Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117440 - 117440

Published: Jan. 1, 2025

Language: Английский

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Effects of Different Shaping Methods and Loading on Fruit Quality and Volatile Compounds in ‘Beibinghong’ Grapes

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 772 - 772

Published: Feb. 24, 2025

The effects of different shaping methods and loading treatments on the photosynthetic rate, chlorophyll content, fruit yield quality, volatile compound composition 'Beibinghong' grape were studied. In experiment, 6-year-old grapes selected as material, two kinds adopted: double main vine upright tree (control) inclined horizontal dragon tree. was treated with loads. components in analyzed by gas chromatography-mass spectrometry (GC-MS). changes quality under multivariate statistics. results showed that significantly increased net rate content leaves, soluble sugar sugar-acid ratio fruits. better than vine. plants nine branches had higher yield, best performance reducing titrable acid ratio, which most suitable treatment. metabolomics study 291 metabolites identified, 25 considered to be key differential affecting flavor 'Beibing red' treatments. Further analysis draconite superior improving accumulation compounds fruit. This revealed regulation mechanism loads growth grapes, provided theoretical support for optimizing viticulture management market competitiveness.

Language: Английский

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Enhancing Cabernet Sauvignon Wine Quality with Merlot Improver: A Study on Flavor and Quality Impact through Various Blending Techniques

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101810 - 101810

Published: March 1, 2025

Language: Английский

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A comparative study of the flavor characteristics and active ingredients of fermented and blended orange wines based on sensory omics and non-targeted metabolomics

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117719 - 117719

Published: March 1, 2025

Language: Английский

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Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1631 - 1631

Published: May 6, 2025

This study aimed to investigate the effects of post-fermentation freezing treatment on flavor characteristics Beibinghong ice wine. Physicochemical indices, organic acids, volatile compound content, odor activity values (OAVs), and sensory attributes wines subjected different treatments were systematically analyzed using high-performance liquid chromatography (HPLC), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), evaluation, orthogonal partial least squares discriminant analysis (OPLS-DA). The results demonstrated significant differences in fundamental physicochemical indices between freezing-treated control samples. significantly reduced total acid, sugar, tannin thereby alleviating cloyingly sweet pungent taste sensations achieving a more harmonious balanced profile. Concurrently, alterations levels esters, alcohols, other compounds observed, with 10% alcohol-by-volume (ABV) samples exhibiting optimal performance aromatic complexity (featuring fruity honey notes) balance. Sensory evaluation further confirmed that enhanced delicacy wine aromas. demonstrates effectively optimizes profile wine, providing theoretical foundation for refining production processes.

Language: Английский

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Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors

LWT, Journal Year: 2024, Volume and Issue: 208, P. 116719 - 116719

Published: Sept. 1, 2024

Language: Английский

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Study on the Effect of Different Concentrations of SO2 on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine

Foods, Journal Year: 2024, Volume and Issue: 13(8), P. 1247 - 1247

Published: April 19, 2024

SO

Language: Английский

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Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing

Fermentation, Journal Year: 2024, Volume and Issue: 10(7), P. 353 - 353

Published: July 12, 2024

Western Sichuan Yi suancai contains a group of highly functional microorganisms in an alpine and high-altitude ecological environment. Due to its unique salt-free fermentation process, it is nutritious has crispy texture. Six periods were established during fermentation: day 0, 2, 5, 8, 11, 14. The results showed that the antioxidant capacity organic acid content increased while pH gradually decreased, indicating from later was better for supplementing human body with substances eliminating free radicals. Twenty-six flavour compounds identified, including alcohols, esters, ketones, acids. Ethyl alcohol, 3-methyl-1-butanol, ethyl methanoate, acetic main contributors flavour, imparting floral fruity notes suancai. Five dominant bacterial genera (Lactobacillus, Leuconostoc, Weissella, Klebsiella, unclassified_o__Lactobacillales) identified via high-throughput sequencing there nine fungal (Dipodascaceae_gen_Incertae_sedis, Mucor, Pichia, unclassified__f__Dipodascaceaet, Cyberlindnera, Diutina, Trichosporon, Saccharomycopsis, Wickerhamomyces). Correlation analysis positively correlated such as Lactobacillus, Alternaria, these have important roles enhancing properties Meanwhile, some genera, Microbacterium, Herbaspirillum, Mortierella, Sampaiozyma, promote synthesis acids, ketones. This study revealed interactions between metabolites western provided scientific basis further understanding mechanism traditional improving process.

Language: Английский

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Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation

Food Chemistry, Journal Year: 2024, Volume and Issue: 461, P. 140880 - 140880

Published: Aug. 13, 2024

Language: Английский

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Postharvest partial dehydration of blueberries enhanced blueberry wine aroma via upregulating phenylalanine metabolism and terpene biosynthesis

bioRxiv (Cold Spring Harbor Laboratory), Journal Year: 2024, Volume and Issue: unknown

Published: Jan. 31, 2024

Abstract Postharvest partial dehydration of blueberries can enhance blueberry wine aroma, while the underlying mechanisms remain unclear. In this study, key odor-active volatiles in wines fermented from dehydrated (30% weight loss) were identified via aroma extract dilution analysis. Results showed that increased levels phenylalanine-derived compounds such as phenylethanol, and terpenes linalool geraniol, primarily led to enhancement sweet, floral fruity aromas wines. contents these compounds, which could be linked upregulation VcGOT2 VcPAR involved phenylalanine metabolism, VcDXS , VcHDR VcTPS terpene biosynthesis. Notably, upregulated encoded a monoterpene synthase responsible for producing linalool. These findings provided insight into impact postharvest on metabolism blueberries, offering reference improving through techniques.

Language: Английский

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