Research progress on aroma-enhancing effect of glutathione in fruit wine brewing

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...

Full description

Saved in:

Bibliographic Details
Main Author:	ZHAI Junjun, WANG Xiaoyu, WANG Fei, ZHAO Wanrong, XUE Jia, ZHANG Fangfang, ZHAO Pengtao
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-05-01
Series:	Zhongguo niangzao
Subjects:	glutathione\|fruit wine\|aroma-enhancing effect\|saccharomyces cerevisiae\|non-saccharomyces cerevisiae
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-13.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS
by: XU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li
Published: (2024-04-01)

Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain Saccharomyces cerevisiae M7
by: Tran Thanh Quynh Anh, et al.
Published: (2025-01-01)

Effects of Schizosaccharomyces pombe and Saccharomyces cerevisiae co-fermentation on the quality and flavor of pomelo wine
by: LI Anning, HUANG Zhangjun, XIANG Ling, BAI Jinrong, WU Qixiao, YU Songbai, HUANG Yina
Published: (2024-03-01)

Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei province
by: YANG Mengmeng, LI Demei, PANG Xiaona, JIAO Mengli, DUAN Xuerong, FAN Xuemei
Published: (2024-08-01)

Effects of Different Saccharomyces cerevisiae on the Quality of Compound Fruit Wine of Aronia melanocarpa
by: Yue WANG, et al.
Published: (2025-07-01)

Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash
by: XIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing
Published: (2024-03-01)

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition
by: Ruifang Mi, et al.
Published: (2021-03-01)

Removal of ochratoxin A from wine by yeast under mixed-strain fermentation conditions
by: LIU Yuanyuan, LIU Yihui, LI Qiang, LI Hua, LIU Manshun, WANG Hua
Published: (2024-08-01)

Effects of Four Yeasts on the Quality of Kiwifruit Wine Made Using Different Cultivars
by: Shuo ZENG, et al.
Published: (2025-09-01)

Pre-harvest microbial Interventions: Impact on disease prevention, fermentation dynamics, and wine aroma in grape cultivation
by: Yijun Zhang, et al.
Published: (2025-01-01)

Yeast Diversity in Spontaneous Fermentation of Four Wine Grape Cultivars from Penglai, Shandong
by: LU Yangyang, ZHANG Yiying, LAN Yibin, LI Jin, ZHOU Penghui, DUAN Changqing, YAN Guoliang
Published: (2025-06-01)

Screening, identification, and characterization of indigenous non-Saccharomyces cerevisiae for Elatagnus sarmentosa Rehd. fruit wine
by: HUANG Qian, CAI Jian, GAO Xiu, LIU Weiliang, XU Qihe, ZHANG Lifang, XU Qingfang, ZHU Ling
Published: (2024-06-01)

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines
by: Anna Stój, et al.
Published: (2022-01-01)

Aroma production mechanism of non-Saccharomyces cerevisiae during alcoholic fermentation stage of red vinegar
by: NI Jiaying, ZHU Ling, WANG Fengjun, XIU Yu, ZHANG Yue, YAO Yunping, ZHAO Guozhong
Published: (2024-04-01)

Potentials of Saccharomyces cerevisiae Y10 as a Starter Culture for Wine Production from Date Palm (Phoenix dactylifera) Fruits
by: Adeleke A.J., et al.
Published: (2021-06-01)

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach
by: Juan C. García-García, et al.
Published: (2025-01-01)

Qualitative Proteomic Profiling of <i>Saccharomyces cerevisiae</i> E1 Strain During Alcoholic Fermentation of Yellow Passion Fruit: A First Approximation
by: Roger Consuegra-Rivera, et al.
Published: (2025-05-01)

Sulfur dioxide resistance in Saccharomyces cerevisiae: beyond SSU1
by: Estéfani García-Ríos, et al.
Published: (2019-11-01)

Effect of Meyerozyma caribbica on the quality of 'Cabernet Sauvignon' dry red wine
by: LI Yueyue, HU Haixia, WANG Yanrong
Published: (2025-05-01)

Cinética de produção de levedura seca em leito de jorro Production kinetics of dry yeast in spouted bed
by: Ana P. T. Rocha, et al.
Published: (2008-02-01)

Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation
by: Mengrui Wang, et al.
Published: (2024-10-01)

Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking
by: Valentina Craparo, et al.
Published: (2024-06-01)

Predictive evolution of metabolic phenotypes using model‐designed environments
by: Paula Jouhten, et al.
Published: (2022-10-01)

Effect of yeast types on the quality of fortified sweet red wines
by: CHENG Yilin, LIU Xinyang, HAN Fuliang
Published: (2025-06-01)

Production of HMF-derivatives from wine residues using Saccharomyces cerevisiae as whole-cell biocatalyst
by: Joana T. Cunha, et al.
Published: (2025-01-01)

Selection of highly ethanol productive yeast
by: Baghdad Science Journal
Published: (2010-03-01)

Cinética de secagem do resíduo de abacaxi enriquecido Drying kinetics of enriched pineapple residue
by: Hofsky V. Alexandre, et al.
Published: (2013-06-01)

Construction of LEU1 gene deleted Saccharomyces cerevisiae based on CRISPR-Cas9 system for brewing low degree of drunkenness rice wine
by: WANG Zexiang, HE Jiaojiao, LIANG Siyu, ZHOU Shishui
Published: (2024-04-01)

Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing
by: FENG Jun, FENG Xiaohong, LI Ke, TIAN Xinhui, YUAN Jie, ZHAO Xingtong, HE Junyao, LIU Yao
Published: (2025-01-01)

UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality
by: Kamila Pachnowska, et al.
Published: (2025-01-01)

The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production
by: Hasan Tangüler, et al.
Published: (2023-02-01)

Hydrolysis of lactose with -D-galactosidase
by: Vesna Stehlik-Tomas, et al.
Published: (2001-06-01)

Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production
by: Juan Carlos García-García, et al.
Published: (2025-05-01)

Suitability of indigenous <i>Saccharomyces cerevisiae</i> strains isolated from spontaneous fermentations as wine fermentation starter cultures in the Okanagan Valley wine region in Canada
by: Elia Castellanos, et al.
Published: (2025-06-01)

Effects of regional location on the genotype and phenotype of historical Irish brewing yeast
by: Daniel W. M. Kerruish, et al.
Published: (2025-03-01)

Screening and fermentation characteristics of superior indigenous Saccharomyces cerevisiae from table grapes in the eastern foothills of Helan Mountain
by: ZHAO Haixia, WANG Xiaolei, ZHANG Xiu
Published: (2025-01-01)

Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles
by: Haotian Xu, et al.
Published: (2024-12-01)

Safety and Digestibility of a Novel Ingredient, Brewed Lamb Protein, in Healthy Adult Dogs
by: Stephen French, et al.
Published: (2025-02-01)

Exploring Proteomic and Metabolomic Interactions in a Yeast Consortium Designed to Enhance Bioactive Compounds in Wine Fermentations
by: Andrés Planells‐Cárcel, et al.
Published: (2025-05-01)

Peningkatan Kadar Protein Terlarut pada Larutan Tepung Jagung Menggunakan Saccharomyces cerevisiae
by: Siska Tridesianti
Published: (2023-01-01)