Development and Analysis of Aroma Compounds of Low Alcohol Blue Berry Wine

2013 ◽  
Vol 791-793 ◽  
pp. 244-247
Author(s):  
Yan Cui ◽  
Wen Lv ◽  
Rong Xia Fu
Keyword(s):  
Raw Materials ◽  
Aroma Compounds ◽  
Alcohol Content ◽  
Blueberry Juice ◽  
Juice Extraction ◽  
Ultrasound Technology ◽  
Microbial Stability ◽  
Low Alcohol ◽  
Sweet Wine ◽  
Panel Evaluation

The paper foucs on utiliztion of blueberry to develop a high quality low alcohol blueberry semi-sweet wine and analysis of aroma compounds in the wine. Blueberry from Tianjin Jixian was used as raw materials and ultrasound technology was used to end fermentation of blueberry must when alcohol content reached to the desired value. Various physical-chemical parameters of the wine were determined and the main aroma compounds in blueberry wine were analyzed quantitively.Taste panel evaluation was carried out to evaluate the acceptbility of the blueberry wine. The results showed that combination of pectinase (85%),cellulase (10%) and hemicellulase (5%)(total level:0.3g/L) increased the blueberry juice extraction to 55%, the wine treated by ultrasound (40Hz,20min) had a high microbial stability and a desired low alcohol content. At the same time,the wine rich in typical blueberry flavor and aromas, with a pleasant fruity taste and good acceptability.

Effect of Different Ending Fermentation Technologies on Microbial-Stability of Italian Riesling Low Alcohol Sweet White Wine

2011 ◽  
Vol 393-395 ◽  
pp. 1165-1168 ◽  
Author(s):  
Yan Cui ◽  
Wen Lv ◽  
Jin Fu Liu ◽  
Bu Jiang Wang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Electrostatic Field ◽  
Raw Materials ◽  
White Wine ◽  
Grape Variety ◽  
Lethal Rate ◽  
Microbial Stability ◽  
Fermentation Technology ◽  
Low Alcohol

In order to investigate effects of different ending fermentation technologies on microbial-stability and quality of low alcohol sweet white wine, with Italy Reasling grapes as raw materials, four ending fermentation technologies: single SO2 treatment, combined high voltage electrostatic field (HVEF)/SO2 treatment, combined ultrasound/SO2 treatment, and combined pasteurization/SO2 treatment were compared in yeasts lethality, enological parameters and sensory evaluation of the low-alcohol sweet white wines.The results showed that: the best ending fermentation technology was combined ultrasound (40Hz/20min)/SO2(40mg/L) treatment, which had higher total lethal rate of Saccharomyces cerevisiae, and the wines treated in this way were rich in typical Italy Reasling grape variety flavor and attractive aromas, with a pleasant fruity taste and microbial stability.

Piwo i surowce browarnicze w kosmetologii oraz kąpiele piwne jako forma zabiegowa

2019 ◽  
Vol 20 (2) ◽  
Author(s):  
Julia Pal ◽  
Anna Piotrowska ◽  
Justyna Adamiak ◽  
Olga Czerwińska-Ledwig
Keyword(s):  
Raw Materials ◽  
General Information ◽  
Potential Impact ◽  
Estrogenic Properties ◽  
Low Alcohol

Beer is a popular low-alcohol liquor, consumed from antiquity. In addition to the taste values, it can also be considered a natural cosmetic and medicine. The purpose of the work was to describe the use and impact on the skin of beer and brewing raw materials. Beer baths as a therapeutic form were also characterized. Based on the analysis of scientific and industry literature, the types of beer baths and their procedure as well as the potential impact on the organism were described, the knowledge of hops and its antioxidant, bacteriostatic, sedative and estrogenic properties was deepened. The topic of yeast has also been developed as a source of ingredients useful in cosmetology. General information on malt and its potentially anaphylactic activity were presented. Brewery raw materials can be an interesting local specialty of Polish SPAs, but this requires conducting directional analyzes of their cosmetic properties.

scholarly journals Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 82 ◽  
Author(s):  
Tamara Bucher ◽  
Kristine Deroover ◽  
Creina Stockley
Keyword(s):  
Alcohol Consumption ◽  
Narrative Review ◽  
Consumer Perception ◽  
Alcohol Content ◽  
Wine Consumption ◽  
Reduce Alcohol Consumption ◽  
Alcohol Related Harm ◽  
Low Alcohol ◽  
Related Harm

Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market. The aim of the current narrative review is (a) to provide an introduction on low-alcohol wine, and (b) to provide an overview of the literature on research that investigated perception and behaviour related to low-alcohol wine consumption. Wines with reduced alcohol content can be an interesting product for a variety of stakeholders and may offer benefits for consumers while having the potential to reduce alcohol consumption and therefore contribute to the reduction of alcohol-related harm. Additional research and marketing efforts are needed to further increase awareness of the availability and quality of these products.

scholarly journals Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2677 ◽  
Author(s):  
Fang Dong ◽  
Lanting Zeng ◽  
Zhenming Yu ◽  
Jianlong Li ◽  
Jinchi Tang ◽  
...  
Keyword(s):  
Camellia Sinensis ◽  
Raw Materials ◽  
Amino Acid Content ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Geranyl Diphosphate ◽  
Expression Levels ◽  
Green Leaves ◽  
Normal Green ◽  
High Amino Acid

Tea (Camellia sinensis) cultivars with green leaves are the most widely used for making tea. Recently, tea mutants with white or yellow young shoots have attracted increasing interest as raw materials for making “high-quality” tea products. Albino teas are generallycharacterized as having metabolites of relatively high amino acid content and lower catechin content. However, little is known about aroma compounds in albino tea leaves. Herein, we compared original normal leaves (green) and light-sensitive albino leaves (yellow) of cv. Yinghong No. 9. GC-MS was employed to analyze endogenous tea aroma compounds and related precursors. Quantitative real time PCR was used to measure expression levels of genes involved in biosyntheses of tea aromas.The total contents of most endogenous free tea aromas, including aroma fatty acid derivatives, aroma terpenes, and aroma phenylpropanoids/benzenoids, and their glycosidically bound aroma compounds, were lower in yellow leaves than in green leaves. The content of the key precursor geranyl diphosphate (GDP) and expression levels of key synthetic genes involved in the formation of linalool, a major aroma compound in cv. Yinghong No. 9, were investigated. Linalool content was lower in albino-induced yellow leaves, which was due to the lower GDP content compared with normal green leaves.

Prevention of alcohol-related violence

1998 ◽  
Vol 25 (3) ◽  
pp. 477-509 ◽  
Author(s):  
Kai Pernanen
Keyword(s):  
Public Health ◽  
Alcohol Intoxication ◽  
Public Health Problem ◽  
Prevention Programs ◽  
Cultural Factors ◽  
Alcohol Problems ◽  
Alcohol Content ◽  
High Risk Factors ◽  
Specific Factors ◽  
Low Alcohol

Four target areas in the prevention of alcohol-related violence are discussed: alcohol-specific, individual, situational and (sub)cultural factors. Important alcohol-specific factors are those determining the prevalence and duration of intoxication events in the population. Traditional prevention of alcohol problems aims to cut down overall alcohol use and/or favors beverages of low alcohol content. More specific prevention programs would locate individuals who are highly violence-prone under alcohol intoxication and specify characteristics of situations and (sub)cultures that are conducive to alcohol-related violence. Presently prevention of bar violence targets the widest range of high-risk factors. Prevention of alcohol-related conflicts and escalation to violence in interactional situations is perhaps the least systematically developed area. The recent emphasis on violence as a public health problem has brought forth new prevention programs. Studying how these general programs affect alcohol-related violence and coordinating the two types of efforts will be a key task for the future.

scholarly journals Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng

2021 ◽  
Vol 12 ◽  
Author(s):  
Yanqin Ma ◽  
Tian Li ◽  
Xiaoyu Xu ◽  
Yanyu Ji ◽  
Xia Jiang ◽  
...  
Keyword(s):  
Data Analysis ◽  
Volatile Compounds ◽  
Multivariate Data Analysis ◽  
Microbial Population ◽  
Solid Phase ◽  
Multivariate Data ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Spontaneous Fermentation ◽  
Sweet Wine

Petit Manseng is widely used for fermenting sweet wine and is popular among younger consumers because of its sweet taste and attractive flavor. To understand the mechanisms underlying spontaneous fermentation of Petit Manseng sweet wine in Xinjiang, the dynamic changes in the microbial population and volatile compounds were investigated through high-throughput sequencing (HTS) and headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) technology, respectively. Moreover, the relationship between the microbial population and volatile compounds was deduced via multivariate data analysis. Candida and Mortierella were dominant genera in Petit Manseng wine during spontaneous fermentation. Many fermentative aroma compounds, including ethyl octanoate, isoamyl acetate, ethyl butyrate, ethyl decanoate, isoamyl alcohol, ethyl laurate, isopropyl acetate, hexanoic acid, and octanoic acid, were noted and found to be responsible for the strong fruity and fatty aroma of Petit Manseng sweet wine. Multivariate data analysis indicated that the predominant microorganisms contributed to the formation of these fermentative aroma compounds. Hannaella and Neomicrosphaeropsis displayed a significantly positive correlation with the 6-methylhept-5-en-2-one produced. The current results provide a reference for producing Petit Manseng sweet wine with desirable characteristics.

scholarly journals YEAST DYNAMICS AND PHYSIOCHEMICAL EVALUATION OF CARROT WINE PRODUCED WITH Saccharomyces cerevisiae

2020 ◽  
Vol 3 (3) ◽  
pp. 27-29
Author(s):  
TOCHUKWU VINCENT` BALOGU
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Crude Protein ◽  
Alcoholic Beverage ◽  
Extraction Process ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Alcohol Content ◽  
Juice Extraction ◽  
Total Carbohydrates ◽  
Yeast Dynamics

Yeast dynamics and physiochemical evaluation of carrot wine produced with Saccharomyces cerevisiae were assessed. Fresh ripe and health carrot (6kg) were sequentially processed (washed, preheated, blended and sieved) into juice and fermented for 60 days with Saccharomyces cerevisiae. Airtight glass jars composed of juice (2000g), distilled water (2000mL) and sugar (200g) at controlled temperature (20 -25 0C) was used for fermentation. Wines were clarified (siphoning), aged (45 days) and pasteurized (500C – 600C) to stop fermentation. Proximate analysis, yeast dynamics, physiochemical and wine qualities were assessed. Result showed that juice extraction process reconstitute nutritional composition of carrot, such that moisture, ash and total carbohydrates increased, while others (fat, crude fiber and crude protein) decreased. A trendy progressive yeast dynamic model of Yeast load = -0.195 (Day) 2 + 1.822 (Day) + 4.566 with coefficient (R² = 0.907) was observed. Fermentation significantly decreased pH and increased total acidity. Observed wine qualities include alcoholic content (7.88 - 9.19%v/v), attenuation (121% - 142%) and calories (0%). Clarification and ageing have diminishing effect on alcohol content. Carrot wine was judged as physically appealing moderate alcoholic beverage, with smooth consistent taste (authors' opinion), and could be modeled with yeast dynamics. Thus this wine is recommended to calories sensitive people.

scholarly journals Environmental, sanitary and ampelographic characterization of wild grapevine in Western Pyrenées (Spain, France)

OENO One ◽  
2011 ◽  
Vol 45 (1) ◽  
pp. 1
Author(s):  
Rafael Ocete ◽  
Gregorio Muñoz-Organero ◽  
María Ángeles López ◽  
María Ángeles Pérez ◽  
Alejandro Benito ◽  
...  
Keyword(s):  
Alcohol Content ◽  
Breeding Programs ◽  
Genetic Studies ◽  
Botanical Species ◽  
Downy Mildews ◽  
Sanitary Condition ◽  
Wild Grapevine ◽  
Low Alcohol ◽  
Western Pyrenees

<p style="text-align: justify;"><strong>Aims</strong>: The aim of this paper was to locate and describe the wild grapevine as a phytogenetic resource in Western Pyrenees, including Navarre, Aragon (Spain) and the department of Pyrénées atlantiques (France).</p><p style="text-align: justify;"><strong>Methods and results</strong>: An ampelographic description of wild grapevine populations was made as well as a study of their oenological potential and an evaluation of their sanitary condition. The ampelographic results confirmed the dioecious nature of all the specimens. The microvinification results of two wine samples showed low alcohol content, high acidity (low pH) and high intensity of colour. The sanitary study revealed that the main parasites of the vines were eriophyids (mites), powdery and downy mildews (fungus), with aerial organs being most susceptible (leaves, bunches). No symptoms of phylloxera, nematodes or root destroying fungi were detected. The paper is complemented by a list of the main accompanying botanical species.</p><p style="text-align: justify;"><strong>Conclusion</strong>: This phytogenetic resource is well represented in the area of study, exhibiting a good sanitary status.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This paper could provide the basis for future genetic studies addressing the possible links between the wild grapevines and the cultivated varieties of the region. Wild grapevines could also be used in future breeding programs.</p>

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