Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation-Reference-Cited by-同舟云学术

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Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation

Published:2024-09 Issue: Volume:452 Page:139616
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Jianqiao,Xie Yun,Cui Miao,Ma Xiaomei,Yin Ruonan,Chen Yiwen,Li Yongkang,Hu Yue,Cheng Weidong,Gao Feifei

Publisher

Elsevier BV

Reference40 articles.

1. Oenococcus oeni, a species born and moulded in wine: A critical review of the stress impacts of wine and the physiological responses;Bech-Terkilsen;Australian Journal of Grape and Wine Research,2020

2. Linking wine lactic acid bacteria diversity with wine aroma and flavor;Cappello;International Journal of Food Microbiology,2017

3. Dietary prune benefits gut health, prevents glucocorticoid induced osteoporosis and increases bone density in control mice;Chargo;Journal of the Academy of Nutrition and Dietetics,2023

4. Nontargeted analysis using Ultraperformance liquid chromatography–quadrupole time-of-flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality of tea (Camellia sinensis L.);Dai;Journal of Agricultural and Food Chemistry,2015

5. The role of prunes in modulating inflammatory pathways to improve bone health in postmenopausal women;Damani;Advances in Nutrition,2022

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