Fermentation process optimization and chemical constituent analysis on longan (Dimocarpus longan Lour.) wine

Food Chemistry

Volumn 256, Issue , 2018, Pages 268-279

  Liu, Guoming ^a,b   Sun, Jian ^a,b   He, Xuemei ^a,b   Tang, Yayuan ^a,b   Li, Jiemin ^a,b   Ling, Dongning ^a,b   Li, Changbao ^a,b   Li, Li ^a,b   Zheng, Fengjin ^a,b   Sheng, Jingfeng ^a,b   Wei, Ping ^a,b   Xin, Ming ^a,b  

^a NATIONAL ENGINEERING RESEARCH CENTER FOR NON FOOD BIOREFINERY   (China)

^b Guangxi Key Laboratory of Fruits and Vegetables Storage processing Technology   (China)

Author keywords

Component identification; Fermentation process optimization; Functional activity; Longan wine; Polysaccharide structure

Indexed keywords

AMINO ACIDS; ESTERS; GAS CHROMATOGRAPHY; GLUCOSE; MAGNETIC RESONANCE SPECTROSCOPY; OPTIMIZATION; POLYSACCHARIDES; PROCESS CONTROL; SATURATED FATTY ACIDS; WINE; YEAST;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; COMPONENT IDENTIFICATION; FERMENTATION PROCESS; FUNCTIONAL ACTIVITIES; POLYSACCHARIDE STRUCTURE; RADICAL SCAVENGING ACTIVITY; SACCHAROMYCES CEREVISIAE STRAINS; SOLID PHASE MICRO EXTRACTION;

FERMENTATION;

ACARBOSE; ACETIC ACID ETHYL ESTER; ALANINE; ALCOHOL DERIVATIVE; ALPHA GLUCOSIDASE; ANTIDIABETIC AGENT; ANTIOXIDANT; ARABINOSE; ASPARTIC ACID; DECANOIC ACID; FRAGRANCE; GALACTOSE; GALACTURONIC ACID; GALLIC ACID; GLUCURONIC ACID; GLUTAMIC ACID; ISOPENTYL ALCOHOL; LACTIC ACID ETHYL ESTER; MANNOSE; OCTANOIC ACID; PHENOL DERIVATIVE; PIPERIDINE; POLYSACCHARIDE; PROLINE; RUTOSIDE; THREONINE; UNINDEXED DRUG; VALINE; VOLATILE AGENT; XYLOSE;

ANTIDIABETIC ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIMOCARPUS LONGAN; DPPH RADICAL SCAVENGING ASSAY; FERMENTATION OPTIMIZATION; FUNGAL STRAIN; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; NONHUMAN; POLYSACCHARIDE STRUCTURE; PROTON NUCLEAR MAGNETIC RESONANCE; RETENTION TIME; SACCHAROMYCES CEREVISIAE; SOLID PHASE MICROEXTRACTION; WINE; ANALYSIS; CHEMISTRY; FERMENTATION; METABOLISM; MICROBIOLOGY; SAPINDACEAE;

FERMENTATION; POLYSACCHARIDES; SAPINDACEAE; WINE;

EID: 85042641197     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.02.064     Document Type: Article

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