Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
 
Articles by Stefan Cerbin
Total Records ( 3 ) for Stefan Cerbin
  Ya-nan Xia , Ran Suo , Haoran Wang , Stefan Cerbin and Jie Wang
  Background and Objective: Nutrients and flora structure of different fermentation layers are different, directly impacting on the quality and aroma of brandy, which is also the hot research in brandy industry. The aim of present study is to find the effect of fermentation space (height) on flavor compositions of jujube brandy by HS-SPME-GC/MS, GC-O, E-nose and E-tongue. Materials and Methods: Flavor compositions of jujube brandy from different fermentation layers were investigated using headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS), gas chromatography-olfactometry (GC-O), electronic-nose (E-nose) and electronic-tongue (E-tongue). The SPSS was used for finding significance difference. Results: There are 17 flavor compounds found as contributory odorants, composing 13 esters and 4 aldehydes. Ethyl esters of butanoate, hexanoate and octanoate were the most important aroma compounds identified by GC-O and OAV (odor active value) analysis. Significant differences appeared in the flavor compositions of jujube brandy in different fermentation layers. The 1st layer sample showed the highest flavor concentration and the 6th the least. Many unique odorants were formed in the low fermentation layers. Jujube brandies from high fermentation layers had higher concentration of esters, aldehydes and ketones. Alcohols and terpenoids were easier to be formed in the low fermentation layers. Flavor compositions from different fermentation layers could be discriminated well by principal component analysis (PCA) and linear discriminant analysis (LDA) with E-nose and E-tongue. Conclusion: Overall, jujube brandies from high fermentation layers are better than lower ones, the 1st layer sample far away from other samples.
  Ya-nan Xia , Ran Suo , Haoran Wang , Stefan Cerbin and Jie Wang
  Background and Objective: Faced with the insufficient resources and high cost of French and American oak, new and innovative aging methods for brandy aging should be explored. The effect of the aging of Quercus mongolica (Chinese oak) on jujube brandy was determined. Aging parameters were optimized to provide a new aging method with Chinese oak. Methodology: Degree of toasting, concentration and aging time of Chinese oak was tested by evaluating color, acids, esters, phenols and sensory characteristics by significance difference analysis and the aging effect of Chinese oak was evaluated by flavor compounds analysis. Data were analyzed by SPSS. Results: Esters and phenols (gallic and benzoic acids) were advantageous and superior to other parameters in Chinese oak aging and changed from 0.178 g L–1 and 13.4 mg L–1 to 0.487 g L–1 and 132.2 mg L–1, respectively. Phenols (peak values of 169.824 mg L–1) of jujube brandy increased with increasing degree of toasting of Chinese oak. Heavy toasting of with Chinese oak is not suitable for the esterification of jujube brandy. Esters and phenols increased first and then peaked at 15 g L–1 Chinese oak after 45 days. Under optimal conditions, 62 kinds of aroma components were detected in jujube brandy aged with Chinese oak (91.022 mg L–1), which included 34 esters (80.209 mg L–1). A total of 23 aroma compounds were added to the brandy after aging with Chinese oak. Chinese oak remarkably contributed in improving the aroma composition of jujube brandy. Conclusion: Optimized aging conditions of Chinese oak for jujube brandy were 15 g L–1 of medium-toasted oak aged for at least 45 days.
  Ya- Nan Xia , Yaqiong Liu , Haoran Wang , Qing Hu , Stefan Cerbin and Jie Wang
  Background and Objective: Grape brandy and apple cider both have proper varieties for making wine. Faced with so many jujube varieties, in this study determined the suitable choice of jujube variety for brewing high quality brandy. Methodology: Odor activity value, principal component analysis and cluster analysis were used to compare the feature and flavor compounds of eleven kinds of jujube brandies. Data were statistically analyzed by the software of SPSS. Results: Esters are the most important odor-active compounds of jujube brandy, followed by acids and alcohols, specifically including ethyl caproate, ethyl octanoate, ethyl benzoate, ethyl decanoate, octanoic acid, decanoic acid, lauric acid and phenethyl alcohol. Fuping, Xingtang and Huizao jujube brandy had the most odor-active compounds, Junzao had the most unique aroma. Fuping jujube brandy rank first on the total peak area of aroma, followed by Huping, Cangzhou and Yuanling. Conclusion: Jujube variety of Fuping, Huping and Cangzhou are suitable for brewing brandy.
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility