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Aroma is one of the important indexes to measure the organoleptic quality of fruit wine. However, the weak aroma restricts the further improvement of fruit wine quality. The aroma enhancement of fruit wine is one of the focuses of attention for relevant practitioners. However, the complicated mechanism of aroma regulation is a bottleneck problem that restricts the creation of aroma-enhancing techniques for fruit wine fermentation. In this paper, we provide a systematic review of the mechanism of the influence of starter cultures, enzymes, and pretreatment before fermentation on the aroma of fruit wine with regard to the types of key aroma compounds and their formation pathways, and we discuss the application of modern biotechnology in the breeding of excellent aroma producing yeast. Finally, we discuss future directions in the research on fruit wine flavor.

Malathion is a toxic organophosphorus pesticide. When ingested by humans, it affects the nervous system and endangers health. Herein, a new type of aptamer-based sensor was developed for its determination. The results demonstrate that this sensor has high sensitivity and good selectivity and was successfully used for the determination of malathion in apples. The detection mechanism is as follows. The aptamer is adsorbed on the surface of gold nanoparticles (AuNPs) to prevent the aggregation of AuNPs in a high salt solution. After adding malathion, the aptamer specifically binds to malathion and is removed from the surface of the AuNPs. The quantity of aptamer adsorbed on the surface of AuNPs had a negative relationship with the malathion concentration. The unmodified AuNPs aggregated to different degrees in NaCl solution. In the Fehling reaction, various degrees of aggregated AuNPs catalyze the reduction to different size Cu2O and exhibit different resonance scattering intensities. An excellent linear response between the resonance scattering spectra intensity and malathion concentration was obtained. The limit of detection of the developed method was 5.24 ng/L (15.86 pM). The recovery and repeatability for the apple samples were satisfactory. [ABSTRACT FROM AUTHOR]

Background: Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new oenological products with low cost and high accessibility. In the present study, the structure and concentration of tannin in polyphenol extracts, as well as their correlation with astringency and the color of model wine, was investigated by UV spectrophotometer, HPLC, fluorescence quenching, sodium dodecylsulfate-polyacrylamide gel electrophoresis, colorimeter and sensory evaluation., Results: Resource extracts from 16 of 44 plants were screened as wine oenological tannins, according to the total polyphenol and total flavanol, as well as the intensity of astringency and bitterness. Polyphenols extracted from grape seeds and green tea were more effective in increasing the wine astringency compared to other plant tannins., Conclusion: Total flavanol content and tannin activity showed a strong correlation with wine astringency. Condensed tannins with mean degree of polymerization also exhibited strong color stability, and the concentrations of (-)-epigallocatechin were associated with the a* value, a negative qualitative factor for wine color. The present study provides new clues regarding the development of low-cost and highly accessible sources of polyphenol extracts and lays a theoretical foundation for the development of the oenological product. © 2022 Society of Chemical Industry., (© 2022 Society of Chemical Industry.)