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Suo A, Wu C, Fan G, Li T, Wu F, Cong K. Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1138-1147. [PMID: 38562590 PMCID: PMC10981636 DOI: 10.1007/s13197-024-05934-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/19/2022] [Accepted: 01/09/2024] [Indexed: 04/04/2024]
Abstract
The present study was conducted to optimize fermentation conditions for preparation of Chaenomeles sinensis Glutinous Rice Wine (CRW). The dynamic changes of main substances in the liquor during fermentation process, aroma components, biologically active substances and antioxidant capacity in the CRW after 6 months of aging were tested. The results showed that under optimized conditions, the yield and alcohol content of wine was 44.97 and 20.00%, respectively. After aging, 64 aroma components were detected in the wine, mainly alcohols and esters. The alcohol content of the CRW was 14.8%. Polyphenols and flavonoids reached 0.23 g/L and 0.037 g/L respectively. Furthermore, the CRW had an excellent free radical scavenging ability. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05934-0.
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Affiliation(s)
- Andi Suo
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Fangfang Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Kaiping Cong
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
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Cai W, Wang Y, Liu Z, Liu J, Zhong J, Hou Q, Yang X, Shan C, Guo Z. Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds. Food Res Int 2022; 159:111587. [DOI: 10.1016/j.foodres.2022.111587] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 12/13/2022]
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3
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Ren W, Ma Y, Liu D, Liang P, Du J, Yang S, Tang L, Wu Y. Chemical composition analysis, antioxidant activity, and target cell‐based screening of the potential active components in jujube and its fermented product. J Food Sci 2022; 87:664-685. [PMID: 35067923 DOI: 10.1111/1750-3841.16022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 11/17/2021] [Accepted: 11/26/2021] [Indexed: 11/26/2022]
Affiliation(s)
- Wei Ren
- National Traditional Chinese Medicine Clinical Research Base and Drug Research Center the Affiliated Traditional Chinese Medicine Hospital of Southwest Medical University Luzhou China
- Institute of Modern Chinese Medicine, College of Pharmaceutical Sciences Zhejiang University Hangzhou China
| | - Yue Ma
- Pharmacy Department Affiliated Sichuan Provincial Rehabilitation Hospital of Chengdu University of TCM Chengdu 611100 China
| | - Dan Liu
- Department of Obstetrics and Gynecology the Affiliated Traditional Chinese Medicine Hospital of Southwest Medical University Luzhou China
| | - Pan Liang
- National Traditional Chinese Medicine Clinical Research Base and Drug Research Center the Affiliated Traditional Chinese Medicine Hospital of Southwest Medical University Luzhou China
| | - Junfeng Du
- Reform and Technology Bureau of Jia County Jia County People's Government Yulin China
| | - Sijin Yang
- National Traditional Chinese Medicine Clinical Research Base and Drug Research Center the Affiliated Traditional Chinese Medicine Hospital of Southwest Medical University Luzhou China
| | - Lina Tang
- Research Institute of Wood Industry Chinese Academy of Forestry Beijing China
| | - Yongjiang Wu
- Institute of Modern Chinese Medicine, College of Pharmaceutical Sciences Zhejiang University Hangzhou China
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Sheng J, Shan C, Liu Y, Zhang P, Li J, Cai W, Tang F. Comparative evaluation of the quality of red globe grape juice fermented by
Lactobacillus acidophilus
and
Lactobacillus plantarum. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15568] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jie Sheng
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Chunhui Shan
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Yuanye Liu
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Panling Zhang
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Jingjing Li
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Wenchao Cai
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Fengxian Tang
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
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Pan X, Zhang S, Xu X, Lao F, Wu J. Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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WANG A, ZHU Y, QIU J, CAO R, ZHU H. Application of intelligent sensory technology in the authentication of alcoholic beverages. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.32622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/24/2023]
Affiliation(s)
| | | | - Ju QIU
- China Agricultural University, China
| | - Ruge CAO
- Tianjin University of Science and Technology, China
| | - Hong ZHU
- Ministry of Agriculture and Rural Affairs, China
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7
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Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine. Processes (Basel) 2021. [DOI: 10.3390/pr9060970] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.
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Cai W, Tang F, Wang Y, Zhang Z, Xue Y, Zhao X, Guo Z, Shan C. Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China. Food Res Int 2021; 141:110112. [PMID: 33641979 DOI: 10.1016/j.foodres.2021.110112] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 11/18/2020] [Accepted: 01/05/2021] [Indexed: 12/20/2022]
Abstract
Zha-chili is a traditional Chinese fermented food with special flavor, which is often used as an appetizer in condiments and an important energy source. The final quality of zha-chili is closely related to its microbial community structure. However, the differences of bacterial diversity in zha-chili from different regions and how bacterial species affect zha-chili fermentation process and flavor quality have not been reported. In this study, the bacterial diversity and flavor quality of zha-chili samples from different regions were analyzed using Illumina Miseq high-throughput sequencing, electronic nose and electronic tongue technology. Twenty-three bacterial phyla and 665 bacterial genera were identified in all zha-chili samples. Firmicutes, Proteobacteria and Actinobacteria were the dominant bacterial phyla in zha-chili samples, while Lactobacillus, Pseudomonas, Pediococcus, Weissella and Staphylococcus were the dominant bacterial genera. The bacterial community structure of zha-chili samples from different regions was significantly diverse (p < 0.05). The flavor of zha-chili samples also varied in different regions, and the discrepancy of taste was much greater than that of aroma. Moreover, there were significant correlations (p < 0.05) between 6 dominant bacterial genera and 8 flavor indicators (3 aroma indicators, 5 taste indicators). In addition, the results of microbiome phenotypes prediction by BugBase and bacterial functional potential prediction using PICRUSt showed that eight out of nine predicted phenotypic functions of zha-chili samples from different regions were significantly different (p < 0.05), bacterial metabolism was vigorous in the zha-chili samples, and Lactobacillus was the dominant bacterial genus involved in metabolism during fermentation.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Zhendong Zhang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Yuang Xue
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Xinxin Zhao
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Chunhui Shan
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
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Cai W, Tang F, Shan C, Hou Q, Zhang Z, Dong Y, Guo Z. Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine. Food Sci Nutr 2020; 8:4965-4975. [PMID: 32994958 PMCID: PMC7500768 DOI: 10.1002/fsn3.1793] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/30/2020] [Accepted: 07/01/2020] [Indexed: 02/06/2023] Open
Abstract
In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine.
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Affiliation(s)
- Wenchao Cai
- School of Food ScienceShihezi UniversityShiheziChina
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Fengxian Tang
- School of Food ScienceShihezi UniversityShiheziChina
| | - Chunhui Shan
- School of Food ScienceShihezi UniversityShiheziChina
| | - Qiangchuan Hou
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Zhendong Zhang
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Yun Dong
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Zhuang Guo
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
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