Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes

Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue

“…Fumaric acid was found in trace amounts in the Chinese rice wine samples. The organic acid concentration might vary according to wine type, metabolic processes, and environmental conditions [22]. According to Table 2, no significant differences in malic acid or lactic acid were found.…”

“…The method was in accordance with Niu et al [22]. The organic acids were separated using an Atlantis C18 column at 30 °C.…”

“…It came from an ahydrolysis reaction of the carbohydrates in glutinous rice [32]. Compared to cherry wine [22], orange wine [7], and grape wine [33], Chinese rice wine had higher glucose content. …”

“…They are necessary for the biosynthesis of enzymes and structural proteins [35]. They also contribute to the organoleptic properties of wines as they are precursors of higher alcohols, aldehydes, esters, and ketonic acids [22].…”

Co‐inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality

“…This kind of wine product is famous for its distinct flavour and health function ascribed to the enrichment of many different antioxidant components (Sun et al, 2012). Nowadays, the consumption of cherry wine has become very popular in China, especially East China, and it is out of question that the special characteristic and distinct flavour of this product will receive more scrutiny in the future (Niu et al, 2012).…”