Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines
文献类型： 外文期刊
作者： Liang, Hongmin 1 ; Gao, Deyan 1 ; Wang, Cong 2 ; Gao, Huanhuan 1 ; Guo, Yayun 1 ; Zhao, Zhiyun 3 ; Shi, Hongmei 1 ;
作者机构： 1.Shandong Acad Agr Sci, Shandong Acad Grape, Jinan 250100, Peoples R China
2.Shandong Agr & Engn Univ, Coll Food Sci & Engn, Jinan 250100, Peoples R China
3.Penglai Vine & Wine Serv Ctr, 206 Zhonglou East Rd, Yantai 265600, Peoples R China
关键词： yellow peach wine; fermentation strategy; physicochemical properties; antioxidant activity; volatile compounds
期刊名称：FERMENTATION-BASEL （ 影响因子：5.123； ）
ISSN：
年卷期： 2022 年 8 卷 11 期
页码：
收录情况： SCI
摘要： To obtain high-quality yellow peach wines of varying characteristics, different fermentation strategies, including various pre-fermentative treatments, were applied. This study aimed to determine the effect of different fermentation strategies on the physicochemical properties, monomer phenol content, in vitro antioxidant activity, and volatile compounds of yellow peach wine. The results showed that peach wine P12, fermented with pulp, had higher total phenolic content (TPC), total flavonoid content (TFC), monomer phenol and volatile compound content, and antioxidant activity. Ten monomeric phenols were detected in peach wines, and the content of catechin was the highest. Juice fermentation wine, J12, had a strong floral aroma, and some volatile compounds were released during fermentation when water was added to the pulp, and low alcohol content did not reduce the variety of volatile compounds. The main aroma and common characteristics of the fermented yellow peach wine were dominated by esters, with a relative odor activity value (ROAV) >= 1, namely, isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Our results demonstrated that the application of the described fermentation strategies significantly affected the quality and volatile compound content of yellow peach wines. This might assist in the development of a highly diverse yellow peach wine flavor.
- 相关文献
作者其他论文 更多>>
-
Profiling of Volatile Compounds in 'Muscat Hamburg' Contaminated with Aspergillus carbonarius before OTA Biosynthesis Based on HS-SPME-GC-MS and DLLME-GC-MS
作者：Guo, Yayun;Wang, Zhe;He, Yi;Shi, Hongmei;Gao, Huanhuan
关键词：volatile compounds; Ochratoxin A; QuEChERS-HPLC-FLD; HS-SPME-GC-MS; DLLME-GC-MS; OPLS-DA
-
Widely Targeted Metabonomic Analysis to Study Effect of GSH on Metabolites of Chardonnay Wine during Simulated Oxidation
作者：Gao, Deyan;Shi, Hongmei;Liang, Hongmin;Wang, Cong
关键词：chardonnay wine; GSH; non-volatile metabolites; volatile metabolites
-
VaCRK2 Mediates Gray Mold Resistance in Vitis amurensis by Activating the Jasmonate Signaling Pathway
作者：Li, Tinggang;Gao, Huanhuan;Tang, Xiaoning;Gong, Dongying
关键词：grape; gray mold; jasmonic acid; reactive oxygen species; pathogenesis-related gene
-
Analyses of the gut bacteriomes of four important Drosophila pests
作者：Lin, Qingcai;Zhai, Yifan;Chen, Hao;Qin, Dongyun;Zheng, Li;Gao, Huanhuan;Gao, Huanhuan
关键词：
-
Calcium signaling networks mediate nitrate sensing and responses in Arabidopsis
作者：Liu, Li;Gao, Huanhuan;Han, Zhen;Li, Bo;Li, Shaoxuan
关键词：Calcium signaling; nitrate; CNGC15-NRT1.1; CBLs; CIPKs; PLCs; CPKs; ANR1; primary nitrate response
-
GauCNL18 mediates Verticillium wilt resistance by activating the salicylic acid immunity pathway
作者：Li, Tinggang;Gao, Huanhuan;Tang, Xiaoning;Chen, Guangxia
关键词：Verticillium wilt; Resistance gene; Salicylic acid signaling pathway; Pathogenesis-related genes; Reactive oxygen species
-
VaCRK2 Mediates Gray Mold Resistance in Vitis amurensis by Activating the Jasmonate Signaling Pathway
作者：Li, Tinggang;Gao, Huanhuan;Tang, Xiaoning;Gong, Dongying
关键词：grape; gray mold; jasmonic acid; reactive oxygen species; pathogenesis-related gene
