Cargando…

Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine

Conventional pear–kiwifruit wine has a bland flavor and sour taste, because of excessive l-malic acid content and, consequently, little consumer appeal. An Oenococcus oeni strain, GF-2, has good malolactic fermentation (MLF) performance and high glucosidase activity. Through a Box–Behnken design, th...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yang, Xueshan, Song, Xinyuan, Yang, Liu, Zhao, Jie, Zhu, Xia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324503/ https://www.ncbi.nlm.nih.gov/pubmed/35885250 http://dx.doi.org/10.3390/foods11142007

Ejemplares similares

Proteomic analysis of ‘Zaosu’ pear (Pyrus bretschneideri Rehd.) and its red skin bud mutation
por: Hu, Min, et al.
Publicado: (2012)

REVEILLE Transcription Factors Contribute to the Nighttime Accumulation of Anthocyanins in ‘Red Zaosu’ (Pyrus Bretschneideri Rehd.) Pear Fruit Skin
por: Li, Xieyu, et al.
Publicado: (2020)

Jasmonate and Ethylene-Regulated Ethylene Response Factor 22 Promotes Lanolin-Induced Anthocyanin Biosynthesis in ‘Zaosu’ Pear (Pyrus bretschneideri Rehd.) Fruit
por: Wu, Ting, et al.
Publicado: (2020)

The MIR-Domain of PbbHLH2 Is Involved in Regulation of the Anthocyanin Biosynthetic Pathway in ”Red Zaosu” (Pyrus Bretschneideri Rehd.) Pear Fruit
por: Li, Xieyu, et al.
Publicado: (2021)

The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines
por: Cioch-Skoneczny, Monika, et al.
Publicado: (2021)

Effect of Adsorption Deacidification on the Quality of Peony Seed Oil
por: Wang, Zhi, et al.
Publicado: (2023)

Optimization of deacidification for concentrated grape juice
por: Li, Ning, et al.
Publicado: (2019)

RNA-Seq Analysis Identifies Transcription Factors Involved in Anthocyanin Biosynthesis of ‘Red Zaosu’ Pear Peel and Functional Study of PpPIF8
por: Ma, Zhenyu, et al.
Publicado: (2022)

The genetic locus underlying red foliage and fruit skin traits is mapped to the same location in the two pear bud mutants ‘Red Zaosu’ and ‘Max Red Bartlett’
por: Xue, Huabai, et al.
Publicado: (2018)

Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing
por: He, Hongying, et al.
Publicado: (2021)

The Pollen Donor Affects Seed Development, Taste, and Flavor Quality in ‘Hayward’ Kiwifruit
por: Chai, Yanan, et al.
Publicado: (2023)

Metatranscriptomic Analysis of Plant Viruses in Imported Pear and Kiwifruit Pollen
por: Lee, Hyo-Jeong, et al.
Publicado: (2022)

A 14 nucleotide deletion mutation in the coding region of the PpBBX24 gene is associated with the red skin of “Zaosu Red” pear (Pyrus pyrifolia White Pear Group): a deletion in the PpBBX24 gene is associated with the red skin of pear
por: Ou, Chunqing, et al.
Publicado: (2020)

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
por: Yang, Yijin, et al.
Publicado: (2020)

Sustainable Nanotechnologies for Curative and Preventive Wood Deacidification Treatments: An Eco-Friendly and Innovative Approach
por: Taglieri, Giuliana, et al.
Publicado: (2020)

Optimization of Cactus Pear Fruit Fermentation Process for Wine Production
por: Tsegay, Zenebe Tadesse, et al.
Publicado: (2018)

Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
por: Yang, Yijin, et al.
Publicado: (2021)

Can endolysosomal deacidification and inhibition of autophagy prevent severe COVID-19?
por: Morris, Gerwyn, et al.
Publicado: (2020)

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
por: Mao, Xi, et al.
Publicado: (2023)

Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity
por: Zhou, Yan, et al.
Publicado: (2023)

Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria and Nutritional and Functional Qualities of Flavored Soy Sauce
por: Bahuguna, Ashutosh, et al.
Publicado: (2020)

The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics
por: Tan, Chunlei, et al.
Publicado: (2023)

Effects of Deacidification on Composition of Schisandra chinensis Ethanolic Extract and Studies on Acute Toxicity in Mice
por: Hu, Gaosheng, et al.
Publicado: (2020)

Subcritical Butane Extraction of Wheat Germ Oil and Its Deacidification by Molecular Distillation
por: Li, Jinwei, et al.
Publicado: (2016)

Water-Based Aerosol for Book Deacidification: Experimental Apparatus and Theoretical Interpretation of Results
por: Chidichimo, Giuseppe, et al.
Publicado: (2021)

Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology
por: Xiao, Ouli, et al.
Publicado: (2020)

Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes
por: Wedler, Henry B., et al.
Publicado: (2015)

Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez
por: Rezaei, Mohammad, et al.
Publicado: (2020)

Nanomaterials for Combined Stabilisation and Deacidification of Cellulosic Materials—The Case of Iron-Tannate Dyed Cotton
por: Palladino, Nicoletta, et al.
Publicado: (2020)

Application of Design of Experiments to the Analysis of Fruit Juice Deacidification Using Electrodialysis with Monopolar Membranes
por: Fidaleo, Marcello, et al.
Publicado: (2022)

Electrodialysis Deacidification of Acid Hydrolysate in Hemicellulose Saccharification Process: Membrane Fouling Identification and Mechanisms
por: Luo, Xitao, et al.
Publicado: (2023)

An Efficient Deacidification Process for Safflower Seed Oil with High Nutritional Property through Optimized Ultrasonic-Assisted Technology
por: Xin, Leyu, et al.
Publicado: (2022)

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach
por: Abreu, Teresa, et al.
Publicado: (2021)

Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine
por: Chen, Lihua, et al.
Publicado: (2020)

Newly Developed Nano-Calcium Carbonate and Nano-Calcium Propanoate for the Deacidification of Library and Archival Materials
por: Bicchieri, Marina, et al.
Publicado: (2017)

Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil
por: Fan, Xingrui, et al.
Publicado: (2023)

Kiwifruit Genome Database (KGD): a comprehensive resource for kiwifruit genomics
por: Yue, Junyang, et al.
Publicado: (2020)

Kiwifruit and Kiwifruit Extracts for Treatment of Constipation: A Systematic Review and Meta-Analysis
por: Eltorki, Mohamed, et al.
Publicado: (2022)

Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines
por: Morrison-Whittle, Peter, et al.
Publicado: (2018)

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts
por: Croijmans, Ilja, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_vscs21i5pub0s6i37c5dj5fhlk