npj Science of Food
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2025
·Vol. 9
·期 1
·1-9
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IF 7.8
Liu Kai,Lian Yinyin,Xie Xingyun,Gao Yuyang,Song Jiajia,Suo Huayi,Zhang Yu
This study investigates the impact of O. oeni on the quality of blueberry wine, employing various analytical methods to determine parameters such as alcohol content, antioxidant capacity, organic acids, amino acids, and volatile components. The results demonstrated that co-inoculation with O. oeni significantly decreased the titratable acidity of blueberry wine. Among the organic acids, the malic acid content of ST and SE groups decreased by (26.24 ± 1.24)% and (35.75 ± 4.02)%, respectively. The main consumed amino acids were aspartate, lysine, and arginine after co-inoculation with O. oeni . Additionally, co-inoculation with O. oeni significantly increased the content of medium-chain fatty acid ethyl esters, especially isoamyl acetate content. The antioxidant capacity of blueberry wine was significantly enhanced by co-inoculation with O. oeni , particularly in terms of measurement of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) clearance. The findings of this study provide a solid basis for improving the quality of blueberry wine and promoting the growth of blueberry wine industry.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2024
·
IF 2.6
Liu Bo,Zhao Menghan,Ai Yangyi,Liu Xiaoru,Sun Ye,Wu Zhaoxia,Ho Chi-Tang,Yan Tingcai
Blueberry wine is a nutritional wine which aroma is affected severely by the fermenting condition. In this study, the influence of sulfur dioxide on the volatile composition and aroma of blueberry wine was comprehensively explored. The results indicated that in normal blueberry wine (NBW) fermented with sulfur dioxide, the titratable acid (TA) and total soluble solids content (TSSC) decreased slightly, whereas the ethanol, total phenolic, and vitamin C (Vc) contents increased significantly. The amount of volatile compounds declined significantly to 575 compared to 670 in traditional blueberry wine (TBW), and the relative concentrations of alcohols, acids, esters, and aldehydes markedly reduced. The relative odor activity value (ROAV) of 2,3-butanedione was the highest, and the number of the key aroma compounds shrunk obviously. The sweet, green, and fruity odors declined mainly ascribing to the reduction of 2-heptanol, acetic acid hexyl ester and 2-methyl-butanoic acid ethyl ester. The herbal, woody and floral odor mainly attributed to high contents of linalool, cyclohexene, 4-dimethyl-3-cyclohexene-1-ethanol, and ethyl nonanoate. These results indicated that sulfur dioxide retained some nutritional components, while it decreased the variety of the volatile compounds and affected the aroma of blueberry wine. Graphical abstract
研究领域:
食品科学
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发酵工程
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Wu Zhong,Shaoquan Liu,Hong Yang,Erhu Li
Blueberry wine has an excessively sour taste due to the presence of high-level of organic acids. Pichia fermentans JT-1-3 with a strong ability to degrade citric acid was selected for blueberry wine production in this work. The flocculation of JT-1-3 in comparison with two S. cerevisiaes strains was evaluated. Then citric acid degradation of JT-1-3 was assessed in synthetic media with different citric acid/glucose ratios under shaking or static conditions. Finally, JT-1-3 was inoculated in blueberry juice for fermentation. The results confirmed that JT-1-3 had appropriate flocculation and consumed citric acid and glucose greatly. In final wines, 6.25% (v/v) alcohol was achieved with 1.83% (w/w) residual sugar. Compared with juice, citric, malic and tartaric acids declined significantly by 43.35%, 35.29% and 44.68% in wine, respectively. 2-phenylethanol, ethyl 9-hexadecenoate, ethyl decanoate were the main volatiles in blueberry wine and most esters contributed to the aroma with high odor activity values. Sensory evaluation showed that wine produced by JT-1-3 imparted improved taste with lower acidity, bitterness and hotness perceptions compared with S. cerevisiae fermentation. This work revealed that JT-1-3 had a great potential to be applied for blueberry wine fermentation along with deacidification.
研究领域:
食品科学
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酿酒学
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微生物学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Chuqi Tang,Qiuya Gu,Xiwen Li,Wenhua Yang,Luan Hao,Xiaobo Liu,Xiaobin Yu,Hongxiang Zhou,Jianli Zhou
Blueberry wine is popular among consumers due to its high nutritional value, appealing color, and potential health benefits. However, the instability of its color during the brewing process poses challenges for storage and the overall growth of the blueberry wine industry. This study found that vinylphenolic pyranoanthocyanins in blueberry wine provide a more stable color than their anthocyanin precursors. The presence of yeast with hydroxycinnamic acid decarboxylase (HCDC) enhances the formation of vinylphenolic pyranoanthocyanins. Metschnikowia pulcherrima Y4, isolated from decayed blueberry peels, promotes the production of six specific vinylphenolic pyranoanthocyanins in blueberry wine: malvidin-4-vinylcatechol, delphinidin-3-arabinoside-4-vinylcatechol, cyanidin-3-galactoside/glucoside (C3G)-4-vinylcatechol, cyanidin-3-O-arabinoside-4-vinylcatechol, malvidin-3-O-glucoside/galactoside-4-vinylcatechol, and C3G-4-vinylphenol. Blueberry wine fermented solely with M. pulcherrima Y4 exhibits a 25% increase in light stability under direct outdoor light conditions and a 19% increase in temperature stability at 60 °C compared to Saccharomyces cerevisiae K1. Furthermore, the use of M. pulcherrima Y4 in fermenting blueberry wine significantly decreases the time required to form vinylphenolic pyranoanthocyanins to eight days. Hence, M. pulcherrima Y4 is highly effective in accelerating the synthesis of these compounds, providing a valuable approach for improving the stability and color of blueberry wine.
研究领域:
食品科学
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微生物学
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植物化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Meijuan Qiu,Shaoyi Chen,Hongxiang Zhou
Addressing the issue of color loss owing to the degradation of anthocyanins during storage in blueberry wine, we compared the stabilizing effect of phenolics on anthocyanins. Initially, the influences of phenolic co-pigments (catechin, epicatechin, gallic acid, sringic acid, and caffeic acid) on the main monomeric anthocyanin (malvidin-3-O-galactoside) in blueberry wine were evaluated in a model wine solution. Gallic acid showed the highest binding strength (binding constant K = 24.41 mol/L) and excellent thermal (half-life t 1/2 = 15.20 h) and light stability (half-life t 1/2 = 38.66 h) in the model wine solution, whereas epicatechin distinguished itself in oxidative stability (half-life t 1/2 = 11.37 h). In the subsequent storage, the blueberry wine containing epicatechin or gallic acid as co-pigments displayed markedly improved color stability, evidenced by intensified color enhancement and darker displacement, reduced color change, and maintenance of elevated levels of total phenolics, total flavonoids, and anthocyanins. This work may provide theoretical and practical guidance for stabilizing wine color during the storage of fermented fruit wines such as blueberry wine.
研究领域:
食品化学
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食品科学
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酿造学
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植物化学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
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IF 5.895
Yaran Liu,Xu Qian,Jiangtao Xing,Na Li,Junlong Li,Qingyu Su,Yixin Chen,Bolin Zhang,Baoqing Zhu
This paper clarifies the contribution of lactones and volatile phenols to the aroma of nongrape wine. A target method for the simultaneous determination of these two kinds of volatiles in nongrape wines was developed using headspace-solid-phase microextraction (HS-SPME) combined with high-resolution gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS). A high-resolution mass spectrometry database including 12 lactones and 11 volatile phenols was established for qualitative accuracy. Different matrix-matched calibration standards should be prepared for specific samples due to the matrix effects. The method was successfully validated and applied in three nongrape wines. Hawthorn wine contained more lactones (δ/γ-hexalactone, δ/γ-nonalactone, δ/γ-decalactone, γ-undecalactone, δ/γ-dodecalactone, C10 massoia lactone, and whiskey lactone), while blueberry wine contained more volatile phenols (especially 4-vinylguaiacol and 4-ethylguiaiacol). Goji berry wines contained certain concentrations of δ-nonalactone, γ-nonalactone, δ-hexalactone, and 3-ethyl phenol. This study demonstrated that HS-SPME-GC-Orbitrap-MS can be applied for the accurate quantification of trace aroma compounds such as lactones and volatile phenols in fruit wines.
研究领域:
食品科学
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分析化学
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农学
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DOI
PubMed
高影响因子
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