Article
Agriculture, Multidisciplinary
Justine Garbay, Margaux Cameleyre, Laurent Riquier, Jean-Christophe Barbe, Georgia Lytra
Summary: An analytical method was developed and optimized to determine the concentrations of aroma compounds related to the fruity aroma of red wines. Samples from different grape varieties were quantitatively analyzed, and the instrumental analysis revealed variations in the concentrations of quantified compounds among the wines. Both sensory profile results and instrumental analysis showed the potential positive contribution of non-ester compounds to the fruity expression of red wines.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Jose Angel Salas-Millan, Encarna Aguayo, Andres Conesa-Bueno, Arantxa Aznar
Summary: Fresh melons that don't meet cosmetic standards were transformed into sparkling melon-based wine. The wine was made by fermenting still melon wine and evaluating the oenological parameters, polar compounds, and volatile profile. The sparkling wine had a characteristic aroma with sweet, fruity, banana, tropical, nutty, and melon notes, and received a sensory score of 92 out of 100.
Article
Chemistry, Applied
Shengnan Wang, Qianting Zhang, Pengtao Zhao, Zeqiang Ma, Junxiang Zhang, Wen Ma, Xiaoyu Wang
Summary: In this study, the volatility of three typical wine aromas in model wine was investigated and the impact of different concentrations and structural properties of phenolics was analyzed. The results showed that different phenolic fractions had varying effects on the perception of floral, fruity, and aged aromas. This study provides new insights and theoretical support for regulating wine aromas during winemaking by manipulating the phenolic composition.
Article
Food Science & Technology
Kai Hu, Hongyu Zhao, Xueting Kang, Xiaona Ge, Mengni Zheng, Zheyuan Hu, Yongsheng Tao
Summary: The study found that the co-inoculation of three species led to simultaneous alcoholic and malolactic fermentations, significantly reducing the overall fermentation time. P. fermentans increased the cell viability of L. brevis 26 when co-fermented with the predominant species S. cerevisiae.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Joerg Gottmann, Jochen Vestner, David Mueller, Jens Schuster, Ulrich Fischer
Summary: The research found that cleaning polymers can remove 11% to 62% of the absorbed volatiles, and subsequent immersion in model wine can lead to the migration of 20% to 57% of the remaining volatiles. Sensory tests indicated that the transferred volatiles could have an impact on the subsequent model wine, with an odor activity value of 1.03 for alpha-ionone suggesting a potential sensory impact.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Margaux Cameleyre, Clemence Monsant, Sophie Tempere, Georgia Lytra, Jean-Christophe Barbe
Summary: The study evaluated the impact of commercial proanthocyanidic tannins on the fruity pool of esters in Bordeaux red wines using model solutions. It was found that the presence of tannins significantly attenuated perception of fruity notes. Physicochemical analysis revealed a decrease in ester contents in the headspace due to the presence of proanthocyanidic tannins. A new sensory tool was developed to compare perceived odors, demonstrating the implications of pre-sensory levels on odor perception.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Cai-Lin Kong, Na Ma, Jian Yin, Hong-Yu Zhao, Yong-Sheng Tao
Summary: The study found that mixed fermentation of Pichia fermentans Z9Y-3 and S. cerevisiae enhances fruity ester production, with higher alcohols and fatty acids playing a more important role than enzymes. Additionally, supplementation of medium chain fatty acids during mid-phase fermentation significantly increases fruity ester yield, but high ethyl acetate levels may result in off-flavors.
Article
Food Science & Technology
Philipp P. Koenen, Ines Stoetzel, Wilfried Schwab, Matthias Wuest
Summary: This study found that glycosylated sesquiterpene alcohols in grape berries show little structural diversity compared to monoterpenols, and are glycosylated to a lower extent. While enzymatically released terpenols were found in certain grape varieties, only a few sesquiterpene alcohols were detected, indicating that most sesquiterpene hydrocarbons in grapes do not have hydroxylated structures.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Pharmacology & Pharmacy
Yang Zhang, Chao Liu, E. Dongxiao, Wenxuan Jia, Peng Sun, Hui Li, Guojing Yu, Peng Quan, Mingzhe Liu, Liang Fang
Summary: The oversight of chiral consideration in transdermal drug delivery can lead to increased dosage and risk of side effects, ultimately reducing therapeutic effects. This study focused on investigating the law and mechanism of enantioselective enhancing effects of chiral permeation enhancers on drug enantiomers to improve transdermal delivery efficiency. The results indicated that specific isomers of permeation enhancers increased the skin absorption of certain drug enantiomers by improving retention or partition. The enantioselective interaction between chiral drug-chiral enhancers and chiral enhancers-chiral skin played a critical role in transdermal drug delivery.
ASIAN JOURNAL OF PHARMACEUTICAL SCIENCES
(2023)
Article
Food Science & Technology
Yu Wang, Meng-Yao Cui, Qi Zhang, Yue Zhu, Qin Yang, Yu Fu, Hai-Jun Bi, Xiao-Hui Yang, Xue-Ling Gao
Summary: This study aimed to enhance the aroma quality of blueberry wine through cultivar selection and precise berry sorting. Analysis of volatile compounds in blueberry wines from different cultivars showed distinct aroma profiles. The impact of berry size on the aroma of 'Misty' and 'Star' blueberry wines was also investigated. The findings provide valuable insights into improving blueberry wine production and understanding the interplay between cultivar selection, berry sorting, and aroma attributes of the final product.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Zijian Zhu, Kai Hu, Siyu Chen, Sirui Xiong, Yongsheng Tao
Summary: Goal-directed amino acid supplementation during fermentation can enhance fruity esters in spine grape wine, with particular focus on the effects of alanine, phenylalanine, and isoleucine on fruity ester production. Changes in carbon flux distribution due to amino acid supplementation may contribute to increased fruity ester content.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Tongtong Fan, Jianing Qu, Lu Wang, Jiarui Zhang, Xiaobing Yang, Hongyan Zhang, Yi Qin, Yongsheng Tao, Guojie Jin
Summary: In this study, the genome sequencing of P. fermentans Z9Y-3 was performed and the results revealed its physiological and biochemical behavior. The genome size was about 13.5 Mb with 42.09% GC content and 4730 protein coding genes. This study enhances our understanding of P. fermentans Z9Y-3 and its potential in aroma enhancing winemaking.
Article
Food Science & Technology
Tuba Eda Arpa Zemzemoglu, Merve Darici, Turgut Cabaroglu
Summary: This study aimed to determine the potential of red wine production from Kosetevek grape variety in Elazig province of Turkey and define its characteristics. The wines were analyzed for general composition, phenolic and aroma compounds, and sensory evaluation. Results showed that Kosetevek wines had rich aroma compounds, total phenolic compounds, anthocyanin, and tannin levels, making them a potential alternative to wines from native grape varieties.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Ross D. Sanders, Paul K. Boss, Dimitra L. Capone, Catherine M. Kidman, Robert G. Bramley, Emily L. Nicholson, David W. Jeffery
Summary: This study investigated the impact of different rootstocks on the concentration of specific substances in the rachis and grapes of Cabernet Sauvignon, finding that the concentration of IBMP is significantly influenced by rootstock and growing season.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemical Research Methods
Tracey E. Siebert, Panagiotis Stamatopoulos, I. Leigh Francis, Philippe Darriet
Summary: Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is useful in identifying aroma compounds in wine matrices. Sensory-led combination of separation techniques is a powerful tool for identifying key compounds responsible for specific aromas.
JOURNAL OF CHROMATOGRAPHY A
(2021)