title: Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing.
abstract: Hongqu rice wines were subjected to high hydrostatic pressure (HHP) treatments of 200 MPa and 550 MPa at 25 °C for 30 min and effects on wine quality during pottery storage were examined. HHP treatment can significantly (p<0.05) decrease the content of fusel-like alcohols and maintain the concentration of lactones in these wines. After 18 months of storage, the HHP-treated wines exhibited a more rapid decrease in total sugars (9.3-15.3%), lower free amino acid content (e.g. lysine content decreased by 45.0-84.5%), and higher ketone content (e.g. 6- and 14-fold increase for 2-nonanone). These changes could be attributed to the occurrence of Maillard and oxidation reactions. The wines treated at 550 MPa for 30 min developed about twice as rapidly during pottery storage than untreated wines based on principal component analysis. After only 6 months, treated wines had a volatile composition and an organoleptic quality similar to that of untreated wines stored in pottery for 18 months.
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, PR China.
authors.forename: Yuting
authors.initials: Y
authors.lastname: Tian
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
authors.forename: Jiamei
authors.initials: J
authors.lastname: Huang
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
authors.forename: Tingting
authors.initials: T
authors.lastname: Xie
authors.affiliation: College of Life Science, Fujian Normal University, Fuzhou, Fujian 350007, PR China.
authors.forename: Luqiang
authors.initials: L
authors.lastname: Huang
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
authors.forename: Weijin
authors.initials: W
authors.lastname: Zhuang
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
authors.forename: Yafeng
authors.initials: Y
authors.lastname: Zheng
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, PR China. Electronic address: zbdfst@hotmail.com.
authors.forename: Baodong
authors.initials: B
authors.lastname: Zheng
mesh_terms: D000438:Alcohols / Q000032:analysis; D000596:Amino Acids / Q000032:analysis*; D061353:Food Storage; D006874:Hydrostatic Pressure; D007659:Ketones / Q000032:analysis; D012275:Oryza / Q000378:metabolism*; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis* / Q000592:standards
chemical_list: D000438:Alcohols; D000596:Amino Acids; D007659:Ketones; D055549:Volatile Organic Compounds; C026636:2-nonanone
keywords: Amino acids; High hydrostatic pressure processing; Hongqu rice wine; Physiochemical characteristics; Volatile profiles