García-Segovia P, Saura-Calixto F, Martínez-Monzó J (2020) Polyphenols in wine: antioxidant, anti-inflammatory, and cardiovascular benefits. Front Nutr 7:153. https://doi.org/10.3389/fnut.2020.00153
Liu P, Ivanova-Petropulos V, Duan C, Yan G (2021) Effect of unsaturated fatty acids on intra-metabolites and aroma compounds of Saccharomyces cerevisiae in wine fermentation. Foods 10:277. https://doi.org/10.3390/foods10020277.PMID:33573124;PMCID:PMC7912517
Article CAS PubMed PubMed Central Google Scholar
Liu PT, Duan CQ, Yan GL (2019) Comparing the effects of different unsaturated fatty acids on fermentation performance of Saccharomyces cerevisiae and aroma compounds during red wine fermentation. Molecules 24:538. https://doi.org/10.3390/molecules24030538
Article CAS PubMed PubMed Central Google Scholar
Yang Y, Deed RC, Araujo LD, Kilmartin PA (2022) The Influence of Micro-oxygenation on the long-term ageing ability of pinot noir wine. S Afric Enol Viticult 43:39–45. https://doi.org/10.21548/43-1-4841
Du J, Han F, Yu P, Li J, Fan L (2016) Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities. J Inst Brewing 122:763. https://doi.org/10.1002/jib.384
Alanon M, Pérez-Coello MS, Marina ML (2015) Wine science in the metabolomics era. TrAC Trends Anal Chem 74:1–20. https://doi.org/10.1016/j.trac.2015.05.006
Nikhanj P, Kocher GS (2017) Statistical optimization of ethanol fermentation parameters for processing local grape cultivars to wines. J Food Process 42:e13319
Kaur and Kocher (2023) Effect of unsaturated fatty acids on fermentation of grape juice. In: 63rd annual international conference of AMI, MDU, Rohtak (Haryana), India. Presented research work p 94
Association of Official Analytical Chemists. Official Methods of Analysis (1999) 16th USA, pp 278–81.
Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colourimetric method for the determination of sugars and related substances. Anal Chem 28:350–356
Caputi A, Ueda M, Brown T (1968) Spectrophotometric determination of ethanol in wine. Am J Enol Viti 19:160–165
Malik EP, Singh MB (1980) Plant Enzymology and Hittoenzymology, 1st edn. Kalyani Publishers, New Delhi, p 286
Sudraud P (1958) Interprétation des courbesd’ absorption des vins rouges. Annales de technologie Agricole 7:203–208
Amerine NA, Pangborn RM, Roessler EB (1965) Principles of sensory evaluation of food. Academic Press, New York
Peng B, Lei Y, Zhao H, Cui L (2015) Response surface methodology for optimization of fermentation process parameters for improving apple wine quality. J Food Sci Technol. https://doi.org/10.1007/s13197-015-1872-6
Johnson NAN, Ekumah JN, Ma Y (2023) Optimization of fermentation parameters for the production of a novel selenium enriched mulberry (Morus nigra) wine. LWT 178:114608. https://doi.org/10.1016/j.lwt.2023.114608
Di Leo G, Sardanelli F (2020) Statistical significance: p value, 0.05 threshold, and applications to radiomics-reasons for a conservative approach. Eur Radiol Exp 4:18. https://doi.org/10.1186/s41747-020-0145-y
Article PubMed PubMed Central Google Scholar
Tsegay ZD, Lemma SM (2020) Response surface optimization of cactus pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit fermentation process for quality wine production. Int J Food Sci. https://doi.org/10.1155/2020/8647262
Article PubMed PubMed Central Google Scholar
Arora R, Behera S, Sharma NK, Kumar S (2015) A new search for thermotolerant yeasts, its characterization and optimization using response surface methodology for ethanol production. Front Microbiol 6:889. https://doi.org/10.3389/fmicb.2015.00889
Article PubMed PubMed Central Google Scholar
Chauhan B, Gupta R (2004) Application of statistical experimental design for optimization of alkaline protease production from Bacillus sp. RGR-14. Process Biochem 39:2115–2122. https://doi.org/10.1016/j.procbio.2003.11.002
Singh A, Kocher GS (2020) Standardization of seed and peel infused Syzygium cumini wine fermentation using response surface methodology. LWT Food Sci Technol 134:109994
Pham TM, Sun W, Bujna E, Hoschke Á et al (2021) Optimization of fermentation conditions for production of hungarian sour cherry spirit using response surface methodology. Fermentation 7:209. https://doi.org/10.3390/fermentation7040209
Bibi N, Ali S, Tabassum R (2016) Statistical optimization of pectinase biosynthesis from orange peel by Bacillus licheniformis using submerged fermentation. Waste Biomass Valori 7:467–481. https://doi.org/10.1007/s12649-015-9470-4
Canas S, Caldeira I, Anjos O, Belchior AP (2019) Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: alternative technology using micro-oxygenation vs traditional technology. LWT 111:260–269
Yang Y, Deed RC, Araujo LD et al (2022) Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine. Aus J Grape Wine Res 28:50–60
González Pereira A, Corral M, García Oliveira P, Rodríguez M, Jiménez-López C, Lourenço-Lopes C, Barros L, Ferreira I, Prieto M, Simal-Gandara J (2020) Management of wine aroma compounds: principal basis and future perspectives. https://doi.org/10.5772/intechopen.92973.
Cejudo-Bastante MJ, Pérez-Coello MS, Hermosín-Gutiérrez I (2011) Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics. LWT Food Sci Technol 44:866–874. https://doi.org/10.1016/j.lwt.2010.10.015
Zhang Z, Zhang Q, Wang H et al (2022) Effects of micro-oxygenation on the aroma of Cabernet Sauvignon wine from Ningxia, China. Int J Agric Eng 15:251–263. https://doi.org/10.25165/j.ijabe.20221504.7158
Comments (0)