Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging

Zhang, Hao; Zhang, Jiarui; Zhu, Chuanhe

doi:10.1007/s13197-024-06192-w

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Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging

Zhang, Hao; Zhang, Jiarui; Zhu, Chuanhe

2024 • In Journal of Food Science and Technology

Peer reviewed

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https://hdl.handle.net/2268/334349

DOI
10.1007/s13197-024-06192-w

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Keywords :

Browning; Cherry wine; Model solution; Food Science

Abstract :

[en] In order to explore factors related to the browning of cherry wine, the causes of browning in cherry wine fermentation and aging were investigated, and the main components of cherry wine browning in the aging process were analyzed using a model solution. The results showed that the browning degree of the heat-inactivated cherry wine and the control group increased from 0.500 to 0.891, 0.510 to 1.538 during fermentation, respectively (P < 0.05). Both enzymatic browning and nonenzymatic browning were present during fermentation, and enzymatic browning dominated. During the aging process, the contents of amino acids, total phenols, and reducing sugars decreased by 31.4%, 75.6%, and 39.8%, respectively, while the browning degree increased by 22.6% (P < 0.05). Model solution experiments revealed that chlorogenic acid and glucose are the primary factors influencing the browning of cherry wine under acidic conditions. These findings were useful for improving the quality of cherry wine and effectively alleviating the browning of cherry wine.

Disciplines :

Food science

Author, co-author :

Zhang, Hao ; Université de Liège - ULiège > TERRA Research Centre ; College of Food Science and Engineering, Shandong Agricultural University, Taian, China

Zhang, Jiarui; College of Food Science and Engineering, Shandong Agricultural University, Taian, China

Zhu, Chuanhe ; College of Food Science and Engineering, Shandong Agricultural University, Taian, China

Language :

English

Title :

Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging

Publication date :

16 December 2024

Journal title :

Journal of Food Science and Technology

ISSN :

0022-1155

eISSN :

0975-8402

Publisher :

Springer

Peer reviewed :

Peer reviewed

Additional URL :

https://link.springer.com/content/pdf/10.1007/s13197-024-06192-w.pdf

Funding text :

This research was financially supported by Key R&D Program of Shandong Province, China (2024TZXD004, 2023TZXD030).

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since 10 July 2025

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