Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine
The present study was conducted in order to investigate the effects of adding different concentrations of glutathione-enriched inactive dry yeast (g-IDY) at different stages of brewing on the quality of pear wine. Wine was prepared from Korla fragrant pears. g-IDY was added at 10, 20 and 30 mg/L bef...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-017.pdf |
| _version_ | 1797837911075323904 |
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| author | CHEN Xiaojiao, DIAO Tiwei, LAI Xiaoqin, WEI Xin, LENG Yinjiang, MA Yi |
| author_facet | CHEN Xiaojiao, DIAO Tiwei, LAI Xiaoqin, WEI Xin, LENG Yinjiang, MA Yi |
| author_sort | CHEN Xiaojiao, DIAO Tiwei, LAI Xiaoqin, WEI Xin, LENG Yinjiang, MA Yi |
| collection | DOAJ |
| description | The present study was conducted in order to investigate the effects of adding different concentrations of glutathione-enriched inactive dry yeast (g-IDY) at different stages of brewing on the quality of pear wine. Wine was prepared from Korla fragrant pears. g-IDY was added at 10, 20 and 30 mg/L before alcoholic fermentation, malolactic fermentation or aging. After aging for two months, the contents of total and individual phenols, antioxidant activity, organic acid contents, aroma components and sensory evaluation of pear wine were analyzed. The results showed that adding g-IDY before alcoholic fermentation or aging significantly increased the content of total phenols and antioxidant capacity and decreased the color index of pear wine (P < 0.05). Besides, adding g-IDY increased the contents of malic acid, lactic acid and citric acid as well as total the content of flavor substances in pear wine. Adding g-IDY before alcohol fermentation or aging was beneficial to the formation of aromatic compounds and contributed to reducing the generation of some undesirable gas, but it led to the generation of more H2S. Together, these findings showed that pear wine prepared with the addition of 20 mg/L of g-IDY before alcoholic fermentation showed the best quality, with total phenol content of 282 mg/L, total flavor substance content of 13 453.22 mg/L and sensory evaluation score of 88.7 out of 100 points. |
| first_indexed | 2024-04-09T15:33:19Z |
| format | Article |
| id | doaj.art-6d1b9d54cfab43c1b3b89e17b33a8a66 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-09T15:33:19Z |
| publishDate | 2023-03-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-6d1b9d54cfab43c1b3b89e17b33a8a662023-04-28T05:11:21ZengChina Food Publishing CompanyShipin Kexue1002-66302023-03-0144613414210.7506/spkx1002-6630-20220418-216Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear WineCHEN Xiaojiao, DIAO Tiwei, LAI Xiaoqin, WEI Xin, LENG Yinjiang, MA Yi0(1. College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China;2. Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin 644005, China)The present study was conducted in order to investigate the effects of adding different concentrations of glutathione-enriched inactive dry yeast (g-IDY) at different stages of brewing on the quality of pear wine. Wine was prepared from Korla fragrant pears. g-IDY was added at 10, 20 and 30 mg/L before alcoholic fermentation, malolactic fermentation or aging. After aging for two months, the contents of total and individual phenols, antioxidant activity, organic acid contents, aroma components and sensory evaluation of pear wine were analyzed. The results showed that adding g-IDY before alcoholic fermentation or aging significantly increased the content of total phenols and antioxidant capacity and decreased the color index of pear wine (P < 0.05). Besides, adding g-IDY increased the contents of malic acid, lactic acid and citric acid as well as total the content of flavor substances in pear wine. Adding g-IDY before alcohol fermentation or aging was beneficial to the formation of aromatic compounds and contributed to reducing the generation of some undesirable gas, but it led to the generation of more H2S. Together, these findings showed that pear wine prepared with the addition of 20 mg/L of g-IDY before alcoholic fermentation showed the best quality, with total phenol content of 282 mg/L, total flavor substance content of 13 453.22 mg/L and sensory evaluation score of 88.7 out of 100 points.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-017.pdfpear wine; quality; glutathione-enriched inactive dry yeast; alcoholic fermentation; malolactic fermentation; aging |
| spellingShingle | CHEN Xiaojiao, DIAO Tiwei, LAI Xiaoqin, WEI Xin, LENG Yinjiang, MA Yi Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine Shipin Kexue pear wine; quality; glutathione-enriched inactive dry yeast; alcoholic fermentation; malolactic fermentation; aging |
| title | Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine |
| title_full | Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine |
| title_fullStr | Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine |
| title_full_unstemmed | Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine |
| title_short | Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine |
| title_sort | effect of addition of glutathione enriched inactive dry yeast at different stages of brewing on the quality of pear wine |
| topic | pear wine; quality; glutathione-enriched inactive dry yeast; alcoholic fermentation; malolactic fermentation; aging |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-017.pdf |
| work_keys_str_mv | AT chenxiaojiaodiaotiweilaixiaoqinweixinlengyinjiangmayi effectofadditionofglutathioneenrichedinactivedryyeastatdifferentstagesofbrewingonthequalityofpearwine |