scholarly journals Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

2015 ◽  
Vol 21 (3) ◽  
pp. 371-380 ◽  
Author(s):  
Zuobing Xiao ◽  
Xin Dai ◽  
Jiancai Zhu ◽  
Haiyan Yu
Keyword(s):  
Volatile Compounds ◽  
Geographic Origin ◽  
Rice Wine ◽  
Chemometric Methods ◽  
Chinese Rice Wine ◽  
Ms Analysis

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

2015 ◽  
Vol 31 (12) ◽  
pp. 1907-1921 ◽  
Author(s):  
Shuang Ping Liu ◽  
Jian Mao ◽  
Yun Ya Liu ◽  
Xiang Yong Meng ◽  
Zhong Wei Ji ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Bacterial Succession

Application of Gas Chromatography-Based Electronic Nose for Classification of Chinese Rice Wine by Wine Age

2013 ◽  
Vol 7 (7) ◽  
pp. 1489-1497 ◽  
Author(s):  
Haiyan Yu ◽  
Xin Dai ◽  
Guiyan Yao ◽  
Zuobing Xiao
Keyword(s):  
Gas Chromatography ◽  
Electronic Nose ◽  
Rice Wine ◽  
Chinese Rice Wine

LC–MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage

2010 ◽  
Vol 122 (1) ◽  
pp. 366-372 ◽  
Author(s):  
Leonhard Jaitz ◽  
Kathrin Siegl ◽  
Reinhard Eder ◽  
Gabor Rak ◽  
Laszlo Abranko ◽  
...  
Keyword(s):  
Red Wine ◽  
Geographic Origin ◽  
Grape Variety ◽  
Ms Analysis

scholarly journals Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

2021 ◽  
Author(s):  
Guangfa Xie ◽  
Huajun Zheng ◽  
Zheling Qiu ◽  
Zichen Lin ◽  
Qi Peng ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Cultivation Conditions Change Aroma Volatiles of Strawberry Fruit

Horticulturae ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 81
Author(s):  
Yunduan Li ◽  
Yuanyuan Zhang ◽  
Xincheng Liu ◽  
Yuwei Xiao ◽  
Zuying Zhang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Major Contributor ◽  
Fragaria Ananassa ◽  
Strawberry Fruit ◽  
Cultivation Conditions ◽  
Soil Culture ◽  
Aroma Volatiles ◽  
Ms Analysis ◽  
Significant Difference ◽  
Strawberry Cultivars

Volatile compounds principally contribute to flavor of strawberry (Fragaria × ananassa) fruit. Besides to genetics, cultivation conditions play an important role in fruit volatile formation. Compared to soil culture as control, effects of substrate culture on volatile compounds of two strawberry cultivars (‘Amaou’ and ‘Yuexin’) were investigated. GC-MS analysis revealed significant difference in volatile contents of ‘Amaou’ strawberry caused by substrate culture. No significant effect was observed for cultivar ‘Yuexin’. For ‘Amaou’ strawberry from soil culture produced higher volatile contents compared with substrate culture. This difference is contributed by high contents of esters, lactones, ketones, aldehydes, terpenes, hydrocarbons, acids, furans and phenols in ‘Amaou’ strawberry fruit from soil culture. Furanones, beta-linalool, trans-Nerolidol and esters are major contributor to strawberry aroma, whose contents are higher in soil culture planted fruit when compared to substrate culture. Moreover, strawberry fruit from soil culture had higher transcripts related to volatile biosynthesis were observed, including FaQR, FaOMT, FaNES1, FaSAAT and FaAAT2.

scholarly journals iTRAQ-based proteomic analysis reveals the molecule mechanism of reducing higher alcohols in Chinese rice wine by nitrogen compensation

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Guidong Huang ◽  
Hong Ren ◽  
Ali Wang ◽  
Xinran Wan ◽  
Ziying Wu ◽  
...  
Keyword(s):  
Molecular Mechanism ◽  
Carbon Metabolism ◽  
Proteomic Analysis ◽  
Metabolic Flux ◽  
Quantitative Polymerase Chain Reaction ◽  
Higher Alcohols ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Higher Alcohol ◽  
Amino Acid Synthesis

Abstract Purpose Higher alcohol is a by-product of the fermentation of wine, and its content is one of the most important parameters that affect and are used to appraise the final quality of Chinese rice wine. Ammonium compensation is an efficient and convenient method to reduce the content of higher alcohols, but the molecule mechanism is poorly understood. Therefore, an iTRAQ-based proteomic analysis was designed to reveal the proteomic changes of Saccharomyces cerevisiae to elucidate the molecular mechanism of ammonium compensation in reducing the content of higher alcohols. Methods The iTRAQ proteomic analysis method was used to analyze a blank group and an experimental group with an exogenous addition of 200 mg/L (NH4)2HPO4 during inoculation. The extracted intracellular proteins were processed by liquid chromatography-mass spectrometry and identified using bioinformatics tools. Real-time quantitative polymerase chain reaction was used to verify the gene expression of differentially expressed proteins. Results About 4062 proteins, including 123 upregulated and 88 downregulated proteins, were identified by iTRAQ-based proteomic analysis. GO and KEGG analysis uncovered that significant proteins were concentrated during carbohydrate metabolism, such as carbon metabolism, glyoxylate, and dicarboxylate metabolism, pyruvate metabolism, and the nitrogen metabolism, such as amino acid synthesis and catabolism pathway. In accordance with the trend of differential protein regulation in the central carbon metabolism pathway and the analysis of carbon metabolic flux, a possible regulatory model was proposed and verified, in which ammonium compensation facilitated glucose consumption, regulated metabolic flow direction into tricarboxylic acid, and further led to a decrease in higher alcohols. The results of RT-qPCR confirmed the authenticity of the proteomic analysis results at the level of gene. Conclusion Ammonium assimilation promoted by ammonium compensation regulated the intracellular carbon metabolism of S. cerevisiae and affected the distribution of metabolic flux. The carbon flow that should have gone to the synthesis pathway of higher alcohols was reversed to the TCA cycle, thereby decreasing the content of higher alcohols. These findings may contribute to an improved understanding of the molecular mechanism for the decrease in higher alcohol content through ammonium compensation.

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