Effects of biochar addition on the formation of aromas in fruit wine fermented by Zygosaccharomyces mellis LGL-1

Food Bioscience, Journal Year: 2025, Volume and Issue: 63, P. 105842 - 105842

Published: Jan. 1, 2025

Language: Английский

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Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS

Food Research International, Journal Year: 2025, Volume and Issue: 204, P. 115890 - 115890

Published: Feb. 5, 2025

Language: Английский

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Influence of Terroir on Microbial Diversity and Wine Volatilome

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(6), P. 3237 - 3237

Published: March 16, 2025

In this research, the differences between two terroirs belonging to Protected Designation of Origin (PDO) Montilla–Moriles (Spain) were analyzed. Both areas share soil and climate characteristics, grape varieties, viticultural practices, winemaking processes. Therefore, objective study was establish both based on microbiome must, oenological parameters, majority minority volatile compounds wines, thus determining identity traits that make wines from so different. The results obtained are quite revealing, since at level qualitative established various areas. quality area, predominant species is Torulaspora delbrueckii while in production area it Hanseniaspora opuntiae. Regarding volatilome, observed aromatic profile has more citrus-fruity aromas honey-floral aromas, producing unique each

Language: Английский

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Aromatic composition and sensory characteristics of passion fruit wine fermented by different indigenous non-Saccharomyces yeast strains

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106576 - 106576

Published: April 1, 2025

Language: Английский

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Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 228 - 228

Published: April 18, 2025

Significant advances in winemaking equipment and processes, as well a deeper understanding of the role yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to use commercial yeast starter cultures fermentation grape fruit wines, with focus on berry wines blackberry wine, which is most predominant Croatia. While production remains significant, are gaining importance due their composition, contains variety bioactive compounds. Although spontaneous still preferred by some winemakers, controlled or inoculated fermentation, based cultures, predominantly employed modern winemaking. The selection suitable strains for easier than broader availability yeasts contrasts limited offered smaller market. Saccharomyces and, more recently, non-Saccharomyces desirable characteristics crucial high-quality wines. Selection criteria evolved meet consumer preferences technological properties, secondary flavor development health effects.

Language: Английский

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Temperature-Dependent Kinetic Modeling of Nitrogen-Limited Batch Fermentation by Yeast Species

Mathematics, Journal Year: 2025, Volume and Issue: 13(9), P. 1373 - 1373

Published: April 23, 2025

Yeast batch fermentation is widely used in industrial biotechnology, yet its performance strongly influenced by temperature and nitrogen availability, which affect growth kinetics metabolite production. The development of predictive models that accurately describe these effects essential for automating optimizing design, reducing trial-and-error experimentation, improving process efficiency product quality. However, most mathematical focus on primary metabolism lack a systematic approach to integrate the temperature. Existing often rely empirical corrections with limited power beyond specific experimental conditions. Furthermore, there no unified framework processes while accounting temperature-dependent metabolic responses. We addressed gaps developing kinetic model nitrogen-limited Saccharomyces cerevisiae. modeling based advanced systems identification, integrating identifiability analyses (structural practical), multi-experiment parameter estimation, automated selection determine appropriate dependencies key processes. Validated across five S. cerevisiae strains an illustrative example related wine fermentation, exhibited strong (NRMSE <10.5%, median R2>0.95) enabled simulation-based optimization, including nitrogen-supplementation strategies strain improved outcomes. By providing accounts effects, this work bridges critical gap advances rational design control

Language: Английский

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Volatile Compounds as Markers of Terroir and Winemaking Practices in Fetească Albă Wines of Romania

Beverages, Journal Year: 2025, Volume and Issue: 11(3), P. 67 - 67

Published: May 7, 2025

This study evaluates the influence of terroir on physico-chemical characteristics and aromatic profiles Fetească albă wines from five major Romanian wine regions. By analysing key factors such as soil types, climatic conditions, winemaking techniques, aims to understand their impact composition quality. The includes analysis superior alcohols, fatty acids, esters, carbonyl compounds, terpenes, 4-mercapto-4-methylpentan-2-one, which are essential in defining complexity wines. results show how fermentation temperature control, microbial activity, oxidative exposure contribute evolution these influencing sensory profiles. Significant differences compound concentrations were observed across regions, with Dealu Mare Murfatlar exhibiting high ester content complexity, while those Dealul Bujorului Panciu showed elevated volatile acids suggesting distinct dynamics. Climatic factors, precipitation, played a crucial role shaping composition, temperatures 2021 enhancing formation higher alcohol production. demonstrates critical practices

Language: Английский

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Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage

Food Chemistry X, Journal Year: 2024, Volume and Issue: unknown, P. 102128 - 102128

Published: Dec. 1, 2024

In this study, a mixed fermentation strategy using grape-blended pear juice co-inoculated with Metschnikowia pulcherrima 346 and Saccharomyces cerevisiae ES488 was used to characterize the modifications of flavor antioxidant activity Zaosu pear-Merlot grape alcoholic beverage. The optimum parameters identified fuzzy mathematical sensory evaluation model were an initial pH 4.22, ratio M. S. inoculated 1.13:1, sequential inoculation time 47.02 h making temperature 19 °C. optimal increased content terpenes ethyl esters in pear-grape beverage by 16.5 % 11.2 respectively, enhancing floral fruity aromas attaining highest score. Due accumulation flavonoid, anthocyanin, phenol, optimized exhibited DPPH (97.6 %) OH (93.3 radical scavenging rate as well iron ion reducing power (3.25), which is conducive extending shelf life beverages.

Language: Английский

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Regulatory mechanism of methyl jasmonate and methyl dihydrojasmonate in enhancing aroma in ‘Cabernet Gernischt’ via the lipoxygenase pathway

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 10, 2024

Abstract BACKGROUND The present study explored the effects of pre‐harvest methyl jasmonates spraying on volatiles ‘Cabernet Gernischt’ grapes through lipoxygenase pathway. Headspace solid‐phase microextraction combined with gas chromatography‐mass spectrometry and an enzyme‐linked immunosorbent assay were utilized to analyze volatile metabolites key enzyme activities following application. Total RNA extraction cDNA library construction followed by transcriptome sequencing. RESULTS application 0.1 mmol L −1 jasmonate 5 dihydrojasmonate significantly increased levels C6 compounds in berries, also enhanced utilization unsaturated fatty acids as precursors lipoxygenase‐hydroperoxides lyase up‐regulated expression VvADH1 , VvADH2 VvHPL VvLOX2S genes led modulations activity, thereby enhancing berries's aromatic profile. There was a significant correlation between linoleic linolenic (i.e. pathway) enzymes. CONCLUSION optimal concentration treatment favorably influences accumulation green leaf grape. © 2024 Society Chemical Industry.

Language: Английский

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Quality Evaluation and Shipping Export Potential of ‘Eliteggul’ Korean Melon (Cucumis melo var. makuwa) to Singapore Using MAP Technology

Horticulturae, Journal Year: 2024, Volume and Issue: 10(12), P. 1354 - 1354

Published: Dec. 17, 2024

Korean melons (Cucumis melo var. makuwa), which have a short shelf life and are prone to browning, face challenges when exported over long-distance via maritime shipping. However, the high firmness low suture browning rate of ‘Eliteggul’ cultivar suggest its potential suitability for export. This study aimed evaluate export by comparing it widely grown ‘Alchankkul’. Consumer preferences were assessed based on fragrance, sweetness, overall preference, appearance, firmness. Both cultivars harvested in commercial greenhouse Seongju-gun, South Korea. After being treated with modified atmosphere film, fruits stored at 6 °C 1 day, transported Singapore shipping container 7.4 13 days, distributed 22 3 days. 14 days storage, analysis showed that maintained significantly higher 12.9 ± 0.3 kg·cm2 compared ‘Alchankkul’, 8.1 0.4 kg·cm2. Additionally, exhibited less white sutures 1.3 0.1, indicating better preservation quality than 2.0 0.3. Even + 12.8 0.2 kg·cm2, was 7.7 0.5 preference surveys (n = 78) conducted local market revealed customers favored fragrance sweetness Correspondingly, an volatile organic compounds (VOCs) from melon juice using Twister stir bar method ‘Alchankkul’ had levels ethyl(methylthio)acetate, ethyl propanoate, benzyl alcohol, known contribute sweet flavor. Furthermore, thermal desorption tube VOCs test indicated hexyl acetate 2-methylbutyl 2-methylbutyrate also Despite this result, there no significant difference scores between two cultivars. indicates ‘Eliteggul’, superior firmness, reduced consumer acceptance, is ideal export, offering foundational data bridge research gap export-oriented support broader distribution

Language: Английский

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