Effects of the yeast endogenous β-glucosidase on hawthorn (Crataegus pinnatifida Bunge) wine ethyl carbamate and volatile compounds

Han, Yingying; Du, Jinhua; Song, Zhaolin

doi:10.1016/j.jfca.2021.104084

Cited by 8 publications

(3 citation statements)

References 62 publications

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“…bayanus EC-1118 Chen et al ( 2023 ) and Choi et al ( 2020 ) Bilberry S. cerevisiae 1116, T. delbrueckii 291, T. delbrueckii 70526, Schizosaccharomyces pombe 3796, S. pombe 70572 Liu et al ( 2019a , b ) Blackberry S. cerevisiae ICV K1, S. cerevisiae Enoferm T306, S. cerevisiae Vitilevure CM4457, S. cerevisiae Greroche Rhona L3574 Bautista-Rosales et al ( 2014 ) Black raspberry S. cerevisiae Lalvin RHST, T. delbrueckii Viniflora Prelude™, Oenococcus oeni Viniflora Oenos Liu et al ( 2020b ) Blueberry S. cerevisiae Actiflore F33, Lalvin QA23, T. delbrueckii Zymaflore ® Alpha Wang et al ( 2022 ) Cherry S. cerevisiae Lalvin RC212, T. delbrueckii 49; S. cerevisiae Lalvin GRE, O. oeni 31MBR, Lb. plantarum SGJ-24 Sun et al ( 2016a ) and Sun et al ( 2016b ) Fig S. cerevisiae RV002, RV171, BV818, PHYT, LM-8, and FM-sc-08 Ma et al ( 2022 ) Hawthorn S. cerevisiae EC1118, SYRAH, M2, MT, 2226, RA17, KD, D47, DV10, CSM, 2323, UV43, D80, Clos, FC9, 71B, OKAY, IOAYS, QA23, BDX, CM, SIHA Active 3, SIHA Active 7 Han et al ( 2021 ) Kiwifruit W. anomala BLCC12 (Wa), Z. rouxii IFO30, Z. bailii IFO37, S. pombe 1757, S. cerevisiae WLS21 Li et al ( 2022b ) Lemons S. cerevisiae RW, S. cerevisiae DV10, S. cerevisiae 71B …”

Section: Impact Of Wine Fermenting Microbes On Volatile Profiles and ...mentioning

confidence: 99%

The formation of volatiles in fruit wine process and its impact on wine quality

Tan,

Ji,

Gong

et al. 2024

Appl Microbiol Biotechnol

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Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. Key points • The volatile profile and fruit wine quality are affected by enological parameters. • The composition and content of nutrients in fruit must impact volatile profiles. • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines.

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Section: Impact Of Wine Fermenting Microbes On Volatile Profiles and ...mentioning

confidence: 99%

The formation of volatiles in fruit wine process and its impact on wine quality

Tan,

Ji,

Gong

et al. 2024

Appl Microbiol Biotechnol

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“…Ethyl carbamate was analyzed by gas chromatographymass spectrometry (GC-MS) method according to our previous study (Han et al, 2021) with some modifications. Apple distillate samples, 2 mL, were mixed with 100 μL of EC-D5 (2 μg/mL in methanol solution), followed by addition of 0.30-g sodium chloride (NaCl).…”

Section: Determination Of Ethyl Carbamatementioning

confidence: 99%

Effects of acidified apple juice before fermentation on ethyl carbamate and volatile components of apple distillate

Han

2023

Ital. J. Food Sci.

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In order to eliminate ethyl carbamate (EC) content in apple distillate, Fuji apple juice was acidified to pH 3.0 by sulfuric acid (ST), malic acid (MT), lactic acid (LT), or citric acid (CT). The acidified juice was inoculated with yeast, fermented at room temperature, and distilled by double distillation. Acid treatment by ST (3.23 μg/L), MT (3.20 μg/L), LT (2.93 μg/L), and CT (3.57 μg/L) significantly eliminated EC from apple distillate. Combined with the EC content and sensory evaluation, it was suggested that the high-quality apple distillate could be obtained with lower EC if apple juice was treated with ST or MT before fermentation.

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“…Linalool possessed a floral, fragrant, and grape-like flavor profile [27], is a common byproduct of yeast fermentation, and is a precursor to numerous alkenoids. Linalool was readily transformed by yeast-related enzymes and in acidic environments [28], and its relative concentration was substantially and positively correlated with the substrate's available nitrogen source [27]. Consequently, the relative concentration of linalool and its oxides tended to vacillate during the initial phase of microbial fermentation in immature jujube honey with a high water content and an unstable environment.…”

Section: Alcoholsmentioning

confidence: 99%

Identification of Volatile Markers during Early Zygosaccharomyces rouxii Contamination in Mature and Immature Jujube Honey

Yin

Huang

Cheng

et al. 2023

Foods

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Osmotolerant yeasts are considered one of the major contaminants responsible for spoilage in honey. To address the signature volatile components of jujube honey contaminated by Zygosaccharomyces rouxii, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and chemometrics analyses were used to analyze the variation of volatile substances during early contamination of mature and immature jujube honey. Undecanal, methyl butyrate, methyl 2-nonenoate, methyl hexanoate, and 2-methyl-3-pentanone were identified as signature volatiles of jujube honey contaminated with Z. rouxii. In addition, methyl heptanoate, 2,6,10-trimethyltetradecane, and heptanal were identified as potential volatile signatures for immature jujube honey. The R2 and Q2 of OPLS-DA analyses ranged from 0.736 to 0.955, and 0.991 to 0.997, which indicates that the constructed model was stable and predictive. This study has demonstrated that HS-SPME-GC-MS could be used to distinguish Z. rouxii-contaminated jujube honey from uncontaminated honey based on variation in VOCs, and could provide theoretical support for the use of HS-SPME-GC-MS for the rapid detection of honey decomposition caused by Z. rouxii, which could improve nutritional quality and reduce economic losses.

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Effects of the yeast endogenous β-glucosidase on hawthorn (Crataegus pinnatifida Bunge) wine ethyl carbamate and volatile compounds

Cited by 8 publications

References 62 publications

The formation of volatiles in fruit wine process and its impact on wine quality

The formation of volatiles in fruit wine process and its impact on wine quality

Effects of acidified apple juice before fermentation on ethyl carbamate and volatile components of apple distillate

Identification of Volatile Markers during Early Zygosaccharomyces rouxii Contamination in Mature and Immature Jujube Honey

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