Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine-Reference-Cited by-同舟云学术

Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine

Published:2021-08-25 Issue:35 Volume:69 Page:10311-10320
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yang Hua¹²³⁴,Xie Ying¹²³⁴,Li Xiaomin¹²³⁴,Wu Dianhui¹²³⁴,Cai Guolin¹²³⁴,Lu Jian¹²³⁴^ORCID

Affiliation:

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, P. R. China

2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, P. R. China

3. Jiangsu Provincial Research Center for Bioactive Product Processing Technology, 1800 Lihu Road, Wuxi 214122, P. R. China

4. School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, P. R. China

Funder

Collaborative Innovation Center of Jiangsu Modern Industrial Fermentation

Program of Introducing Talents of Discipline to Universities (111 project)

Fundamental Research Funds for the Central Universities

Key Project of Research and Development Plan of Ningxia

Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c03966

Reference37 articles.

1. Immobilized yeasts in κ-carragenate to prevent browning in white wines

2. Browning of white wines: correlation with antioxidant characteristics, total polyphenolic composition and flavanol content

3. Iron-Catalyzed Oxidation of (+)-Catechin in Model Systems

4. Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen

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