LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Linna Song,Xiaohan Sun,Baohui Shi,Weiming Yang,Wen Ma
Condensed tannins are essential components in red wines, which not only contribute to their astringency effect but also determine wine quality. However, the evolution of tannins during vinification and wine aging remains unclear. Hence, this investigation analyzed the chemosensory characteristics of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and MerlotCanalysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlotred wine during an industrial-scale winemaking procedure, via both non-targeted UPLC–Q-ToF and QDA techniques. The results indicated that Marselan exhibited the highest total tannins content, galloylation, prodelphinidins and astringency intensity among the three studied varieties. 13 tannins molecules were found to be the key molecule tannins (VIP>1) during Marselan aging evolution, whereas 14 and 15 molecule tannins were revealed as the key (VIP>1) in Cabernet Sauvignon and Merlot wines, respectively. Furthermore, the sensory results demonstrated that, after aging for 9 months, the astringency sub-quality of Merlot wine evolved at a slower rate than the other two. Additionally, astringency intensity was significantly positively ( p < 0.001) correlated with total tannins, mDP, and (E)G% for all three varieties, while astringency sub-quality was significantly negatively ( p < 0.001) correlated with total tannins and (E)G%, according to a correlation analysis of chemosensory metabolomic results. For Marselan, Cabernet Sauvignon, and Merlot, respectively, DP5-C, DP1-C, and the majority of key tannins (VIP>1) significantly adversely correlate with astringency sub-quality.
研究领域:
食品科学
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感官分析
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葡萄栽培学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Xiaomin Zang,Qing Du,Jiao Jiang,Yan-ying Liang,Dongqing Ye,Yanlin Liu
Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28°Brix combined with two S. cerevisiae strains selected from distinct terroirs on the Cabernet Sauvignon wine profile in the Ningxia Qingtongxia region in China. Physicochemical parameters and volatile aroma compounds were analyzed and quantitative descriptive analysis was performed on wine samples. The results indicated that berry ripeness primarily influenced physicochemical profiles, while aroma characteristics were affected by both grape maturity and yeast strain. Some esters and higher alcohols increased with grape maturity. Late-harvest wines scored significantly higher in aroma and taste quality than early-harvest wines. The CECA strain yielded wines with elevated medium-chain ester levels, reduced higher alcohols, improved balance and purity, and enhanced the typical aroma of blackberry, spice, and dark chocolate.
研究领域:
食品科学
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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
·
2025
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IF 8.2
Xue Zhang,Hui Yang,Na Liu,Jian Sun,Ruijia Yao,Fangzhou Shi,Jiming Li,Wenguang Jiang,Hongying Li,Qingchen Zhang,JunXiang Zhang
This study aimed to analyze the characteristics of Cabernet Sauvignon (CS) and Marselan (M) wines from different subregions on the eastern foothills of Helan Mountain. UHPLC–ESI–Q–ToF and HS–SPME–GC–MS were employed to analyze the metabolic properties of the wines, and QDA was combined for sensory characterization. The results indicated that chromaticity, total phenols, ethyl isobutyrate, n-decanoic acid, (−)-epigallocatechin, and epigallocatechin were key indicators for distinguishing CS wines from different subregions, whereas total acids, total phenols, hexanol, ethyl butyrate, protocatechuic acid, and (+)-catenin were key indicators for distinguishing M wines from different subregions. The richness and coordination of fruit, floral, dried fruit, spice, and green flavors in the wine were key indicators determining the flavor characteristics of wine in winemaking area. The key compounds with aroma of green, fruity, and floral that determine the core aroma, aroma coordination, and elegance of wine in the winemaking area include cis-2-exen-1-ol, ethyl palmate, octanoic acid, and n-decanoic acid.
研究领域:
食品科学
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葡萄栽培学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Foods
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2023
·Vol. 13
·期 1
·106
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IF 5.2
Jie Gao,Huiying Geng,Ruru Chai,Tianyang Wu,Weidong Huang,Yilin You,Jicheng Zhan
The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor. In wine fermentation, fungi contribute more sensory-active biochemical compounds than bacteria. In this study, we employed amplicon sequencing to measure samples from the spontaneous fermentation process of cabernet sauvignon wines from two wine-growing regions in China to study the diversity and structural evolution of fungi during spontaneous fermentation and analyze the correlation between fungi and volatile compounds. The results showed significant differences in fungal community structure and diversity in cabernet sauvignon musts from different geographical origins, and these differences affected the flavor quality of the wines. As alcoholic fermentation progressed,Saccharomycesbecame the dominant fungal genus and reshaped the fungal community structure, and the diversity of the fungal community decreased. However, the fungal communities of each wine-growing region remained distinct throughout the fermentation process. Furthermore, the correlation between the fungal community and volatile compounds indicated that wine is a product of fermentation involving multiple fungal genera, and the flavor is influenced by a variety of fungi. Our study enhances the comprehension of fungal communities in Chinese wine-growing regions, explaining the regulatory role of wine-related fungal microorganisms in wine flavor.
研究领域:
酿酒学
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微生物学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Foods
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2025
·Vol. 14
·期 18
·3188
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IF 5.1
Rui Liao,Xiongjun Xiao,Huiling Huang,Kangjie Yu,Jianxia Tan,Yue Wang,Cong Li,Siyu Li,Yi Ma
This study investigated the potential of yeast polysaccharides (YPs) as an SO 2 substitute by adding varying concentrations (0–250 mg/L) prior to wine fermentation. The antioxidant activity and color stability were evaluated using UV–visible spectrophotometry, high-performance liquid chromatography, and colorimetric methods. Furthermore, HS-SPME-GC-MS and quantitative descriptive analysis were employed to compare the volatile compound profiles and sensory attributes between the optimal yeast polysaccharide treatment group (TS100, 100 mg/L) and the sulfur dioxide treatment group (S). Results showed that YPs addition effectively preserved phenolic compounds, with TS100 exhibiting the highest total phenols, flavonoids, and anthocyanins, where total anthocyanins reached 340.79 mg/L, a 2.52% increase over the S group. ABTS + scavenging activity showed no significant difference from the S group, confirming strong antioxidant capacity. Flavor compound content was higher in TS100 (10,458.99 μg/L) than in the S group (10,156.07 μg/L), with ethyl caprylate and ethyl decanoate being particularly prominent. These esters contributed intense fatty and fruity aromas, enhancing the overall sensory quality of the wine. In summary, 100 mg/L YPs addition yielded the best wine quality, demonstrating promising potential as an SO 2 alternative in winemaking.
研究领域:
食品科学
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酿酒学
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天然产物化学
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抗氧化研究
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风味化学
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食品质量与安全
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产品关联
DOI
PubMed
高影响因子
Agriculture-Basel
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2022
·Vol. 12
·期 5
·604
·
IF 3.408
Xing Han,Fei Yao,Ying Wang,Xinyao Duan,Zhilei Wang,Yihan Li,Tingting Xue,Xu Liu,Hua Wang,Hua Li
Biodegradable liquid film (BLF) improves soil structure and increases plant freezing tolerance after spraying on the surface of soil and plant. In this study, the effects of BLF on grape composition and volatile compounds in Cabernet sauvignon (Vitis viniferaL.) grapes were determined by spraying BLF during the dormant periods over three years. The aim of the study was to evaluate the potential impact of BLF as an overwintering protection measure on grape fruit quality. In 2020 and 2021, BLF spraying increased reducing sugar content and 100-berry weight, decreased titratable acid content, and improved the maturity factor. Compared with the vines not sprayed with BLF, the content of total phenols and total anthocyanins in grape skins showed an increase over the three-year period, with the largest increases of 31.92% and 48.38%, respectively, and the content of total tannins and total flavan-3-ols increased in 2020 and 2021. BLF treatment also increased the total phenolic content in seeds for all three years, reaching a significant level in 2019, 16.38% higher than control treatment (CK). HPLC analysis showed that BLF treatment affected the content and composition of monomeric anthocyanins in grape skins, especially in 2021, BLF treatment significantly increased the content of nine monomeric anthocyanins, and the proportion of acetylated and coumaroylated anthocyanins. However, GC-MS analysis indicated that BLF had little effect on volatile compounds. These results suggest that BLF can be used as an overwintering protection measure in cold regions to promote the accumulation of sugars and polyphenolics, thereby improving overall grape quality.Keywords:wine grape;biodegradable liquid film;grape composition;anthocyanins
研究领域:
农业
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酿酒学
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植物科学
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产品关联
DOI
高影响因子
Journal of Integrative Agriculture
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2023
·
IF 4.8
Cai-yun LIU,Lu-lu WU,Shu-yue FAN,Yong-sheng TAO,Yun-kui LI
The impact of cyclodextrins (CDs) on wine quality and stability has been seldomly reported. This study systematically assessed the protective effect of post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics, copigmentation and phenolic profiles. The grey relational analysis (GRA) and principal component analysis (PCA) were employed to dissect the key effective determinants related to color quality. The addition of CDs induced a significant hyperchromic effect of 8.19%-25.40%, significant bathochromic effect and enhancement of the color intensity. Furthermore, the evolution of anthocyanin form and the content of monomeric anthocyanins revealed that β -CD is a superior favorable cofactor during wine aging, but for the long-term aging, 2-HP- β -CD and 2-HP- γ -CD are more beneficial in promoting the formation of polymerized anthocyanins and the color stability. This work provides an important reference for the use of CDs to enhance color quality and stability of red wines.
研究领域:
食品科学
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葡萄酒化学
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分析化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Zhi-Xin Peng,Hui-Wen Gu,Yuan Pan,Yan Wang,Jun Yan,Wanjun Long,Haiyan Fu,Yuanbin She
In recent years, red wine drinking has become more popular in China owing to its antioxidant effects. However, the key antioxidant compounds and their action mechanisms of Chinese red wines are still unclear. Herein, the antioxidant activities and chemical compositions of 45 Chinese Cabernet Sauvignon red wine samples were determined using chemical antioxidant assays and an UHPLC-QTOF-MS-based untargeted metabolomics method. The key antioxidant compounds in red wines and potential action mechanisms were revealed by integrating network pharmacology and molecular docking approaches. Results showed that there are 8 key antioxidant compounds in the red wine samples. These compounds are involved in several metabolic pathways in the body, particularly PI3K/AKT. What's more, they bind to the core antioxidant targets through hydrogen bonding and hydrophobic interaction. Among them, myricetin, laricitrin, 2,3,8-tri- O -methylellagic acid and AKT1 have the highest binding energies. This study could provide the theoretical basis for further investigation of physiological activities and functions of Chinese red wines.
研究领域:
食品科学
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药理学
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生物化学
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分子生物学
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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）