RSC Advances
·
2020
·Vol. 10
·期 2
·655-665
·
IF 3.119
Qin-Mei Xiong,Jian Liu,Miao Liu,Cai-Hong Shen,Xue-Chun Yu,Chong-De Wu,Jun Huang,Rong-Qing Zhou,Yao Jin
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.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2017
·Vol. 10
·期 7
·1210-1223
·
IF 2.576
Tchabo William,Ma Yongkun,Kwaw Emmanuel,Zhang Haining,Li Xi,Afoakwah Newlove A.
The present investigation aimed to evaluate the effects of ultrasound, high pressure, and manosonication on phenolic profile in correlation to antioxidant properties of aged mulberry wines (AMWs). The results indicated a positive effect of non-thermal processes on total phenol content of the AMW conversely to total anthocyanin content, which was negatively affected by pressurization and manosonication. With regard to total flavonoid content, sonication was found to exert a positive effect. A similar trend was also observed for each of the 18 phenolic compounds quantified. The outcome suggests that these phenolic compounds have potent antioxidant properties. From correlation analysis, phenolic acids were noted to be responsible for 1,1-diphenyl-2-picrylhydrazyl, N , N -dimethyl- p -phenylenediamine, and hydrogen peroxide capacities, while total antioxidant, ferric reducing antioxidant power, reducing power, cupric ion, metal chelating, lipid peroxidation, superoxide anion, 2,2′-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid), nitric oxide, and hydroxyl radical capacities were attributed to flavonols and anthocyanins.
研究领域:
食品科学
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化学工程
·
生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
William Tchabo,Yongkun Ma,Emmanuel Kwaw,Haining Zhang,Lulu Xiao,Haroon Elrasheid Tahir
The present study was undertaken to assess accelerating aging effects of high pressure, ultrasound and manosonication on the aromatic profile and sensorial attributes of aged mulberry wines (AMW). A total of 166 volatile compounds were found amongst the AMW. The outcomes of the investigation were presented by means of geometric mean (GM), cluster analysis (CA), principal component analysis (PCA), partial least squares regressions (PLSR) and principal component regression (PCR). GM highlighted 24 organoleptic attributes responsible for the sensorial profile of the AMW. Moreover, CA revealed that the volatile composition of the non-thermal accelerated aged wines differs from that of the conventional aged wines. Besides, PCA discriminated the AMW on the basis of their main sensorial characteristics. Furthermore, PLSR identified 75 aroma compounds which were mainly responsible for the olfactory notes of the AMW. Finally, the overall quality of the AMW was noted to be better predicted by PLSR than PCR.
研究领域:
食品科学
·
化学分析
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DOI
PubMed
高影响因子
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
·
2023
·Vol. 107
·期 16
·5079-5094
·
IF 5
Ji Mingyue,Gong Jiangang,Tian Yiling,Ao Changwei,Li Yue,Tan Jianxin,Du Guoqiang
Abstract In this study, three kinds of wines separately made from mulberry (MW), grape (GW), or mulberry/grape (MGW) were developed and their enological parameters, sensory scores, volatile components, and microbiota were investigated and compared. Contrary to the order of residual sugar and acidity of the three kinds of wines, the order of alcohol content from high to low is GW, MW, and MGW. A total of 60 volatile components (VCs), including esters (17), alcohols (12), acids (6), aldehydes (7), ketones (3), alkenes (3), amines (3), alkanes (4), pyrazines (2), benzene (1), sulfide (1), and thiazole (1), were identified by gas chromatography-ion mobility spectrometer (GC-IMS). The fingerprint of VCs and principal component analysis revealed that the volatile profiles of MGW and GW were more similar in comparison to that of MW and were significantly correlated with the mass ratio of mulberry to grape. Lactobacillus , Weissella , Pantoea , Leuconostoc , Lactococcus , Paenibacillus , Pediococcus , and Saccharomyces were identified as the main microflora at the genus level shared by the MW, MGW, and GW, suggesting that the heterolactic bacteria may contribute more to the high content of volatile acids in MW and MGW. The heatmap of core microbiota and main VCs of MW, MGW, and GW suggested the complicated and significant correlation between them. The above data implied that the volatile profiles were more closely related to the raw materials of winemaking and markedly affected by the fermentation microorganisms. This study provides references for evaluation and characterization of MGW and MW and improvement of MGW and MW winemaking process. Key points
• Fruit wine enological parameters, volatile profile, and microbiota were compared.
• Sixty volatile compounds were identified by GC-IMS in three types of fruit wines.
• Winemaking materials and microbiota affect volatile profiles of the fruit wines.
研究领域:
食品科学
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微生物学
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酿酒学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 19
·3393
·
IF 5.1
Jiajun Li,Huiming Zhang,Tieyan Jin
This study systematically investigated the effects of key fermentation parameters—initial sugar content (24–28 °Brix), temperature (15–20 °C), and yeast inoculation rate (0.04–0.12%)—on the quality, volatile aroma characteristics, antioxidant capacity, and bioactive properties of mulberry wine. Through a combination of single-factor experiments and response surface methodology (RSM), optimal fermentation conditions were determined as follows: initial sugar content of 25 °Brix, temperature of 18 °C, and yeast inoculation rate of 0.08%. Under these conditions, the resulting wine exhibited superior sensory characteristics, enhanced antioxidant activity (total phenolic content, DPPH and ABTS radical scavenging capacity, and FRAP), and significantly higher levels of key aroma compounds (e.g., ethyl acetate, phenethyl alcohol) compared to unfermented mulberry juice. Furthermore, the wine exhibited dose-dependent inhibition of proliferation in HepG2 and HT29 cells with IC50values of 0.82 mg/mL and 1.05 mg/mL, respectively, and demonstrated selective antibacterial activity against Escherichia coli and Staphylococcus aureus. These findings provide a scientific basis for optimizing the production of mulberry wine with enhanced sensory qualities and functional properties, highlighting its potential as a health-promoting fermented beverage.
研究领域:
食品科学
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发酵工程
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天然产物化学
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功能食品
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分析化学
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细胞生物学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Haotian Xu,Zeyu Wang,Zhenyang Qin,Minwei Zhang,Yanan Qin
This study investigates the variation of physicochemical, flavonoids, and volatiles during sequential fermentation which Metschnikowia pulcherrima and Issatchenkia terricola as sequential co-fermenters and a single fermentation by Saccharomyces cerevisiae in mulberry wine. Sequential fermentation shown that β-glucosidase activity greater and fermentation time declined to 144 h. In addition, 11 flavonoids (apigenin-5-O-glucoside, aromadendrin-7-O-glucoside, kaempferol-3,7-O-diglucoside, and so on) were significantly increased. Significant differences were found between types of metabolic products enriched in flavone and flavonol biosynthesis and anthocyanins biosynthesis, with an enrichment ratio of 46.15 % and 23.08 %, respectively. 16 apple-scented compounds (2-Buten-1-one, (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, Butanoic acid, (Z)-3-hexenyl ester, 3-methyl-1-methylethyl-Butanoic acid ester, and so on), 5 rose-scented (e.g. benzyl alcohol, ethyl geranate, hydrocinnamic acid), and 4 balsamic-scented compounds ((−)-myrtenol, benzoic acid 1-methylethyl ester, benzyl alcohol, p-cymen-7-ol) were distinctively present. Interestingly, tryptophan metabolism and indole alkaloid biosynthesis are only enriched in sequential fermentation.
研究领域:
发酵科学
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食品化学
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葡萄酒科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）