文献类型：期刊文献

英文题名：Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines

作者：Han, Xueyuan[1];Peng, Qi[1];Yang, Huanyi[1];Hu, Baowei[1];Shen, Chi[1];Tian, Rungang[1]

机构：[1]Shaoxing Univ, Sch Life Sci, Shaoxing 312000, Zhejiang, Peoples R China

年份：2020

卷号：121

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000514247900006)、、WOS

基金：This research was supported by the Scientific Research Start-up Fund of Shaoxing University (20195006) and the National Natural Science Foundation of China (31772365).

语种：英文

外文关键词：Greengage wine; Glutinous rice; Sucrose; Fermentation; Metabolites

外文摘要：Sucrose and glutinous rice were used as carbohydrate sources for greengage wine fermentation. The physico-chemical properties of the two greengage wines (RGW, glutinous rice greengage wine; SGW, sucrose greengage wine) were compared. The results showed differences in the contents of total sugar, total acid, alcohol, total protein and ascorbic acid between the two greengage wines. The evaluation of their sensory quality suggested that RGW was superior to SGW. However, SGW contained more total flavonoids and total phenols and showed a stronger antioxidant capacity than those of RGW. Volatile compound analysis showed that 1-hexanol and benzaldehyde were unique to RGW. Compared with SGW, RGW contained more contents of certain esters and alcohols in volatile components. Metabolomics detection indicated that RGW was richer in lipids and amino acids. Instead, SGW presented relatively high contents and a variety of organic acids and flavonoids. This study was expected to provide a new approach to improving the quality of fermented greengage wine.