Howard
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, USA; (I.G.); (C.B.); (N.B.S.); (L.H.)
| | - Sun-Ok Lee
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, USA; (I.G.); (C.B.); (N.B.S.); (L.H.)
- Correspondence: ; Tel.: +1-479-575-6921
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Liu W, Fan M, Sun S, Li H. Effect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03512-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Liu W, Li H, Jiang D, Zhang Y, Zhang S, Sun S. Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines. Food Microbiol 2020; 91:103551. [PMID: 32539970 DOI: 10.1016/j.fm.2020.103551] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 04/25/2020] [Accepted: 05/20/2020] [Indexed: 01/01/2023]
Abstract
Alcoholic fermentation (AF) and malolactic fermentation (MLF) both have significant influence on the production of black raspberry wine. In this study, three microbes associated with AF and MLF including S. cerevisiae, T. delbrueckii and O. oeni were used to investigate their combined effect on basic compositional, volatile and sensory property of black raspberry wine, and four fermentation trials including single S. cerevisiae inoculation plus spontaneous MLF (BSU) and controlled MLF with O. oeni (BSO), sequential culture of T. delbrueckii and S. cerevisiae plus spontaneous MLF (BTSU) and controlled MLF (BTSO) were tested and compared. Fermentation results showed MLF in BSU, BSO and BTSO were successful, with respective period of 40, 25 and 23 days, whereas a stuck MLF occurred in BTSU. Volatile compounds were determined by HS-GC-IMS method, with a total of 45 aromas identified. BTSO was distinguished by a significant higher signal intensity of many fruity esters and a lower production of several alcohols and terpenes, which was in agreement with its perception result of strong 'fruity' and slight note of 'solvent' and 'herbaceous' during quantitative descriptive analysis. On the contrary, BSU was found to reinforce the synthesis of most detected volatiles, resulting in the enhancement of both beneficial and off-flavour compounds, therefore scoring lower in the 'global aroma' descriptor. Principal component analysis showed BSU and BSO were similar in the volatile composition, whereas BTSO was quite different. Overall, BTSO had greater potential to be used in the production of black raspberry wine.
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Affiliation(s)
- Wenli Liu
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China
| | - Huamin Li
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China
| | - Dongqi Jiang
- Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, PR China
| | - Yue Zhang
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Sicheng Zhang
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Shuyang Sun
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China.
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Song NE, Lee CM, Baik SH. Isolation and molecular identification for autochthonous starter Saccharomyces cerevisiae with low biogenic amine synthesis for black raspberry (Rubus coreanus Miquel) wine fermentation. J GEN APPL MICROBIOL 2019; 65:188-196. [PMID: 30773526 DOI: 10.2323/jgam.2018.09.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Biogenic amines (BAs) are widely present in nearly all fermented foods and beverages, and excess consumption can cause adverse health effects. To prepare BA-free Korean black raspberry wine (BRW), four autochthonous starter yeast strains without hazardous BA synthesis activity were selected and their physiological and biochemical properties were examined. The selected strains were identified as Saccharomyces cerevisiae based on 26S rDNA sequencing and microsatellite analysis. Molecular fingerprinting revealed that isolates were quite different from commercial wine yeast S. cerevisiae (52.4% similarity), but genetically relevant to commercial beer yeasts. The four S. cerevisiae strains produced over 10% ethanol during BRW fermentation. In addition, the fermented BRW with these strains showed higher levels of total flavonoids and similar antioxidant activity compared to the control sample. Potentially hazardous BAs that commonly occur in black raspberry extract (BRE) such as cadaverine, histamine, and spermidine were also not detected in the fermented BRW. Thus, we suggest that our strains are promising fermentation tools to ensure high quality and enhanced functionality in the production of BA-free BRW.
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Affiliation(s)
- Nho-Eul Song
- Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University
| | - Chan-Mi Lee
- Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University
| | - Sang-Ho Baik
- Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University
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Yang H, Sun J, Tian T, Gu H, Li X, Cai G, Lu J. Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae. J Food Biochem 2019; 43:e12891. [PMID: 31368556 DOI: 10.1111/jfbc.12891] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 04/01/2019] [Accepted: 04/22/2019] [Indexed: 12/01/2022]
Abstract
Three commercial yeasts strains, namely, Saccharomyces cerevisiae SY, DV10, and Drop Acid Yeast, were used for Dangshan pear wine fermentation. Monitoring main physical and chemical indexes and scoring comprehensive sensory characteristics to find a suitable yeast to produce Dangshan pear wine. The fermentation cycle of SY was short (15 days), and the SY-fermented wine had a suitable sugar-acid ratio, with a residual sugar content of 3.13 ± 0.05 g/L, total acid content of 3.40 ± 0.11 g/L, and ethanol content of 14.1 ± 0.27% (v/v). Additionally, 42 flavor compounds were detected in fermented Dangshan pear wine, and the total amount of flavor compounds was highest in the SY wine (2,584.72 μg/L). Combined with the comprehensive sensory evaluation scores, these results suggest that Saccharomyces cerevisiae SY was the most suitable strain to produce Dangshan pear wine. PRACTICAL APPLICATIONS: In this study, we compared the physical and chemical indicators of pear wine brewed by different Saccharomyces cerevisiae in the process of fermentation and the final quality of pear wine products. It was concluded that the pear wine produced by Saccharomyces cerevisiae SY had good quality. The study found a strain suitable for the fermentation of pear wine and provided a theoretical basis for the industrial production of pear wine. Next, we can try to use Saccharomyces cerevisiae SY for large-scale production of pear wine and try to sell it on the market.
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Affiliation(s)
- Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Junyong Sun
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Tiantian Tian
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hong Gu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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Li HM, Jiang DQ, Dai ZG, Zhang YS, Zhang Y, Sun SY, Zhao YP. Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1640736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Hua Min Li
- Department of Food Science and Engineering, School of Food Engineering, Ludong University, Yantai, Shandong, PR China
| | - Dong Qi Jiang
- Department of Food Science and Engineering, College of Life Sciences, Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, PR China
| | - Zhi Guo Dai
- Department of Food Science and Engineering, School of Food Engineering, Ludong University, Yantai, Shandong, PR China
| | - Yun Shu Zhang
- Department of Food Science and Engineering, College of Life Sciences, Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, PR China
| | - Yue Zhang
- Department of Food Science and Engineering, School of Food Engineering, Ludong University, Yantai, Shandong, PR China
| | - Shu Yang Sun
- Department of Food Science and Engineering, School of Food Engineering, Ludong University, Yantai, Shandong, PR China
| | - Yu Ping Zhao
- Department of Food Science and Engineering, College of Life Sciences, Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, PR China
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Yang H, Wu D, Guo D, Lu J. The aromatic volatile composition of Lonicera edulis
wines produced with three different strains of Saccharomyces cerevisiae. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.542] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
| | - Dejun Guo
- School of Food Engineering; Qinzhou University; 12 Binhai Road Qinzhou 535000 China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; 1800 Lihu Road Wuxi 214122 People's Republic of China
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Sun SY, Zhang QF, Liu WL, Li HM, Liu YL, Jiang XM, Zhao YP. Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.524] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shu Yang Sun
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Qin Fang Zhang
- Institute of Food Science and Engineering; Yantai University; Yantai Shandong 264005 People's Republic of China
| | - Wen Li Liu
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Hua Min Li
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Yan Long Liu
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Xiao Man Jiang
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Yu Ping Zhao
- Institute of Food Science and Engineering; Yantai University; Yantai Shandong 264005 People's Republic of China
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Kim BH, Park SK. Enhancement of volatile aromatic compounds in black raspberry wines via enzymatic treatment. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.412] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Byoung-Ho Kim
- Department of Food Science and Biotechnology; KyungHee University; Yongin-si 446-701 Republic of Korea
| | - Seung K. Park
- Department of Food Science and Biotechnology; KyungHee University; Yongin-si 446-701 Republic of Korea
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14
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Recent Developments and Applications of Solid Phase Microextraction (SPME) in Food and Environmental Analysis—A Review. CHROMATOGRAPHY 2015. [DOI: 10.3390/chromatography2030293] [Citation(s) in RCA: 128] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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