Investigating the effect of unripe grape juice on taste-relevant compositions of two white wines

dc.contributor.advisorDu, Xiaofen
dc.contributor.committeeMemberWang, Danhui
dc.contributor.committeeMemberBeatty, John
dc.creatorPham, Thi Diem Thuy
dc.date.accessioned2024-06-10T16:25:56Z
dc.date.created2024-05
dc.date.issued2024-05
dc.date.submittedMay 2024
dc.date.updated2024-06-10T16:25:56Z
dc.description.abstractThis study aimed to investigate °Brix, pH, TA, five sugars, six organic acids, total polyphenols, six phenolics, 20 free amino acids, and five 5′-nucleotides in one verjuice, five ripe grape juices, and five wines. Folin–Ciocalteu was used to quantify total polyphenols, HPLC was used to quantify sugars, organic acids, phenolics, selected free amino acids, and 5′-nucleotides, while GC-MS was used to quantify major free amino acids. The results showed wines fermented from ripe grape juice including 11% verjuice compared with wines without verjuice addition: the °Brix, sugars, total polyphenols, and amino acids were unchanged; pH decreased ~1.1 times, TA increased ~1.3 times, caftaric acid increased ~1.4 times; caffeic acid decreased ~1.4 – 1.9 times; malic acid increased ~1.8 times; 5′-AMP decreased ~1.2 times. These taste-relevant compositions were unchanged in wines fermented from ripe grape juice with 2.2% verjuice addition compared with wines fermented from ripe grape juice alone.
dc.format.mimetypeapplication/pdf
dc.identifier.uri
dc.identifier.urihttps://hdl.handle.net/11274/16230
dc.language.isoEnglish
dc.subjectImpact of upcycled unripe grape agricultural biomass on the quality of wines.
dc.subjectInvestigating basic and mouth sensation taste-relevant compounds and potential flavor enhancers.
dc.subject.otherWine
dc.subject.otherTaste-relevant compounds
dc.subject.otherHPLC
dc.subject.otherGC-MS
dc.subject.otherUnripe grape juice
dc.titleInvestigating the effect of unripe grape juice on taste-relevant compositions of two white wines
dc.typeThesis
dc.type.materialtext
local.embargo.lift2025-05-01
local.embargo.terms2025-05-01
thesis.degree.collegeCollege of Health Sciences
thesis.degree.departmentNutrition and Food Sciences
thesis.degree.disciplineFood Science and Flavor Chemistry
thesis.degree.grantorTexas Woman's University
thesis.degree.nameMaster of Science
thesis.degree.programAMA 11th edition

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