Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108929
Abstract: Abstract Sucrose and glutinous rice were used as carbohydrate sources for greengage wine fermentation. The physicochemical properties of the two greengage wines (RGW, glutinous rice greengage wine; SGW, sucrose greengage wine) were compared. The results… read more here.
Keywords: carbohydrate sources; greengage wine; physicochemical properties; fermented greengage ... See more keywords
Characterisation of the metabolite profile and microbial community of repeated batch and coculture-fermented greengage wine
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DOI: 10.1016/j.procbio.2021.06.016
Abstract: Abstract This study aimed to investigate the effect of repeated batch fermentation of cocultured Saccharomyces bayanus Y4 and Torulaspora delbrueckii Y7 on the quality of greengage wine. The acidity, as well as citric acid and… read more here.
Keywords: greengage wine; batch coculture; coculture; batch ... See more keywords
Free amino acids identification and process optimization in greengage wine fermentation and flavor formation.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16452
Abstract: Greengage wine with low alcohol content is increasing in popularity owing to its fruity taste and rich nutrition. The key to wine aroma and taste is flavor substances like free amino acids (FAAs), volatile fatty… read more here.
Keywords: amino acids; free amino; greengage; flavor ... See more keywords
Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis
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DOI: 10.3390/foods12102016
Abstract: The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the physicochemical characteristics and aroma composition… read more here.
Keywords: analysis; base liquor; greengage wine;