Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine
المؤلفون المشاركون
Lin, Hongbin
Xu, Qinglian
Wang, Ranran
Li, Xihong
Li, Xingchen
Li, Shaohua
Cao, Lin
Jiang, Zijing
Che, Zhenming
المصدر
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-01-30
دولة النشر
مصر
عدد الصفحات
10
التخصصات الرئيسية
الملخص EN
“Hayward” kiwifruit (Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic components.
Significant differences in the levels of caffeic acid, protocatechuate, and soluble solid content were found among wines with the six fermented strains.
Wines fermented with RC212 strain exhibited the highest total phenolic acids as well as DPPH radical scavenging ability and also had the strongest ability to produce volatile esters.
Wines made with S.
cerevisiae BM 4×4 had the highest content of volatile acids, while the highest alcohol content was presented in CR476 wines.
Scoring spots of wines with these strains were separated in different quadrants on the components of phenolics and aromas by principal component analyses.
Kiwifruit wines made with S.
cerevisiae RC212 were characterized by a rich fruity flavor, while CR476 strain and WLP77 strain produced floral flavors and green aromas, respectively.
Altogether, the results indicated that the use of S.
cerevisiae RC212 was the most suitable for the fermentation of kiwifruit wine with desirable characteristics.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Li, Xingchen& Li, Xihong& Cao, Lin& Xu, Qinglian& Li, Shaohua& Wang, Ranran…[et al.]. 2017. Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. BioMed Research International،Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1135536
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Li, Xingchen…[et al.]. Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. BioMed Research International No. 2017 (2017), pp.1-10.
https://search.emarefa.net/detail/BIM-1135536
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Li, Xingchen& Li, Xihong& Cao, Lin& Xu, Qinglian& Li, Shaohua& Wang, Ranran…[et al.]. Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. BioMed Research International. 2017. Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1135536
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1135536
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر