Effect of Artificial Ageing Using Different Wood Chips on Physico-chemical, Sensory and Antimicrobial Properties of Apple Tea Wine

Kumar, Vikas; Joshi, Vinod Kumar; Thakur, N. S.; Sharma, Nivedita; Gupta, Rakesh

doi:10.1590/1678-4324-2020180413

Cited by 3 publications

(1 citation statement)

References 25 publications

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“…It combines the fragrance of tea and mellow of wine, which has a unique and attractive flavor (2,3). Moreover, there are many potential benefits of tea wine for human health, including immunity improvement, neuroprotective effect, antioxidant effect, and antimicrobial efficacy (4)(5)(6). Therefore, tea wine has attracted a wide attention of researchers and consumers in recent years (7).…”

Section: Introductionmentioning

confidence: 99%

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine

Zou

Chen²,

He³

et al. 2023

Front. Nutr.

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IntroductionTea is the main raw material for preparing tea wine.MethodsIn this research, four types of tea wine were prepared using different categories of tea leaves, including green tea, oolong tea, black tea, and dark tea, and the comparative study looking their physicochemical, sensorial, and antioxidant profiles were carried out.ResultsThe dynamic changes of total soluble solids, amino acids and ethanol concentrations, and pH were similar in four tea wines. The green tea wine (GTW) showed the highest consumption of total soluble solids and amino acids, and produced the highest concentrations of alcohol, malic, succinic, and lactic acid among all tea wines. The analysis of volatile components indicated the number and concentration of esters and alcohols increased significantly after fermentation of tea wines. GTW presented the highest volatile concentration, while oolong tea wine (OTW) showed the highest number of volatile compounds. GTW had the highest total catechins concentration of 404 mg/L and the highest ABTS value (1.63 mmol TEAC/mL), while OTW showed the highest DPPH value (1.00 mmol TEAC/mL). Moreover, OTW showed the highest score of sensory properties.DiscussionTherefore, the types of tea leaves used in the tea wine production interfere in its bioactive composition, sensorial, and antioxidant properties.

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Section: Introductionmentioning

confidence: 99%

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine

Zou

Chen²,

He³

et al. 2023

Front. Nutr.

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Dynamic changes in volatile components during dark tea wine processing

Xu,

Zhu,

Lin

et al. 2024

LWT

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Effect of organic compounds on cognac sensory profile

Eliseev

Грибкова

Kosareva

et al. 2021

Foods and Raw Materials

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Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring the effect of various compounds on perception intensity. Study objects and methods. The study featured cognac samples of different ages. The experiment involved standard methods, including high-performance liquid and gas chromatography and a mathematical analysis based on Microsoft software. Results and discussion. The content of fatty alcohols, ethers, and carbonyl compounds that formed as a result of fermentation demonstrated little change during the aging period in oak casks. A longer extraction increased the content of phenolic and furan compounds and sugars. The content of terpene compounds decreased due to their high lability. The study revealed the effect of organic compounds on taste descriptors. The article introduces multivariate equations that calculate the dependences of the descriptor intensity on the content of organic compounds. A correlation and regression analysis revealed that phenolic compounds had a significant effect on the taste formation of cognac samples, depending on the aging time. Conclusion. Organic compounds proved to affect the taste profiles of cognac samples of different ages, as well as sensory evaluation descriptors.

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Effect of Artificial Ageing Using Different Wood Chips on Physico-chemical, Sensory and Antimicrobial Properties of Apple Tea Wine

Cited by 3 publications

References 25 publications

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine

Dynamic changes in volatile components during dark tea wine processing

Effect of organic compounds on cognac sensory profile

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