Immobilized yeasts in κ-carragenate to prevent browning in white wines

Mérida, J.; Lopez-Toledano, Azahara; Medina, Manuel

doi:10.1007/s00217-007-0566-3

Cited by 8 publications

(3 citation statements)

References 38 publications

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“…However, browning is the key issue hindering the industrialization of pear wine. Browning changes the sensory properties of fruit wine, especially as the color of the wine gradually darkens, making it unacceptable for consumers . At present, the browning mechanism of pear wine is unknown and there is a lack of related research; the research on the browning of fruit wine is mainly for white wine.…”

Section: Introductionmentioning

confidence: 99%

“…Browning changes the sensory properties of fruit wine, especially as the color of the wine gradually darkens, making it unacceptable for consumers. 1 At present, the browning mechanism of pear wine is unknown and there is a lack of related research; the research on the browning of fruit wine is mainly for white wine. Browning is a result of a series of complex oxidation reactions that might be enzymatic or nonenzymatic.…”

Section: ■ Introductionmentioning

confidence: 99%

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Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine

Yang

Xie

et al. 2021

J. Agric. Food Chem.

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Based on hydrophilic interaction liquid chromatography (HILIC) liquid chromatography−mass spectrometry (LC− MS), untargeted differential metabolomics analysis was performed on the pear wine samples before and after browning to determine the key compounds that affect the browning of Dangshan pear wine. A total of 196 significantly differential metabolites were found, 22 of which might be related to the browning of Dangshan pear wine. D-(+)-glucose, L-phenylalanine, L-norleucine, methionine, D-(+)-proline, aloin, and rutin were the key differential metabolites in pear wine before and after browning. The Maillard reaction of D-(+)-glucose, L-norleucine, methionine, and the oxidation of aloin played critical roles in the browning of Dangshan pear wine. The reaction of aloin and glucose to form 5-hydroxyaloin A, 7-hydroxyaloin B, and elgonica-dimer A was one of the important metabolic pathways in which the phenolic compounds formed anthraquinone during the browning process of Dangshan pear wine.

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Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine

Yang

Xie

et al. 2021

J. Agric. Food Chem.

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mentioning

confidence: 99%

Effects of 5 antibrowning agents on the color parameters of Dangshan pear (Pyrus spp.) wine during storage

Yang

Chen

et al. 2022

Food Processing Preservation

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The effects of ascorbic acid (VC), reduced glutathione (GSH), sulfur dioxide (SO2), chitosan, and ethylenediaminetetraacetic acid disodium (EDTA‐2Na) on the color parameters of Dangshan pear wine during storage were investigated. The different addition amounts of VC and EDTA‐2Na increased the browning degree of pear wine, and chitosan had a weak inhibitory effect on the browning of pear wine. The addition of 0.01%, 0.05%, and 0.10% GSH reduced the browning degree of pear wine by 8.80%, 13.82%, and 5.02%, respectively; 0.05% GSH decreased the color saturation and increased the brightness during the storage of pear wine. Adding 0.05% and 0.10% SO2 reduced the browning degree of pear wine by 14.73% and 21.05%, respectively, the inhibitory effect for browning was significant, 0.10% SO2 reduced the brightness of pear wine during storage. This result showed that GSH and SO2 were the most effective candidate inhibitors for Dangshan pear wine browning. Novelty impact statement The addition of 0.05% GSH reduced the browning degree of pear wine by 13.82%. Adding 0.10% SO2 reduced the browning degree of pear wine by 21.05%. GSH and SO2 were the most effective inhibitors for Dangshan pear wine browning.

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Current awareness on yeast

2008

Yeast

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In order to keep subscribers up‐to‐date with the latest developments in their field, this current awareness service is provided by John Wiley & Sons and contains newly‐published material on yeasts. Each bibliography is divided into 10 sections. 1 Reviews; 2 General; 3 Biochemistry; 4 Biotechnology; 5 Cell Biology; 6 Gene Expression; 7 Genetics; 8 Physiology; 9 Medical Mycology; 10 Recombinant DNA Technology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted. (4 weeks journals ‐ search completed 4th. Oct. 2007)

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Immobilized yeasts in κ-carragenate to prevent browning in white wines

Cited by 8 publications

References 38 publications

Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine

Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine

Effects of 5 antibrowning agents on the color parameters of Dangshan pear (Pyrus spp.) wine during storage

Current awareness on yeast

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