Research progress on aroma-enhancing effect of glutathione in fruit wine brewing
The antioxidant properties of glutathione significantly affect the formation of aroma during the fruit wine fermentation process, and it is also a precursor to the synthesis of mercaptan aroma compounds, which can be used as an essential substance for modulating and enhancing the aroma of fruit wine...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-05-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-13.pdf |
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| author | ZHAI Junjun, WANG Xiaoyu, WANG Fei, ZHAO Wanrong, XUE Jia, ZHANG Fangfang, ZHAO Pengtao |
| author_facet | ZHAI Junjun, WANG Xiaoyu, WANG Fei, ZHAO Wanrong, XUE Jia, ZHANG Fangfang, ZHAO Pengtao |
| author_sort | ZHAI Junjun, WANG Xiaoyu, WANG Fei, ZHAO Wanrong, XUE Jia, ZHANG Fangfang, ZHAO Pengtao |
| collection | DOAJ |
| description | The antioxidant properties of glutathione significantly affect the formation of aroma during the fruit wine fermentation process, and it is also a precursor to the synthesis of mercaptan aroma compounds, which can be used as an essential substance for modulating and enhancing the aroma of fruit wine. The dual roles of glutathione as a "substrate" and "enzyme-promoted" agent during the aroma-enhancing fermentation process of fruit wine were reviewed, and the protective and regulatory mechanisms of glutathione on key aroma components in fruit wine were reviewed. Furthermore, the positive effects of Saccharomyces cerevisiae, non-Saccharomyces cerevisiae, glutathione-enriched inactive dry yeast and live yeast cell derivative on aroma compounds under the regulation of glutathione were discussed, aiming to provide a theoretical basis and reference for further research on enhancing the aroma of fruit wine with glutathione. |
| format | Article |
| id | doaj-art-688ca9f0eef146fda990fc2b1624a9fc |
| institution | Kabale University |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-688ca9f0eef146fda990fc2b1624a9fc2025-08-20T03:29:53ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-05-01445132010.11882/j.issn.0254-5071.2025.05.003Research progress on aroma-enhancing effect of glutathione in fruit wine brewingZHAI Junjun, WANG Xiaoyu, WANG Fei, ZHAO Wanrong, XUE Jia, ZHANG Fangfang, ZHAO Pengtao01. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China; ;2. Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an 710119, China; ;3. National Research & Development Center of Apple Processing Technology, Xi'an 710119, China; ;4. Angel Yeast Co., Ltd., Yichang 443000, ChinaThe antioxidant properties of glutathione significantly affect the formation of aroma during the fruit wine fermentation process, and it is also a precursor to the synthesis of mercaptan aroma compounds, which can be used as an essential substance for modulating and enhancing the aroma of fruit wine. The dual roles of glutathione as a "substrate" and "enzyme-promoted" agent during the aroma-enhancing fermentation process of fruit wine were reviewed, and the protective and regulatory mechanisms of glutathione on key aroma components in fruit wine were reviewed. Furthermore, the positive effects of Saccharomyces cerevisiae, non-Saccharomyces cerevisiae, glutathione-enriched inactive dry yeast and live yeast cell derivative on aroma compounds under the regulation of glutathione were discussed, aiming to provide a theoretical basis and reference for further research on enhancing the aroma of fruit wine with glutathione.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-13.pdfglutathione|fruit wine|aroma-enhancing effect|saccharomyces cerevisiae|non-saccharomyces cerevisiae |
| spellingShingle | ZHAI Junjun, WANG Xiaoyu, WANG Fei, ZHAO Wanrong, XUE Jia, ZHANG Fangfang, ZHAO Pengtao Research progress on aroma-enhancing effect of glutathione in fruit wine brewing Zhongguo niangzao glutathione|fruit wine|aroma-enhancing effect|saccharomyces cerevisiae|non-saccharomyces cerevisiae |
| title | Research progress on aroma-enhancing effect of glutathione in fruit wine brewing |
| title_full | Research progress on aroma-enhancing effect of glutathione in fruit wine brewing |
| title_fullStr | Research progress on aroma-enhancing effect of glutathione in fruit wine brewing |
| title_full_unstemmed | Research progress on aroma-enhancing effect of glutathione in fruit wine brewing |
| title_short | Research progress on aroma-enhancing effect of glutathione in fruit wine brewing |
| title_sort | research progress on aroma enhancing effect of glutathione in fruit wine brewing |
| topic | glutathione|fruit wine|aroma-enhancing effect|saccharomyces cerevisiae|non-saccharomyces cerevisiae |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-13.pdf |
| work_keys_str_mv | AT zhaijunjunwangxiaoyuwangfeizhaowanrongxuejiazhangfangfangzhaopengtao researchprogressonaromaenhancingeffectofglutathioneinfruitwinebrewing |