Development of organic acids and volatile compounds in cider during malolactic fermentation

Zhao, Huanxin; Zhou, Fang; Dziugan, Piotr; Yao, Yonghong; Zhang, Jiatao; Lv, Ziquan

doi:10.17221/127/2013-cjfs

Cited by 15 publications

(12 citation statements)

References 19 publications

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“…However, both container type and ageing time significantly affected butan-1-ol, 3-methylbutan-1-ol, pentan-1-ol, butane-2,3-diol, and 2-phenylethanol contents (p < 0.001). 2-Phenylethanol, an important aroma component with pleasing rose scent (Fang & Qian, 2005), increased in content during ageing, and this phenomenon was also observed in cider during malolactic fermentation (Zhao et al, 2014).…”

Section: Higher Alcoholsmentioning

confidence: 68%

Changes of enological variables, metal ions, and aromas in Fenjiu during 3 years of ceramic and glass bottle ageing

Qiao

Sun

2014

CyTA - Journal of Food

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Changes of enological variables, metal ions, and aromas in Fenjiu during 3 years of ceramic and glass bottle ageing Cambios en las variables enológicas, iones metálicos y aromas del Fenjiu envejecido durante 3 años en cerámica y botella de vidrio Changes in enological variables, metal ions, and aromas of Fenjiu were examined after 3 years of ageing in ceramic and glass bottles. Container type and ageing time showed significant effects on six enological variables, all metal ions, and most of the aromas. A principal component analysis was performed for aromas exhibiting simultaneous dependence on the container type and ageing time at the p < 0.001 level. The first two components accounted for 81.50% of the overall variance. Sensory analysis indicated that ceramic-aged Fenjiu was of higher quality than glass bottle-aged Fenjiu given the same ageing time. The ceramic container was more suitable for the ageing of Fenjiu.Se han estudiado los cambios en las variables enológicas, iones metálicos y aromas del Fenjiu después de 3 años de envejecimiento en cerámica y botella de vidrio. El tipo de recipiente y el tiempo de envejecimiento mostraron unos efectos significativos en seis variables enológicas, todos los iones metálicos y la mayoría de los aromas. Se realizó un análisis de principales componentes de los aromas, el cual exhibió una dependencia simultánea en el tipo de recipiente y tiempo de conservación a nivel p < 0,001. Los dos primeros componentes representaron el 81.50% de la varianza total. El análisis sensorial indicó que el Fenjiu conservado en cerámica era de mayor calidad que el Fenjiu conservado en botella de vidrio a pesar de haber tenido el mismo tiempo de envejecimiento. El recipiente de cerámica resultó más adecuado para el envejecimiento del Fenjiu.

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Section: Higher Alcoholsmentioning

confidence: 68%

Changes of enological variables, metal ions, and aromas in Fenjiu during 3 years of ceramic and glass bottle ageing

Qiao

Sun

2014

CyTA - Journal of Food

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“…Both compounds have been widely reported for contributing to the aroma of fermented beverages. [ 13 ] Coumarin is a fragrant organic chemical compound in the benzopyrone chemical class. Many coumarins and their derivatives have the special ability to scavenge ROS and show lipid lowering potentials.…”

Section: Discussionmentioning

confidence: 99%

Efficacy of oral curcuminoid fraction fromcurcuma xanthorrhizaand curcuminoid cider in high-cholesterol fed rats

2016

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Background:Hypercholesterolemia is one of the most important risk factors for atherosclerosis and subsequent cardiovascular diseases.Objective:The present work was aimed to study the efficacy of curcuminoid fraction from Curcuma xanthorrhiza and its curcuminoid cider in reducing blood cholesterol level and four genes related to oxidative stress, including cluster of differentiation 44 (CD44), intercellular adhesion molecule 1 (ICAM-1), inducible nitric oxide synthase (iNOS), and lectin-like oxidized low-density lipoprotein receptor-1 (LOX-1) in high-cholesterol fed rats in vivo.Materials and Methods:Twenty-four male Sprague-Dawley rats were divided into six groups, namely normal group diet, high-cholesterol diet (HCD) 2%, HCD + 100 mg/kg b.w. curcuminoid fraction, HCD + 300 mg/kg b.w. curcuminoid fraction, HCD + cider 1% v/v, and HCD + curcuminoid cider 2% v/v for 4 weeks. Total cholesterol levels were measured at day 1, 14, and 28. Vascular tissues and organs from lung and liver were collected for RNA extraction, followed by quantitative analysis using real-time polymerase chain reaction (PCR).Results:Our results demonstrated that among all the treatment groups, curcuminoid cider at 2% v/v significantly lowered total cholesterol level compared to those of positive control. Real-time PCR data showed both curcuminoid fractions (100 and 300 mg/kg) and curcuminoid cider (1 and 2% v/v) inhibited the gene expression of CD44, ICAM-1, iNOS, and LOX-1, indicating their hypocholesterolemic effects via attenuating genes related to oxidative stress in rats in vivo.Conclusion:Oral administration of curcuminoid fraction and its cider product may exert potential inhibitory effects on oxidative stress related-genes for preventing hypercholesterolemia-induced atherosclerosis in vivo.SUMMARY Curcuminoid and its cider significantly inhibited the gene expression of CD44, ICAM-1, iNOS, and LOX-1 in rats in vivoCurcuminoid and its cider suppressed oxidative stress-related genes inducing formation of atherosclerosisCurcuminoid and its cider may offer cardioprotective effect for preventing hypercholesterolemia-induced atherosclerosis Abbreviations Used: ROS: Reactive oxygen species, NO: Nitric oxide, NOS: NO synthase, NADPH: Nicotinamide adenine dinucleotide phosphate, CD44: Cluster of differentiation 44, ICAM-1: Intercellular adhesion molecule 1, iNOS: inducible NOS, LOX-1: lectin-like oxidized LDL receptor-1, HMG-CoA: 3-hydroxy-3-methylglutaryl-coenzyme A, 5-HMF: 5-hydroxymethylfurfural, HCD: High-cholesterol diet

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“…Zhao et al . studied the volatile composition of ciders after the alcoholic fermentation detecting 51 compounds, most of them described as contributors to the fruity notes of fermented beverages . Symoneaux et al .…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensorial characterisation of Argentine ciders

et al. 2019

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This work reports the physicochemical and sensorial characteristics of industrial and artisanal ciders from the Patagonia and Cuyo region of Argentina. Argentine cider has been undervalued by consumers in recent years and the academic and manufacturing sectors are looking to respond to this challenge . A novel sensorial panel for evaluating Argentine cider was developed, which to our knowledge is the first o f its kind for cider. Principal components analysis of the physicochemical data grouped the ciders by their manufacturing type (industrial or artisanal). Cluster analysis identified three groups of ciders defined by their alcohol and reducing sugar content. Most of the industrially made ciders were sweetened whereas the artisan ciders generally had the lowest sugar content. Correspondence analysis of the sensorial data revealed that the assessors found more differences in aroma than in taste. On tasting, alcoholic and oxidation notes differentiated 56.5 and 60.9% of the ciders respectively.

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Development of organic acids and volatile compounds in cider during malolactic fermentation

Cited by 15 publications

References 19 publications

Changes of enological variables, metal ions, and aromas in Fenjiu during 3 years of ceramic and glass bottle ageing

Changes of enological variables, metal ions, and aromas in Fenjiu during 3 years of ceramic and glass bottle ageing

Efficacy of oral curcuminoid fraction fromcurcuma xanthorrhizaand curcuminoid cider in high-cholesterol fed rats

Physicochemical and sensorial characterisation of Argentine ciders

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