Effects of different fermentation methods on the quality of wines made from Actinidia argute
This study used Actinidia arguta ‘Kuilv’ as raw material to produce wine by two different methods: whole pulp and clear juice fermentation. The basic physicochemical properties, nutrients, antioxidant capacity, volatile flavor compounds, and sensory evaluation of Actinidia arguta wine were detected....
Gespeichert in:
| Veröffentlicht in: | European food research & technology 2024-06, Vol.250 (6), p.1653-1665 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1665 |
|---|---|
| container_issue | 6 |
| container_start_page | 1653 |
| container_title | European food research & technology |
| container_volume | 250 |
| creator | Wen, Jinli Sun, Yining Yan, Yiping Yuan, Pengqiang He, Yanli Sun, Bowei Zhao, Zihao Lu, Wenpeng |
| description | This study used
Actinidia arguta
‘Kuilv’ as raw material to produce wine by two different methods: whole pulp and clear juice fermentation. The basic physicochemical properties, nutrients, antioxidant capacity, volatile flavor compounds, and sensory evaluation of
Actinidia arguta
wine were detected. The results indicated that clear juice fermentation increased the ethanol content and color quality, and decreased the residual sugar content. Whole pulp fermentation reduced the total acid content and the total amount of organic acid and increased the pH value, antioxidant active ingredients, antioxidant activity, and the volatile flavor substances of the wine. High-performance liquid chromatography (HPLC) analysis showed that citric acid and quinic acid were the main organic acids in the wine. Headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) analysis detected 55 volatile flavor compounds in the wine, including 26 esters, 13 alcohols, 10 aldehydes, 3 ketones, 1 acid, 1 terpene, and 1 pyrazine. Fourteen key volatile flavor substances were identified based on
P
-value 1: 2-pentanone, isoamyl alcohol, propionaldehyde, ethyl isobutyrate, 4-methyl-1-pentanol, butanal, butyl acetate, 2-heptanone, ethyl isovalerate, acetal M, 3-methyl-3-buten-1-ol M, ethyl butyrate, 1-penten-3-ol, octanal. |
| doi_str_mv | 10.1007/s00217-024-04471-6 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_3056251091</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3056251091</sourcerecordid><originalsourceid>FETCH-LOGICAL-c270t-914e2458f9852322e1c46808d67f84ed7739d5617936f68d06ead150e4902a243</originalsourceid><addsrcrecordid>eNp9kEtLAzEUhYMoWKt_wFXA9ehNJq9ZllIfUHCjOyGESdKmdGbaJEX6700d0Z2rcxfnOxc-hG4J3BMA-ZAAKJEVUFYBY5JU4gxNCKtVRWvFz39vKS_RVUobAN4IwiboY-G9a3PCg8c2lDu6PuMSXUmTw9DjzuX1YEujx3nt8P5gtiEfT8Bn6F3CnbEO-zh0eNbm0AcbDDZxdcjuGl14s03u5ien6P1x8TZ_rpavTy_z2bJqqYRcNYQ5yrjyjeK0ptSRlgkFygrpFXNWyrqxXBDZ1MILZUE4YwkHxxqghrJ6iu7G3V0c9geXst4Mh9iXl7oGLign0JDSomOrjUNK0Xm9i6Ez8agJ6JNFPVrUxaL-tqhFgeoRSqXcr1z8m_6H-gKDrXPs</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3056251091</pqid></control><display><type>article</type><title>Effects of different fermentation methods on the quality of wines made from Actinidia argute</title><source>SpringerNature Journals</source><creator>Wen, Jinli ; Sun, Yining ; Yan, Yiping ; Yuan, Pengqiang ; He, Yanli ; Sun, Bowei ; Zhao, Zihao ; Lu, Wenpeng</creator><creatorcontrib>Wen, Jinli ; Sun, Yining ; Yan, Yiping ; Yuan, Pengqiang ; He, Yanli ; Sun, Bowei ; Zhao, Zihao ; Lu, Wenpeng</creatorcontrib><description>This study used
Actinidia arguta
‘Kuilv’ as raw material to produce wine by two different methods: whole pulp and clear juice fermentation. The basic physicochemical properties, nutrients, antioxidant capacity, volatile flavor compounds, and sensory evaluation of
Actinidia arguta
wine were detected. The results indicated that clear juice fermentation increased the ethanol content and color quality, and decreased the residual sugar content. Whole pulp fermentation reduced the total acid content and the total amount of organic acid and increased the pH value, antioxidant active ingredients, antioxidant activity, and the volatile flavor substances of the wine. High-performance liquid chromatography (HPLC) analysis showed that citric acid and quinic acid were the main organic acids in the wine. Headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) analysis detected 55 volatile flavor compounds in the wine, including 26 esters, 13 alcohols, 10 aldehydes, 3 ketones, 1 acid, 1 terpene, and 1 pyrazine. Fourteen key volatile flavor substances were identified based on
P
-value < 0.05 and VIP value > 1: 2-pentanone, isoamyl alcohol, propionaldehyde, ethyl isobutyrate, 4-methyl-1-pentanol, butanal, butyl acetate, 2-heptanone, ethyl isovalerate, acetal M, 3-methyl-3-buten-1-ol M, ethyl butyrate, 1-penten-3-ol, octanal.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-024-04471-6</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Acetic acid ; Acids ; Actinidia arguta ; Agriculture ; Alcohols ; Aldehydes ; Analytical Chemistry ; Antioxidants ; Aroma compounds ; Biotechnology ; Butyl acetate ; Chemistry ; Chemistry and Materials Science ; Chromatography ; Citric acid ; Esters ; Ethanol ; Ethyl butanoate ; Ethyl butyrate ; Fermentation ; Flavor compounds ; Flavors ; Food Science ; Forestry ; Gas chromatography ; Headspace ; High performance liquid chromatography ; Ionic mobility ; Isopentyl alcohol ; Ketones ; Liquid chromatography ; Nutrients ; Organic acids ; Original Paper ; Pentanone ; Physicochemical properties ; Propionaldehyde ; Pulp ; Pyrazine ; Quinic acid ; Raw materials ; Sensory evaluation ; Spectrometry ; Wine ; Wines</subject><ispartof>European food research & technology, 2024-06, Vol.250 (6), p.1653-1665</ispartof><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c270t-914e2458f9852322e1c46808d67f84ed7739d5617936f68d06ead150e4902a243</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-024-04471-6$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-024-04471-6$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Wen, Jinli</creatorcontrib><creatorcontrib>Sun, Yining</creatorcontrib><creatorcontrib>Yan, Yiping</creatorcontrib><creatorcontrib>Yuan, Pengqiang</creatorcontrib><creatorcontrib>He, Yanli</creatorcontrib><creatorcontrib>Sun, Bowei</creatorcontrib><creatorcontrib>Zhao, Zihao</creatorcontrib><creatorcontrib>Lu, Wenpeng</creatorcontrib><title>Effects of different fermentation methods on the quality of wines made from Actinidia argute</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>This study used
Actinidia arguta
‘Kuilv’ as raw material to produce wine by two different methods: whole pulp and clear juice fermentation. The basic physicochemical properties, nutrients, antioxidant capacity, volatile flavor compounds, and sensory evaluation of
Actinidia arguta
wine were detected. The results indicated that clear juice fermentation increased the ethanol content and color quality, and decreased the residual sugar content. Whole pulp fermentation reduced the total acid content and the total amount of organic acid and increased the pH value, antioxidant active ingredients, antioxidant activity, and the volatile flavor substances of the wine. High-performance liquid chromatography (HPLC) analysis showed that citric acid and quinic acid were the main organic acids in the wine. Headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) analysis detected 55 volatile flavor compounds in the wine, including 26 esters, 13 alcohols, 10 aldehydes, 3 ketones, 1 acid, 1 terpene, and 1 pyrazine. Fourteen key volatile flavor substances were identified based on
P
-value < 0.05 and VIP value > 1: 2-pentanone, isoamyl alcohol, propionaldehyde, ethyl isobutyrate, 4-methyl-1-pentanol, butanal, butyl acetate, 2-heptanone, ethyl isovalerate, acetal M, 3-methyl-3-buten-1-ol M, ethyl butyrate, 1-penten-3-ol, octanal.</description><subject>Acetic acid</subject><subject>Acids</subject><subject>Actinidia arguta</subject><subject>Agriculture</subject><subject>Alcohols</subject><subject>Aldehydes</subject><subject>Analytical Chemistry</subject><subject>Antioxidants</subject><subject>Aroma compounds</subject><subject>Biotechnology</subject><subject>Butyl acetate</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chromatography</subject><subject>Citric acid</subject><subject>Esters</subject><subject>Ethanol</subject><subject>Ethyl butanoate</subject><subject>Ethyl butyrate</subject><subject>Fermentation</subject><subject>Flavor compounds</subject><subject>Flavors</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Gas chromatography</subject><subject>Headspace</subject><subject>High performance liquid chromatography</subject><subject>Ionic mobility</subject><subject>Isopentyl alcohol</subject><subject>Ketones</subject><subject>Liquid chromatography</subject><subject>Nutrients</subject><subject>Organic acids</subject><subject>Original Paper</subject><subject>Pentanone</subject><subject>Physicochemical properties</subject><subject>Propionaldehyde</subject><subject>Pulp</subject><subject>Pyrazine</subject><subject>Quinic acid</subject><subject>Raw materials</subject><subject>Sensory evaluation</subject><subject>Spectrometry</subject><subject>Wine</subject><subject>Wines</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kEtLAzEUhYMoWKt_wFXA9ehNJq9ZllIfUHCjOyGESdKmdGbaJEX6700d0Z2rcxfnOxc-hG4J3BMA-ZAAKJEVUFYBY5JU4gxNCKtVRWvFz39vKS_RVUobAN4IwiboY-G9a3PCg8c2lDu6PuMSXUmTw9DjzuX1YEujx3nt8P5gtiEfT8Bn6F3CnbEO-zh0eNbm0AcbDDZxdcjuGl14s03u5ien6P1x8TZ_rpavTy_z2bJqqYRcNYQ5yrjyjeK0ptSRlgkFygrpFXNWyrqxXBDZ1MILZUE4YwkHxxqghrJ6iu7G3V0c9geXst4Mh9iXl7oGLign0JDSomOrjUNK0Xm9i6Ez8agJ6JNFPVrUxaL-tqhFgeoRSqXcr1z8m_6H-gKDrXPs</recordid><startdate>20240601</startdate><enddate>20240601</enddate><creator>Wen, Jinli</creator><creator>Sun, Yining</creator><creator>Yan, Yiping</creator><creator>Yuan, Pengqiang</creator><creator>He, Yanli</creator><creator>Sun, Bowei</creator><creator>Zhao, Zihao</creator><creator>Lu, Wenpeng</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20240601</creationdate><title>Effects of different fermentation methods on the quality of wines made from Actinidia argute</title><author>Wen, Jinli ; Sun, Yining ; Yan, Yiping ; Yuan, Pengqiang ; He, Yanli ; Sun, Bowei ; Zhao, Zihao ; Lu, Wenpeng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c270t-914e2458f9852322e1c46808d67f84ed7739d5617936f68d06ead150e4902a243</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Acetic acid</topic><topic>Acids</topic><topic>Actinidia arguta</topic><topic>Agriculture</topic><topic>Alcohols</topic><topic>Aldehydes</topic><topic>Analytical Chemistry</topic><topic>Antioxidants</topic><topic>Aroma compounds</topic><topic>Biotechnology</topic><topic>Butyl acetate</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chromatography</topic><topic>Citric acid</topic><topic>Esters</topic><topic>Ethanol</topic><topic>Ethyl butanoate</topic><topic>Ethyl butyrate</topic><topic>Fermentation</topic><topic>Flavor compounds</topic><topic>Flavors</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Gas chromatography</topic><topic>Headspace</topic><topic>High performance liquid chromatography</topic><topic>Ionic mobility</topic><topic>Isopentyl alcohol</topic><topic>Ketones</topic><topic>Liquid chromatography</topic><topic>Nutrients</topic><topic>Organic acids</topic><topic>Original Paper</topic><topic>Pentanone</topic><topic>Physicochemical properties</topic><topic>Propionaldehyde</topic><topic>Pulp</topic><topic>Pyrazine</topic><topic>Quinic acid</topic><topic>Raw materials</topic><topic>Sensory evaluation</topic><topic>Spectrometry</topic><topic>Wine</topic><topic>Wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wen, Jinli</creatorcontrib><creatorcontrib>Sun, Yining</creatorcontrib><creatorcontrib>Yan, Yiping</creatorcontrib><creatorcontrib>Yuan, Pengqiang</creatorcontrib><creatorcontrib>He, Yanli</creatorcontrib><creatorcontrib>Sun, Bowei</creatorcontrib><creatorcontrib>Zhao, Zihao</creatorcontrib><creatorcontrib>Lu, Wenpeng</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wen, Jinli</au><au>Sun, Yining</au><au>Yan, Yiping</au><au>Yuan, Pengqiang</au><au>He, Yanli</au><au>Sun, Bowei</au><au>Zhao, Zihao</au><au>Lu, Wenpeng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of different fermentation methods on the quality of wines made from Actinidia argute</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2024-06-01</date><risdate>2024</risdate><volume>250</volume><issue>6</issue><spage>1653</spage><epage>1665</epage><pages>1653-1665</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>This study used
Actinidia arguta
‘Kuilv’ as raw material to produce wine by two different methods: whole pulp and clear juice fermentation. The basic physicochemical properties, nutrients, antioxidant capacity, volatile flavor compounds, and sensory evaluation of
Actinidia arguta
wine were detected. The results indicated that clear juice fermentation increased the ethanol content and color quality, and decreased the residual sugar content. Whole pulp fermentation reduced the total acid content and the total amount of organic acid and increased the pH value, antioxidant active ingredients, antioxidant activity, and the volatile flavor substances of the wine. High-performance liquid chromatography (HPLC) analysis showed that citric acid and quinic acid were the main organic acids in the wine. Headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) analysis detected 55 volatile flavor compounds in the wine, including 26 esters, 13 alcohols, 10 aldehydes, 3 ketones, 1 acid, 1 terpene, and 1 pyrazine. Fourteen key volatile flavor substances were identified based on
P
-value < 0.05 and VIP value > 1: 2-pentanone, isoamyl alcohol, propionaldehyde, ethyl isobutyrate, 4-methyl-1-pentanol, butanal, butyl acetate, 2-heptanone, ethyl isovalerate, acetal M, 3-methyl-3-buten-1-ol M, ethyl butyrate, 1-penten-3-ol, octanal.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-024-04471-6</doi><tpages>13</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1438-2377 |
| ispartof | European food research & technology, 2024-06, Vol.250 (6), p.1653-1665 |
| issn | 1438-2377 1438-2385 |
| language | eng |
| recordid | cdi_proquest_journals_3056251091 |
| source | SpringerNature Journals |
| subjects | Acetic acid Acids Actinidia arguta Agriculture Alcohols Aldehydes Analytical Chemistry Antioxidants Aroma compounds Biotechnology Butyl acetate Chemistry Chemistry and Materials Science Chromatography Citric acid Esters Ethanol Ethyl butanoate Ethyl butyrate Fermentation Flavor compounds Flavors Food Science Forestry Gas chromatography Headspace High performance liquid chromatography Ionic mobility Isopentyl alcohol Ketones Liquid chromatography Nutrients Organic acids Original Paper Pentanone Physicochemical properties Propionaldehyde Pulp Pyrazine Quinic acid Raw materials Sensory evaluation Spectrometry Wine Wines |
| title | Effects of different fermentation methods on the quality of wines made from Actinidia argute |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-20T09%3A44%3A57IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20different%20fermentation%20methods%20on%20the%20quality%20of%20wines%20made%20from%20Actinidia%20argute&rft.jtitle=European%20food%20research%20&%20technology&rft.au=Wen,%20Jinli&rft.date=2024-06-01&rft.volume=250&rft.issue=6&rft.spage=1653&rft.epage=1665&rft.pages=1653-1665&rft.issn=1438-2377&rft.eissn=1438-2385&rft_id=info:doi/10.1007/s00217-024-04471-6&rft_dat=%3Cproquest_cross%3E3056251091%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=3056251091&rft_id=info:pmid/&rfr_iscdi=true |