Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

Zhang, Wenye; Zhang, Lei; Xu, Chunping

doi:10.1590/1678-457x.0011

Cited by 22 publications

(14 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Then, samples were added with 200 ppm of active dry yeast (Angel, China) and covered with the breathable films. Alcoholic fermentation was conducted at 20°C for fourteen days, according to the previous study with modification (Zhang et al, 2016).…”

Section: Winemaking Protocolsmentioning

confidence: 99%

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Tang

Wen

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Pulsed electric fields (PEF) accounts for one of the novel non‐thermal processing and preservation technologies and is regarded as an emerging application with the advantage of minimising the loss of valued bioactive compounds in food processing. In this study, various PEF pulses were applied to jujube pulp before fermentation. The fermentation kinetics, compositions, volatile and sensory characteristics were investigated and compared. Results showed that the PEF pretreatment with ten exponential wave pulses at 1.5 kV cm−1, 1 Hz improved phenolic compounds extraction, especially for caffeic acid, morin and p‐hydroxybenzoic acid. Besides, fifty pulses pretreatment enhanced 10% of the wine dry extract. In addition, PEF pretreatment significantly enriched the floral and fruity volatile notes to jujube wine with a decrease in fusel oil. Consequently, PEF preprocessing is a promising method that can be adopted in winemaking industry to promote wine quality and sensory profile.

show abstract

Section: Winemaking Protocolsmentioning

confidence: 99%

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Tang

Wen

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…González-Neves et al found that maceration enzymes affect the anthocyanin profile and the stability of the color of grape wines [9]. In our previous study, that pulp contact and protease were proved to be able to improve the intensity and complexity of jujube wine aroma due to the increase of the assimilable nitrogen [10]. Pectases have been used in wine production since the 1960s.…”

Section: Introductionmentioning

confidence: 81%

“…In this study, we followed the methods of Zhang et al (2016) [10] with slight modification. The detailed procedure was as follows.…”

Section: Methodsmentioning

confidence: 99%

Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment

Zhang¹,

Chi²,

Wu³

et al. 2017

Journal of Chemistry

Self Cite

View full text Add to dashboard Cite

This study evaluated the chemical and volatile composition of hawthorn wines fermented with Saccharomyces cerevisiae A3.12 with and without pulp contact and pectase treatment during fermentation. The results indicated that the addition of pectase was in favor of pH decrease and clarification. The pectase-treated wines had significantly higher concentrations of acetic acid, ethyl octanoate, and isoamyl acetate than the non-enzyme-treated wines. Furthermore, the nonextracted wines had significantly higher concentrations of isoamyl alcohol, phenylethyl alcohol, ethyl lactate, and isoamyl acetate than the extracted wines. The first principal component separated the wine from the nonextracted juice with pectase from other samples based on the higher concentrations of isoamyl acetate (0.14 g/g), diethyl butanedioate (0.07 g/g), 2-phenylethyl acetate (0.23 g/g), and acetoin (1.47 g/g). The wine from nonextracted pulpy juice with pectase was significantly more aromatic than the others and 26.2% of the consumers were found to be willing to purchase this product.

show abstract

“…In another study, the wines treated with protease enzyme have been shown to have a higher amino acid contents than the nonenzyme-treated wines except for arginine and histidine. ese results indicated that protease treatment could enhance the concentration of assimilable nitrogen, which was one of the important nutrients for yeast in wine fermentation [48].…”

Section: Application In Wine Industrymentioning

confidence: 98%

The Role of Microbial Aspartic Protease Enzyme in Food and Beverage Industries

Mamo

Assefa

2018

Journal of Food Quality

View full text Add to dashboard Cite

Proteases represent one of the three largest groups of industrial enzymes and account for about 60% of the total global enzymes sale. According to the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology, proteases are classified in enzymes of class 3, the hydrolases, and the subclass 3.4, the peptide hydrolases or peptidase. Proteases are generally grouped into two main classes based on their site of action, that is, exopeptidases and endopeptidases. Protease has also been grouped into four classes based on their catalytic action: aspartic, cysteine, metallo, and serine proteases. However, lately, three new systems have been defined: the threonine-based proteasome system, the glutamate-glutamine system of eqolisin, and the serine-glutamate-aspartate system of sedolisin. Aspartic proteases (EC 3.4.23) are peptidases that display various activities and specificities. It has two aspartic acid residues (Asp32 and Asp215) within their active site which are useful for their catalytic activity. Most of the aspartic proteases display best enzyme activity at low pH (pH 3 to 4) and have isoelectric points in the pH range of 3 to 4.5. They are inhibited by pepstatin. The failure of the plant and animal proteases to meet the present global enzyme demand has directed to an increasing interest in microbial proteases. Microbial proteases are preferred over plant protease because they have most of the characteristics required for their biotechnological applications. Aspartic proteases are found in molds and yeasts but rarely in bacteria. Aspartic protease enzymes from microbial sources are mainly categorized into two groups: (i) the pepsin-like enzymes produced by Aspergillus, Penicillium, Rhizopus, and Neurospora and (ii) the rennin-like enzymes produced by Endothia and Mucor spp., such as Mucor miehei, M. pusillus, and Endothia parasitica. Aspartic proteases of microbial origin have a wide range of application in food and beverage industries. These include as milk-clotting enzyme for cheese manufacturing, degradation of protein turbidity complex in fruit juices and alcoholic liquors, and modifying wheat gluten in bread by proteolysis.

show abstract

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

Cited by 22 publications

References 15 publications

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment

The Role of Microbial Aspartic Protease Enzyme in Food and Beverage Industries

Contact Info

Product

Resources

About