International Journal of Enology and Viticulture

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 13 (1), pp. 001-008, January, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Aroma-Releasing Potential of Chinese Oenococcus oeni Strains Under Abiotic Stress

LI Ya-hui¹, FAN Ming-tao¹*, RAN Jun-jian¹, ZHANG Guo-qiang¹ and LIU Yan-lin²

1College of Food Science and Engineering, Northwest A and F University, Yangling, Shaanxi, 712100, China.
2College of Enology, Northwest A and F University, Yangling, Shaanxi, 712100, China.

Accepted 10 September, 2025

β-D-Glucosidase is one of the most interesting glycosidases for hydrolysis of glycoconjugated precursors to release active aromatic compounds in musts and wines. SD-2a and 31MBR are two typical Oenococcus oeni strains widely used in winemaking in China. Up to now, there is still limited information regarding the β-D-glucosidase activity of the two strains. β-D-Glucosidase activity of the two strains was localized and influence of abiotic stress on the enzyme activity was conducted using synthetic substrate in the present study. Both SD-2a and 31MBR possessed β-D-glucosidase activity, activity occurring in whole cells and permeabilized cells but not in the culture supernatant. Whole cells of SD-2a showed higher enzyme activity than that of 31MBR, while 31MBR exhibited higher permeabilized cells activity. β-D-Glucosidase from the two strains remained high activity after both bacteria were stressed under winelike conditions for two hours, however, activity decreased sharply when the bacteria were stressed at 45°C, pH 2.5 or ethanol concentration of 16%. SD-2a proved potential for aroma improvement in winemaking, as the whole cells showed high β-D-glucosidase activity under winelike conditions.

Key words: Oenococcus oeni, β-D-glucosidase, localization, abiotic stress.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 13 (1), pp. 001-010, January, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Enhancing Blue Wheat Flour and Cookie Quality via Advanced Milling Pre-treatments

Feifei Luo¹, Xiansheng Zhang², Hanxue Hou¹, Haizhou Dong¹, Jinli Zhang¹* and Chenqi Li¹

¹Department of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, P.R. China.
²State Key Laboratory of Crop Biology, Tai’an 271018, P.R. China.

Accepted 10 November, 2025

The effects of debranning levels of 4 and 8% and ultra-fine grinding on physico-chemical, rheological, and pasting properties of wheat flour obtained from blue wheat, as well as cook quality, were investigated. The process of debranning decreased ash (from1.89 to 1.62%) and wet gluten content (from 44.68 to 38.81%), but increased the gluten index of wheat flours (from 12.95 to 17.82). Debranning had positive effects on color, rheological, pasting properties and quality of blue wheat cookies. The flours by kernel ultra-fine grinding had the highest wet gluten content (44.68%), L* value (87.14), water absorption (78.8 ml/100 mg), development time (4.7 min), cookie lightness (52.49) and the lowest particle diameter, b* value (2.92), and gluten index (12.95). Samples of bran ultra-fine grinding exhibited the maximum stability time (2.1min), resistance to extension (238 EU), paste viscosities, and the highest hardness, gumminess, and chewiness values of cookie dough. Debranning and ultra-fine grinding were useful in making the good properties of wheat flour and cookies.

Key words: Blue wheat, debranning, ultra-fine grinding, cookies.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (5), pp. 001-009, May, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Impact of Saccharomyces bayanus Inoculum Levels on the Fermentation Dynamics and Chemical Composition of Tomato Juice

John Owusu1,2, Haile Ma1,5*, Ernest Ekow Abano1,3 and Felix Narku Engmann1,4

1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
2Hospitality Department, School of Applied Science and Technology, Koforidua Polytechnic, Koforidua, Ghana.
3Agricultural Engineering Department, University of Cape Coast, Cape Coast, Ghana.
4Hotel Catering and Institutional Management Department, Kumasi Polytechnic, Kumasi, Ghana.
5Key Laboratory for Physical Processing of Agricultural Products of Jiangsu    Province, 301 Xuefu Road, Zhenjiang
212013

Accepted 2 April, 2025

The influence of two inocula levels of the yeast Saccharomyces bayanus, BV 818, 0.01 (w/v) and 0.02% (w/v) on physico-chemical properties of fermented tomato juice was investigated. The properties studied include alcoholic strength, dry extract, residual sugar, pH, titratable acidity and volatile acidity. During fermentation, the pH, titratable acidity, brix, CO2 production and changes in phenolic composition of the fermented juice were monitored. Both pH and titratable acidity showed an upward trend for the fermented juices. Alcoholic strength of the fermented juice produced with 0.01% (w/v) inoculum level was significantly higher (p<0.05) than that produced with 0.02% (w/v). The total phenolics and pH for wine obtained from 0.02% (w/v) inoculum level were significantly higher (p<0.05) than that from 0.01%. Volatile acidity values of both wines were below the permitted levels. During ageing, most colour parameters showed higher values in both fermented juices. Inoculum level 0.01% (w/v) gave better physico-chemical qualities and was therefore found to be better than 0.02% (w/v) in producing fermented tomato juice. The 0.01% (w/v) inoculum-fermented tomato juice scored higher for overall acceptance than that of 0.02% (w/v) inoculum-fermented tomato juice, but the acceptance levels were not significant.

Key words: Tomato, inoculum level, wine, fermentation.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (5), pp. 001-008, May, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Volatile Compounds in Cabernet Sauvignon Wines: A Loess Plateau Terroir Study

Bao Jiang1, Zhen-Wen Zhang1,2* and Jun-Xian Zhang1

1College of Enology, Northwest A&F University, Yangling, 712100 Shaanxi Province, People’s Republic of China. 2Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, 712100 Shaanxi Province, People’s Republic of China.
3Weinan Vocational & Technical College, Weinan, 714000 Shaanxi Province, People’s Republic of China

Accepted 1 April, 2025

Volatile compounds of young Cabernet Sauvignon wines from the flat and slope lands grown in Loess Plateau region (China) were investigated in this research. Among the volatile compounds analyzed by headspace solid phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS), a total of 43 and 45 volatile compounds were identified and quantified in the flat and slope lands wines, respectively. In the volatiles detected, higher alcohols formed the most abundant group in the aroma components of two wines, followed by esters and fatty acids. According to their odor active values (OAVs) and relative odor contribution (ROC), the aromatic profiles for two wines were similar, showing only quantitative but not qualitative differences. Ethyl octanoate, ethyl hexanoate and isoamyl acetate were found to jointly contribute to 98.8 and 99.2% of the global aroma of the flat and slope wines, respectively. These odorants are associated with “fruity’’ and ‘‘ripe fruit’’ odor descriptors. Wine from flat land with higher OAVs of ethyl octanoate and isoamyl acetate seems to have more intense fruity aromas (pineapple, pear and banana), with floral notes.

Key words: Cabernet Sauvignon wines, volatiles, terrains, Loess Plateau region, headspace solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS).
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (5), pp. 001-004, May, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Physicochemical and Sensory Characteristics of Roselle (Hibiscus sabdariffa) Wine 

Idolo Ifie1, Taiwo O. Olurin 2,3* and Johnson O. Aina2

1Department of Animal Science, Delta State University, Abraka, Delta State, Nigeria.
2Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.

3Department of Food Technology, Bells University of Technology, Ota, Ogun State, Nigeria.

Accepted 14 December, 2024

Juice was extracted from dark red cultivar of Roselle calyx (Hibiscus sabdariffa) using water at a temperature of 100°C for 20 min in an automatic steam-jacket kettle. The juice was treated with 250 ppm. of sodium metabisulphite and sucrose was added to raise the sugar content of the juice. Pure wine yeast strain (Saccharomyces cervisiae) was inoculated into the juice to initiate fermentation. The resultant wine (9.06% v/v alcohol) was left to age for four months to allow for the development of the characteristic flavor and bouquet associated with wine. During fermentation, physico-chemical analysis of the wines indicated decrease in specific gravity, soluble solids, pH and colour intensity. Sensory evaluation of the aged roselle wine in terms of colour, flavor, taste and overall acceptability showed no significant difference compared to commercial wine samples. From the present study, it was observed that acceptable red table wine of good quality can be produced from Roselle calyx and its industrial potential should be exploited.

Key words: Red wine, alcohol, color, Hibiscus sabdariffa.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (5), pp. 001-007, May, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research paper

Evaluation of Pineapple (Ananas comosus) as a Source for Wine Production: A Quality Assessment

Idise, Okiemute Emmanuel

Department of Microbiology, Delta State University, Abraka, Nigeria. E-mail: [email protected].
Tel: +2348057592441, +2348136506553.

Accepted 18 January, 2025

Pineapple (Ananas comosus) is the common name for a tropical plant with edible fruit, which is actually a multiple fruit, consisting of coalesced berries. The ratio of 1: 4 (pineapple must: sugar) was used to produce wine using recipes A to D. A contained only natural yeast; B contained natural yeast augmented with granulated sugar; C contained natural yeast augmented with baker’s yeast and granulated sugar while D (control) contained granulated sugar and baker’s yeast. Wines produced after 144 h of fermentation had average values of 3.44, 3.32, 3.46 and 3.50 for pH; 0.583, 0.627, 0.715 and 0.666 for optical density; 0.999, 1.003, 0.998 and 0.993 for specific gravity; 6.67, 6.69, 6.75 and 6.72 for total aerobic count (Log10 cfu/ml); 1.355, 1.355, 1.350 and 1.350 for % alcohol and 0.956, 1.246, 0.997 and 0.260 for %.titratable acidity for A to D respectively. The mean values for temperature and Rf were 30.5°c and 0.6 respectively. Malo-lactic fermentation after 48 h was evident. Taste testing showed very little differences in the wines with recipes A to C while statistical analyses at 95% confidence level showed no significant differences. The wine from the control had similar taste and characteristics with natural palm wine. Pineapple wine could thus, be produced for immediate consumption or preservation by refrigeration using recipes A to C. More research is still required to determine the shelf stability of the Pineapple wine.

Key words: Pineapple fermentation, sugar, wine, flavor, yeast.