« Previous AbstractThe Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine    Next AbstractMetagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps) »

Food Chem

Title:		Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine
Author(s):		Liu D; Qi Y; Zhao N; Cao Y; Xu J; Fan M;
Address:		"College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China. College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China. Electronic address: fanmt@nwsuaf.edu.cn"
Journal Title:		Food Chem
Year:		2020
Volume:		20200518
Issue:
Page Number:		127086 -
DOI:		10.1016/j.foodchem.2020.127086
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Principal component analysis (PCA) and partial least squares (PLS) regression were applied to investigate the effect of glutathione-enriched inactive dry yeast (g-IDY) on the amino acids and volatile components of kiwi wine. Results indicated that the addition of g-IDY had positive effect on most amino acids of kiwi wine, especially glutamine and glycine. In case of pure juice fermentation, the concentrations of ethyl decanoate, 2-methylbutyric acid, trans-2-nonenal and hexyl butyrate had notably positive correlation with the addition of g-IDY. PLS regression indicated that the amino acids were highly interrelated to the volatile compositions, and glycine had the strongest positive impact on the concentrations of esters and total volatile components. This might explain the similar effect of g-IDY on the amino acids and volatile components of kiwi wine. Besides, PLS regression showed that E-nose was a good method to predict volatile compositions of kiwi wine, especially esters"
Keywords:		Actinidia/*chemistry/metabolism Amino Acids/*analysis Electronic Nose Esters/analysis Fermentation Glutathione/*metabolism Multivariate Analysis Saccharomyces cerevisiae/*chemistry/metabolism Volatile Organic Compounds/*analysis Wine/*analysis Amino acids;
Notes:		"MedlineLiu, Dan Qi, Yiman Zhao, Ning Cao, Youfang Xu, Junnan Fan, Mingtao eng England 2020/06/10 Food Chem. 2020 Nov 1; 329:127086. doi: 10.1016/j.foodchem.2020.127086. Epub 2020 May 18"