1
|
Wang F, Zhao P, Du G, Zhai J, Guo Y, Wang X. Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques. Food Chem 2024; 456:139981. [PMID: 38876061 DOI: 10.1016/j.foodchem.2024.139981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 06/01/2024] [Accepted: 06/03/2024] [Indexed: 06/16/2024]
Abstract
Aroma, a principal determinant of consumer preference for fruit wines, has recently garnered much attention. Fruit wines brewing was concomitant with complex biochemical reactions, in which a variety of compounds jointly contribute to the aroma quality. To date, the mechanisms underlying the synthesis of aroma compounds and biological regulation methods in fruit wines have remained ambiguous, hindering the further improvement of fruit wines sensory profiles. This review provides a detailed account of the synthesis and regulatory mechanisms of typical aroma compounds and their contributions to the characteristics of wines. Additionally, Comprehensive involves between microflora and the formation of aroma compounds have been emphasized. The microflora-mediated aroma compounds evolution can be controlled by key fermentation techniques to protect and enhance. Meanwhile, the genes impacting key aroma compounds can be identified, which provide references for the rapid screening of aroma-enhanced strains as well as target formation of aroma by modifying relative genes.
Collapse
Affiliation(s)
- Fei Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Pengtao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China; Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710119, PR China; National Research & Development Center of Apple Processing Technology, Xi'an 710119, PR China.
| | - Guorong Du
- School of Biological and Environmental Engineering, Xi'an University, Xi'an 710065, PR China
| | - Junjun Zhai
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China; Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710119, PR China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China; Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710119, PR China; National Research & Development Center of Apple Processing Technology, Xi'an 710119, PR China
| |
Collapse
|
2
|
Guangpeng L, Wu M, Li Y, Nageena Q, Li X, Zhang J, Wang C. The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
|
3
|
Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition. FERMENTATION 2022. [DOI: 10.3390/fermentation8120689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Globally, the red wine market experienced a rapid growth in the last decade, due to the superior colour, taste, and nutritional quality. The red grapes used for vinification have individual characteristics varying within the regional environment. In this study, the quality of seven grape cultivars, including Marselan, Yan 73, Muscat Hamburg, Kadarka, Merlot, Cabernet Sauvignon, and Crimpose, and their corresponding wines, were investigated based on high-performance liquid chromatography and headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry. These techniques were performed to analyze the chemical compositions and volatile compounds of the tested samples, respectively. The results showed that tartaric acid (29.96% to 73.45%) and rutin (12.53% to 56.54%) were the dominant organic acid and phenolic compounds in grapes, respectively. Higher concentrations of organic acids and phenolic compounds, and the types of volatile compounds, were observed to be highest in the Cabernet Sauvignon grape. The antioxidant activity of wines ranged from 6.74 to 102.68 mmol TE/L, and Yan 73 wine had the highest antioxidant activity. A total of 69 volatile compounds consisting of 17 alcohols, 26 esters, 5 aldehydes, 9 acids, 7 ketones, and 5 other volatile compounds were identified in all tested wines, and 11 important aroma active substances (odor activity value > 1) were selected, consisting of β-ionone, phenethyl acetate, geranyl acetate, ethyl 9-decenoate, ethyl caprate, ethyl pelargonate, decanal, ethyl caprylate, 6-methyl-5-hepten-2-one, methyl 2-hexenoate, and ethyl hexanoate, which endow wines with a unique aroma. This work clearly describes the chemical and sensory characteristics of seven red grape cultivars in Xinjiang of China and provides diversity options for cultivars for winemaking.
Collapse
|
4
|
Liu R, Liu Y, Zhu Y, Kortesniemi M, Zhu B, Li H. Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation. Foods 2022; 11:foods11233789. [PMID: 36496598 PMCID: PMC9735701 DOI: 10.3390/foods11233789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/15/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022] Open
Abstract
This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography-quadrupole mass spectrometry (GC-qMS), gas chromatography-Orbitrap-mass spectrometry (GC-Orbitrap-MS), electronic nose (E-nose) and sensory evaluation. The results showed that these passion fruit wines possessed different aromatic features confirmed by E-nose. Seventeen sulfur compounds and seventy-eight volatiles were detected in these passion fruit wines using GC-Orbitrap-MS and GC-qMS, respectively. Forty-four volatiles significantly contributed to the overall wine aroma. These wines possessed passion fruit, mango, green apple, lemon and floral aromas confirmed by sensory evaluation. The partial least squares regression analysis indicated that sulfides, esters and terpenes, and terpenes mainly correlated to the passion fruit, mango and green apple aroma, respectively. Sulfur compounds significantly affected the aroma of passion fruit wine. The findings in this study could provide useful insight toward the quality control of passion fruit wine.
Collapse
Affiliation(s)
- Ruojin Liu
- Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Yaran Liu
- Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Yuxuan Zhu
- Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Maaria Kortesniemi
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Baoqing Zhu
- Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Correspondence: (B.Z.); (H.L.); Tel.: +86-10-6233-8221 (B.Z.); +86-10-68984890 (H.L.)
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (B.Z.); (H.L.); Tel.: +86-10-6233-8221 (B.Z.); +86-10-68984890 (H.L.)
| |
Collapse
|
5
|
Liu Y, Li N, Li X, Qian W, Liu J, Su Q, Chen Y, Zhang B, Zhu B, Cheng J. A high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines. Sci Data 2022; 9:496. [PMID: 35963960 PMCID: PMC9376066 DOI: 10.1038/s41597-022-01594-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 07/25/2022] [Indexed: 11/14/2022] Open
Abstract
The overall aroma is an important factor of the sensory quality of fruit wines, which attributed to hundreds of volatile compounds. However, the qualitative determination of trace volatile compounds is considered to be very challenging work. GC-Orbitrap-MS with high resolution and high sensitivity provided more possibilities for the determination of volatile compounds, but without the high-resolution mass spectral library. For accuracy of qualitative determination in fruit wines by GC-Orbitrap-MS, a high-resolution mass spectral library, including 76 volatile compounds, was developed in this study. Not only the HRMS spectrum but also the exact ion fragment, relative abundance, retention indices (RI), CAS number, chemical structure diagram, aroma description and aroma threshold (ortho-nasally) were provided and were shown in a database website (Food Flavor Laboratory, http://foodflavorlab.cn/). HRMS library was used to successfully identify the volatile compounds mentioned above in 16 fruit wines (5 blueberry wines, 6 goji berry wines and 5 hawthorn wines). The library was developed as an important basis for further understanding of trace volatile compounds in fruit wines. Measurement(s) | volatile compounds | Technology Type(s) | GC-Orbitrap-MS |
Collapse
Affiliation(s)
- Yaran Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China
| | - Na Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China
| | - Xiaoyao Li
- School of Cyberspace Security, Beijing University of Posts and Telecommunications, Beijing, 100876, China
| | - Wenchao Qian
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China
| | - Jiani Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China
| | - Qingyu Su
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China
| | - Yixin Chen
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China.
| | - Jinxin Cheng
- China People's Police University, Hebei, 065000, China.
| |
Collapse
|
6
|
Moehring MJ, Harrington PDB. Analysis of Wine and Its Use in Tracing the Origin of Grape Cultivation. Crit Rev Anal Chem 2021; 52:1901-1912. [PMID: 34061694 DOI: 10.1080/10408347.2021.1925082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The concentrations of elemental and volatile components in wine and the effect of biological, meteorological, and anthropogenic factors on their levels are important for authentication and quality assurance. Sample preparation for atomic absorption and inductively coupled plasma spectrometries for elemental analysis as well as chromatographic and electronic nose (EN) analytical methods for volatile compounds are reviewed. The International Organization of Vine and Wine (OIV) and countries that produce and import wine developed methods and set limits on metal abundance to ensure that all metal concentrations are well below toxic threshold limits. With the use of data analysis tools, elemental analysis can enable wines to be traced back to their geographic region of origin. When paired with volatile and isotopic analysis the accuracy of this authentication greatly improves. Tracing studies are reviewed to demonstrate the capabilities of these analyses.
Collapse
Affiliation(s)
- Michael J Moehring
- Departmentof Chemistry & Biochemistry, Ohio University, Athens, Ohio, USA
| | | |
Collapse
|
7
|
Wang R, Sun J, Lassabliere B, Yu B, Liu SQ. Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurry. Food Microbiol 2020; 92:103609. [PMID: 32950144 DOI: 10.1016/j.fm.2020.103609] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 07/20/2020] [Accepted: 07/25/2020] [Indexed: 01/19/2023]
Abstract
The fermentation characteristics of non-Saccharomyces yeasts (Pichia kluyveri FrootZen, Torulaspora delbrueckii Prelude, Williopsis saturnus var. mrakii NCYC2251 and Torulaspora delbrueckii Biodiva) were evaluated in green tea slurry fermentation. Each yeast showed different fermentation performances: strains Prelude and Biodiva utilized sucrose faster than the other two yeasts; strain NCYC2251 was the only species that metabolized xylose. Strain FrootZen increased the caffeine content significantly and strain Prelude showed the opposite trend, both at a statistical level, while theanine contents in four samples were relatively stable. Biodiva and FrootZen significantly improved polyphenols content and the oxygen radical absorbance capacity of fermented teas. Some endogenous volatiles such as ketones, lactones and aldehydes decreased to lower or undetected levels, but one of the key tea aroma compounds methyl salicylate increased by 34-fold and 100-fold in P. kluyveri and W. saturnus samples respectively. Therefore, green tea fermentation by appropriate non-Saccharomyces yeasts can enhance its antioxidant capacity and alter the aroma compound profile.
Collapse
Affiliation(s)
- Rui Wang
- Department of Food Science & Technology, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Jingcan Sun
- Mane SEA PTE LTD, Biopolis Drive 3, 138623, Singapore
| | | | - Bin Yu
- Mane SEA PTE LTD, Biopolis Drive 3, 138623, Singapore
| | - Shao Quan Liu
- Department of Food Science & Technology, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China.
| |
Collapse
|
8
|
Cai W, Tang F, Shan C, Hou Q, Zhang Z, Dong Y, Guo Z. Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine. Food Sci Nutr 2020; 8:4965-4975. [PMID: 32994958 PMCID: PMC7500768 DOI: 10.1002/fsn3.1793] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/30/2020] [Accepted: 07/01/2020] [Indexed: 02/06/2023] Open
Abstract
In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine.
Collapse
Affiliation(s)
- Wenchao Cai
- School of Food ScienceShihezi UniversityShiheziChina
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Fengxian Tang
- School of Food ScienceShihezi UniversityShiheziChina
| | - Chunhui Shan
- School of Food ScienceShihezi UniversityShiheziChina
| | - Qiangchuan Hou
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Zhendong Zhang
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Yun Dong
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Zhuang Guo
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| |
Collapse
|
9
|
Cai W, Tang F, Guo Z, Guo X, Zhang Q, Zhao X, Ning M, Shan C. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS. Food Chem 2020; 330:127330. [PMID: 32569941 DOI: 10.1016/j.foodchem.2020.127330] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 06/10/2020] [Accepted: 06/10/2020] [Indexed: 01/23/2023]
Abstract
Conventional analysis, electronic senses and HS-SPME-GC-MS were applied to evaluate the effects of pretreatment methods and leaching methods on jujube wine quality. Significant differences (p < 0.05) in the levels of alcohol content, color, taste and aroma were observed among all the jujube wine samples, in which the pulp and pectase fermented jujube wine was the best among all. Moreover, rather than taste, aroma is the most significantly (p < 0.05) affected. In regard to aroma, a total of 182 volatile compounds were identified by HS-SPME-GC-MS. It was found that the blended-into-pulp treatment and the leached-by-pectase treatment had notable positive effects on jujube wine. The pulp and pectase fermented jujube wines exhibited the highest concentration of total volatile compounds as well as alcohols, esters, acids and aldehydes. Thus, the optimal pretreatment method and leaching method for jujube wine fermentation are blended-into-pulp and leached-by-pectase respectively.
Collapse
Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Northwest Hubei Research Institute of Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Zhuang Guo
- Northwest Hubei Research Institute of Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Xin Guo
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Qin Zhang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Xinxin Zhao
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Northwest Hubei Research Institute of Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Ming Ning
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| |
Collapse
|
10
|
Influence of Processing Conditions on the Flavor Profiles of Mulberry ( Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis. Foods 2020; 9:foods9050581. [PMID: 32380639 PMCID: PMC7278843 DOI: 10.3390/foods9050581] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/22/2020] [Accepted: 04/23/2020] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry fruit samples were prepared at different temperatures (-20, 0, 50, and 60 °C). The results showed that more diverse volatile compound profiles were produced overall and had increased levels of benzaldehyde, nonanal, and 3,3-dimethylhexane in Sample 3 and 4, which were dried at higher temperature (50 °C and 60 °C). The mulberry fruit samples that received heat treatment had higher grape juice, raisin, and sour aromatics, while samples that did not received heat treatment were characterized as having cucumber, green/grassy, and sweet aromatics.
Collapse
|
11
|
Wang R, Sun J, Lassabliere B, Yu B, Liu SQ. Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae. J Food Sci 2020; 85:306-315. [PMID: 31976554 DOI: 10.1111/1750-3841.15026] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 11/24/2019] [Accepted: 12/10/2019] [Indexed: 01/19/2023]
Abstract
Wine yeast Saccharomyces cerevisiae 71B was used in fermentation of green tea to modulate the volatiles and nonvolatiles. After fermentation, higher alcohols, esters, and acids, such as isoamyl alcohol, isobutanol, ethyl octanoate, ethyl decanoate, octanoic, and decanoic acids were generated. Some key aroma compounds of tea including linalool, hotrienol, dihydroactinidiolide, and 2-phenylethanol increased significantly. Among these compounds, linalool and 2-phenylethanol increased by 1.3- and 10-fold, respectively, which impart floral and fruity notes to fermented green tea. Alkaloids including caffeine, theobromine, and theophylline were reduced significantly after fermentation, while the most important free amino acid in tea, theanine, was not metabolized by S. cerevisiae. Tea catechins decreased whereas gallic and caffeic acids increased significantly, resulting in the unchanged antioxidant capacity of the fermented green tea. Hence, this work highlighted the potential of using S. cerevisiae to modulate green tea aroma and nonvolatiles. PRACTICAL APPLICATION: A novel fermented tea is produced by yeast fermentation. Saccharomyces cerevisiae led to significant changes in tea volatiles and nonvolatiles. Antioxidant capacity remained stable after fermentation.
Collapse
Affiliation(s)
- Rui Wang
- Food Science and Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, Science Drive 3, Singapore, 117543
| | - Jingcan Sun
- Mane SEA Pte Ltd, Biopolis Drive 3, Singapore, 138623
| | | | - Bin Yu
- Mane SEA Pte Ltd, Biopolis Drive 3, Singapore, 138623
| | - Shao Quan Liu
- Food Science and Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, Science Drive 3, Singapore, 117543.,Natl. Univ. of Singapore Research Inst., No. 377 Linquan St., Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China
| |
Collapse
|
12
|
Xiong QM, Liu J, Liu M, Shen CH, Yu XC, Wu CD, Huang J, Zhou RQ, Jin Y. Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process. RSC Adv 2020; 10:655-665. [PMID: 35494429 PMCID: PMC9047113 DOI: 10.1039/c9ra09034g] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 12/09/2019] [Indexed: 01/09/2023] Open
Abstract
Sterilization and clarification are essential to produce wine of high quality and stability, microfiltration is a serious candidate for both purposes. In this work, microfiltration of fermented mulberry wine was evaluated for the first time. Four different commercial membranes, of two different materials (PES, PVDF) and two different nominal pore sizes (0.22 μm and 0.45 μm) were employed. Pore blocking model was used to identify the fouling mechanism, foulant constituents were revealed by FT-IR spectra. The effect of microfiltration on permeate quality of mulberry wine was also involved. The results indicated that cake formation was the dominant mechanism during steady-state of mulberry wine microfiltration, independently on the membrane property. The fouling layer was mainly composed of protein and polysaccharides, which induced basically reversible overall filtration resistance. Microfiltration delivered a superior clarity, highly polydisperse and light-color mulberry wine with a satisfactory sterilization stability. It preserved the main basic properties and organic acid contents of mulberry wine while resulted in certain loss of volatile compounds, especially esters and alcohols. This work has provided a scientific reference for producing mulberry wine, a modern functional beverage. Microfiltration of mulberry wine.![]()
Collapse
Affiliation(s)
- Qin-Mei Xiong
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Jian Liu
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Miao Liu
- Lu Zhou Lao Jiao Co.,Ltd Luzhou 646000 China
| | | | - Xue-Chun Yu
- Luzhou Pinchuang Technology CO.,LTD Luzhou 646000 China
| | - Chong-De Wu
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Rong-Qing Zhou
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China.,National Engineering Research Center of Solid-State Manufacturing Luzhou 646000 China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| |
Collapse
|