Search

Greengage wine is a popular alcoholic beverage that is consumed in China, Korea, and Japan. The main objective of this study was to optimize the fermentation conditions and compare the flavor compounds for three fermented greengage wines (Optimized sample, Wuliangye, and Choya). The relevant parameters of greengage wine were optimized using response surface methodology and central composite design experiments by studying the individual and interactive effects of three variables, including fermentation temperature, material–liquid ratio, and sugar content. The results demonstrated that second–order polynomial models could predict and describe the biochemical responses of alcohol content ( P < 0.0001) and sensory evaluation ( P < 0.001). The optimized conditions (fermentation temperature, material–liquid ratio, and sugar content) for fermented greengage wine were 20 °C, 1:2.0, and 180 g/L, respectively. According to the statistical analysis, there were significant differences of flavor compounds and their concentrations in three fermented greengage wines ( p < 0.05). A total of 53, 30, and 32 flavor compounds were identified in the Optimized sample, Wuliangye, and Choya, respectively. Among these compounds, 5, 2, and 3 quantified compounds (odor activity values > 1) can be found in three fermented greengage wines, and they probably contribute to the wine aroma. [ABSTRACT FROM AUTHOR]

• Thirteen key flavor compounds are most likely to be important for wine quality. • Twelve taste-active compounds had a strong correlation with sensory attributes. • Nine flavor compounds had a strong correlation with sensory attributes. This study is sought to identify the components in greengage wine that predict the sensory properties. Taste-active compounds and aroma-active compounds of 20 commercially available greengage wines from different regions were characterized. The relationship between these compounds, wine samples and sensory attributes was modeled by partial least squares regression. The regression analysis indicated the taste-active compounds, alanine, leucine, proline, glutamic acid, lysine, malic acid, citric acid, sucrose, glucose, gallic acid, caffeic acid and tannin made a great contribution to the characteristic taste or mouthfeel of greengage wine. Meanwhile, the aroma-active compounds, including ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, 3-methylbutanol, 5-hydroxymethylfurfural, octanoic acid and benzaldehyde, modeled well with the flavor characteristic of greengage wine. The study revealed new insights into the relationship between chemistry and wine sensory characters, which has implications for developing an objective measurement system for determining greengage wine quality. [ABSTRACT FROM AUTHOR]

• DOC was the first factor affecting browning of pear wine. • Total phenols was the second factor affecting browning of pear wine. • Browning in pear wine was dominated by non-enzymatic browning. • OPLS model accurately predicted the browning degree according to the quality index. The effects of different dissolved oxygen concentrations (DOC) on the browning degree, amino acids, total phenols, reducing sugars, polyphenoloxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL) of pear wine, and the relationship between various quality indicators and browning degree were investigated. Dynamic model fitting analysis of the changes of physiochemical indicators of pear wine in the storage process were performed. The importance of the physiochemical indicators effect on the browning of pear wine during the storage process was analyzed by OPLS (orthogonal partial least squares discriminant analysis), and the effect of dissolved oxygen on the browning of pear wine was systematically revealed. The results showed that dissolved oxygen, total phenols and amino acids had the greatest influence on the browning degree of pear wine. It provided a theoretical basis for revealing the browning mechanism and inhibiting the browning of pear wine. [ABSTRACT FROM AUTHOR]

Three commercial yeasts strains, namely, Saccharomyces cerevisiae SY, DV10, and Drop Acid Yeast, were used for Dangshan pear wine fermentation. Monitoring main physical and chemical indexes and scoring comprehensive sensory characteristics to find a suitable yeast to produce Dangshan pear wine. The fermentation cycle of SY was short (15 days), and the SY‐fermented wine had a suitable sugar‐acid ratio, with a residual sugar content of 3.13 ± 0.05 g/L, total acid content of 3.40 ± 0.11 g/L, and ethanol content of 14.1 ± 0.27% (v/v). Additionally, 42 flavor compounds were detected in fermented Dangshan pear wine, and the total amount of flavor compounds was highest in the SY wine (2,584.72 μg/L). Combined with the comprehensive sensory evaluation scores, these results suggest that Saccharomyces cerevisiae SY was the most suitable strain to produce Dangshan pear wine. Practical applications: In this study, we compared the physical and chemical indicators of pear wine brewed by different Saccharomyces cerevisiae in the process of fermentation and the final quality of pear wine products. It was concluded that the pear wine produced by Saccharomyces cerevisiae SY had good quality. The study found a strain suitable for the fermentation of pear wine and provided a theoretical basis for the industrial production of pear wine. Next, we can try to use Saccharomyces cerevisiae SY for large‐scale production of pear wine and try to sell it on the market. [ABSTRACT FROM AUTHOR]