Chemical composition, antioxidant activity and inhibitory capacity of α-amylase, α-glucosidase, lipase and non-enzymatic glycation, in vitro, of the leaves of Cassia bakeriana Craib

Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties

Authenticity and the methods for determining fraud are two of the most important issues in the field of quality control and food safety. In the winemaking field, the study of authenticity is all the more necessary, with wine being one of the most adulterated foods, as the monthly reports of the European Commission show. This results in a two-fold problem: consumer expectations are not met and there is a disloyal competition among wine producers in the field. Authenticity has been a priority research direction worldwide for centuries. Today, researchers are working on improving already existing methods of authenticity monitoring, but also on creating new ones. The intention is to have results that are as accurate, fast and inexpensive as possible for confirmation or rejection of the hypothesis. The bibliographic study of the literature undertaken for the development of this article aims to identify the classical methods of establishing authenticity, describe them and establish their degree of efficiency. Moreover, a review of the current research trends is presented in this work.

A Review of Representative Methods Used in Wine Authentication

The invention relates to a preparation method of a passion fruit-tomato fermented beverage and belongs to the technical field of food processing. The preparation method comprises 1, pretreatment: collecting passion fruits, removing impurities, pericarp and seeds, and carrying out weighing, 2, homogenization: adding sterile water into the passion fruit pulp and carrying out grinding to obtain uniform paste, 3, enzymolysis: based on passion fruit weight, adding 0.1-2.0wt% of pectinase and 0.1-2.0wt% of saccharifying enzyme into the uniform paste obtained by the step 2, adjusting pH to 6-8 and carrying out stirring at a temperature of 50-60 DEG C for 2-6h, 4, blending: adding glucose and a tomato juice into the enzymatic hydrolysate obtained by the step 3 and carrying out stirring dissolution, 5, fermentation: inoculating the passion fruit mixed solution with a starter and carrying out fermentation, and 6, centrifugation: carrying out centrifugation on the fermented solution and removing residues so that the passion fruit-tomato fermented beverage is obtained. The passion fruit-tomato fermented beverage has good palatability and comprehensive nutrition.

Preparation method of passion fruit-tomato fermented beverage

Impact of postharvest processes on major phenolic constituents and antioxidant potentials of different Ocimum species

To fully utilize the characteristic climatic conditions in the southern region of China, a two-crop-a-year cultivation system technique for 'Kyoho' grape was developed during the past decade. After summer harvest in June, appropriate pruning and chemical treatments promote flowering and fruiting, which enables a second harvest in late December. Due to climatic differences between the two crop growing seasons, grape phenol and carotenoid metabolism differ greatly. The reported study analyzed the transcriptome of the carotenoid and phenylpropanoid/flavonoid pathways in grapes at four different stages during the two growing seasons. Compared with those in summer grapes, expression levels of the majority of genes involved in the carotenoid metabolic pathway in winter grapes were generally upregulated. This result was associated with lower rainfall and much more abundant sunlight during the second growing season. On the other hand, summer cropping strongly triggered the expression of upstream genes in the phenylpropanoid/flavonoid pathway at E-L 33 and E-L 35. Transcript levels of flavonoid 3',5'-hydroxylase (F3'5'H), flavonoid 3'-hydroxylase (F3'H), flavonoid 3-hydroxylase (F3H) and glutathione S-transferase (GST) were upregulated in winter grapes at the mature stage. Together, these results might indicate that more flavonoids would be synthesized in ripe winter grapes during the mature stage of the second crop under much drier conditions, longer sunlight hours and lower temperature. These data provide a theoretical foundation for the secondary metabolism of berries grown under two-crop-a-year cultivation systems.

/pdf/comparison-of-transcriptional-expression-patterns-of-phenols-1zqot8mi6p.pdf

Comparison of transcriptional expression patterns of phenols and carotenoids in 'Kyoho' grapes under a two-crop-a-year cultivation system.

The invention provides a pawpaw liqueur brewing method. The method includes the following processing steps that 1, fresh pawpaw is selected and cleaned up with clear water, pawpaw skin is drained off, pawpaw cores are removed, and debitterizing processing is conducted on the pawpaw skin; 2, the pulp and skin of the pawpaw are smashed through a smashing machine to form slurry, the slurry is conveyed into a fermentation tank, a sulphurous acid solution, pectinase and saccharifying enzyme are added, and dipping is conducted; 3, fruit juice is separated from fruit residues; 4, sugars are adjusted, and the white granulated sugar is added till the sugar degree ranges from 100 g/L to 150 g/L; 5, Lalvin71 B active dry yeast is added, and fermentation is conducted; 6, the alcohol content is adjusted, bentonite fining is conducted, kieselguhr is filtered, and fermentation is terminated; 7, passion fruit extract liquid, white granulated sugar liquid and edible alcohol are added to the obtained pawpaw liqueur; 8, sealing and aging are conducted on the blended pawpaw liqueur obtained in the step 7; 9, clarification processing, freezing, filtering and filling are conducted. By means of the pawpaw liqueur brewing method, the utilization rate of the pawpaw is increased, and the original nutrient content of the pawpaw is remained as much as possible.

Pawpaw liqueur brewing method

China is very abundant in Vitis germplasms resources, which are distributed around the country. V. davidii and quinquangularis are two of native species in China, harboring strong disease resistance and good adaptability to local humid-warm climate. V. davidii grapes were originally grown in subtropical areas, their mature berries have thick dark-red skins. The wines produced from V. davidii grapes present dark purple or ruby red color and have typical of the varieties with the aroma (Liang et al., 2013). The ripened berries of V. quinquangularis have a low sugar content, high acid and dark-colored skins. The wines are characterized by pronounced acid and tannic taste (Zou et al., 2012). On addition, cultivation of V. labrusca, V. vinifera× V. labrusca and V. rotundifolia grapes have been expanding in the south of China due to their strong disease, pest resistance and stress tolerance during the past decades (Jing, 1999).

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Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

Vitis adenoclada Hand.-Mazz is a special wild grape resource that is often confused with Vitis heyneana Roem. & Schult in research or production practice, and there are few comprehensive studies on this species in recent years. “Gui Heizhenzhu No. 3” (GH3), as a new germplasm of V. adenoclada found in Guangxi, China, has many advantages, such as good quality and strong adaptability. In this paper, an attempt was made to introduce the breeding process of GH3, including a brief description of its botanical characteristics and its cultivation and management techniques in karst rocky desertification mountains. Meanwhile, its quality-related parameters were evaluated by widely targeted metabolomic analysis. This study indicated that GH3 had the typical botanical characteristics of V. adenoclada, but with larger fruit and a higher sugar content compared to wild or other V. adenoclada grape varieties. Metabolomic study of the target variety showed that glucose and citric acid were the main sugar and acid components in fully ripened berries. Moreover, cyanidin-3-O-glucoside presented as the characteristic anthocyanin. In addition, B-ring dihydroxylation was more active than trihydroxylation in the GH3 berry. Several of its botanical and quality characteristics highlight the unique genetic background of this variety. Thus, it has an important guiding significance and a scientific theoretical basis for identifying, exploiting, and utilizing East Asian wild grape resources.

https://www.mdpi.com/2073-4395/10/12/1851/pdf

The Cultivation Techniques and Quality Characteristics of a New Germplasm of Vitis adenoclada Hand.-Mazz Grape

The invention provides a brewing method for myrtle and Kyoho grape wine The method comprises the following several steps: Step A: preparation of myrtle juice; Step B: preparation of Kyoho grape juice; Step C: preparation of fermentation broth; Step D: mixed fermentation; Step E: ageing; Step F: fining and clarifying; Step G: blending and freezing; Step H: sterilizing and filling The brewing method disclosed by the invention has the beneficial effects that (1) the technical problems that Kyoho grapes are not suitable for brewing wine and myrtle is not suitable for brewing wine in a full-fermentation mode are solved; (2) techniques of freezing concentration, low temperature fermentation and the like are adopted, loss of nutritional ingredients is reduced, and brewed myrtle and Kyoho grape wine is obvious in flower and fruity fragrance, and exquisite and mellow in mouthfeel; (3) the product is rich in nutrition and has a good auxiliary curative effect for weakness, deficiency of blood, neurasthenia and the like after illness

Zhang Jin

Papers

Comparison of transcriptional expression patterns of phenols and carotenoids in 'Kyoho' grapes under a two-crop-a-year cultivation system.

Pawpaw liqueur brewing method

Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

The Cultivation Techniques and Quality Characteristics of a New Germplasm of Vitis adenoclada Hand.-Mazz Grape

Brewing method for myrtle and Kyoho grape wine