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Atittaya Tandhanskul.. Dynamic changes of active components in greengage (Prunus mume) wine during fermentation. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2025.
Dynamic changes of active components in greengage (Prunus mume) wine during fermentation
Name: Yan, Wang.
Organization :
Xihua University. School of Food and Bioenineering
Name: Yuxin, Zhang.
Organization :
Xihua University. School of Food and Bioenineering
Name: Pengliang, Cao.
Organization :
Xihua University. School of Food and Bioenineering
Name: Pengfei, Chen.
Organization :
Xihua University. School of Food and Bioenineering
Name: Xianggui, Chen.
Organization :
Xihua University. School of Food and Bioenineering
Email :
chen_xianggui@gmail.xhu.edu.cn
Name: Atittaya Tandhanskul.
Organization :
Assumption University. Theophane Venard School of Biotechnology
keyword:
Greengage wine.
LCSH:
Wine and wine making
-- Chemistry.
LCSH:
Fruit wines
-- Quality.
LCSH:
Fruit wines
-- Effect of turbidity on.
LCSH:
Fermentation.
LCSH:
Phenols.
Abstract:
Greengage wine is abundant in functional active ingredients, such as phenolics, which interact with proteins to induce turbidity. Therefore, understanding the dynamic changes during fermentation is essential for controlling the quality of greengage wine. In this study, the production process of four different greengage wines was designed by cross-fermentation of two yeasts and two enzyme preparations. The results indicated that variations in alcohol content, reducing sugars, pH, and soluble solids were primarily associated with the selected fermentation microorganisms. However, no significant differences were observed among the four processes. Notably, protein content varied significantly, reaching up to 142.82 ± 20.90 mg·L⁻1. The total phenol content exhibited a downward trend and ultimately stabilized at approximately 388.92 ± 2.39 mg/L. Conversely, total flavonoid content initially increased before experiencing a slight decline, thus indicating that the fermentation process had a substantial impact on its levels. Tannin content remained relatively stable throughout fermentation. Analysis of monomeric phenols revealed that greengage wine contained 14 common monomeric phenols, with chlorogenic acid being present at the highest concentration. Antioxidant activity in greengage wine continued to rise during the early stage of fermentation, peaking on day six before subsequently declining thereafter. These findings provide valuable insights for the further development of greengage wine."
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Created:
2025
Modified:
2568-12-04
Issued:
2025-12-04
บทความ/Article
application/pdf
BibliograpyCitation :
APPLIED SCIENCE AND ENGINEERING PROGRESS. vol. 18, no. 3 (July-Sept. 2025), p. 1-11.
eng
©copyrights King Mongkut's University of Technology North Bangkok
RightsAccess:
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0.041162 วินาที
Yan, Wang.
| Title | Contributor | Type |
|---|---|---|
| Dynamic changes of active components in greengage (Prunus mume) wine during fermentation
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Yan, Wang.;Yuxin, Zhang.;Pengliang, Cao.;Pengfei, Chen.;Xianggui, Chen.;Atittaya Tandhanskul. | บทความ/Article |
Yuxin, Zhang.
| Title | Contributor | Type |
|---|---|---|
| Dynamic changes of active components in greengage (Prunus mume) wine during fermentation
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Yan, Wang.;Yuxin, Zhang.;Pengliang, Cao.;Pengfei, Chen.;Xianggui, Chen.;Atittaya Tandhanskul. | บทความ/Article |
Pengliang, Cao.
| Title | Contributor | Type |
|---|---|---|
| Dynamic changes of active components in greengage (Prunus mume) wine during fermentation
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Yan, Wang.;Yuxin, Zhang.;Pengliang, Cao.;Pengfei, Chen.;Xianggui, Chen.;Atittaya Tandhanskul. | บทความ/Article |
Pengfei, Chen.
| Title | Contributor | Type |
|---|---|---|
| Dynamic changes of active components in greengage (Prunus mume) wine during fermentation
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Yan, Wang.;Yuxin, Zhang.;Pengliang, Cao.;Pengfei, Chen.;Xianggui, Chen.;Atittaya Tandhanskul. | บทความ/Article |
Xianggui, Chen.
| Title | Contributor | Type |
|---|---|---|
| Dynamic changes of active components in greengage (Prunus mume) wine during fermentation
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Yan, Wang.;Yuxin, Zhang.;Pengliang, Cao.;Pengfei, Chen.;Xianggui, Chen.;Atittaya Tandhanskul. | บทความ/Article |
Atittaya Tandhanskul.
| Title | Contributor | Type |
|---|---|---|
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| Research progress on using omics technology to examine the antimicrobial mechanisms of natural active substances
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| Dynamic changes of active components in greengage (Prunus mume) wine during fermentation
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Yan, Wang.;Yuxin, Zhang.;Pengliang, Cao.;Pengfei, Chen.;Xianggui, Chen.;Atittaya Tandhanskul. | บทความ/Article | |
| Research progress on the causes of turbidity in lujiu and the treatment measures
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Yan Wang.;Pengfei Chen.;Zhongfan Wang.;Xianggui Chen.;Atittaya Tandhanskul. | บทความ/Article |