Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermen...Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.展开更多
Tocopherol sources in diets are often a combination of all-rac-a-tocopheryl acetate(synthetic a-tocopherol)from vitamin supplements and natural tocopherols and 2R-(4’R,8’R)-5,7,8-trimethyltocotrienol(a-tocotrienols)...Tocopherol sources in diets are often a combination of all-rac-a-tocopheryl acetate(synthetic a-tocopherol)from vitamin supplements and natural tocopherols and 2R-(4’R,8’R)-5,7,8-trimethyltocotrienol(a-tocotrienols)from the feed sources.Synthetic a-tocopherol consists of 8 different stereoisomers including 2R-(4’R,8’R)-5,7,8-trimethyltocol(RRR-a-tocopherol),2R-(4’S,8’R)-5,7,8-trimethyltocol(RSR-a-tocopherol),2R-(4’R,8’S)-5,7,8-trimethyltocol(RRS-a-tocopherol),2R-(4’S,8’S)-5,7,8-trimethyltocol(RSS-a-tocopherol),2S-(4’S,8’S)-5,7,8-trimethyltocol(SSS-a-tocopherol),2S-(4’R,8’S)-5,7,8-trimethyltocol(SRS-a-tocopherol),2S-(4’S,8’R)-5,7,8-trimethyltocol(SSR-a-tocopherol),and2S-(4’R,8’R)-5,7,8-trimethyltocol(SRR-a-tocopherol).The pre-absorption metabolism of tocopherols and tocotrienols in ruminants differs from monogastric animals due to the extensive microbial fermentation in the anaerobic rumen.The current study investigated the impact of toasting and decortication of oats on metabolism in the digestive tract(synthesis,digestion),and intestinal digestibility of tocopherols in dairy cows by using 4 ruminal and intestinal cannulated Danish Holstein cows in a 4×4 Latin square design for 4 periods.Cows were fed a total mixed ration ad libitum containing different forms of oats:whole oat,decorticated oat,toasted oat,and decorticated toasted oat,all rolled before mixed ration.Overall means across 4 treatments were statistically analyzed,testing whether overall means were different from zero.Decortication or toasting did not affect the balance or digestibility of a-tocopherols in rumen.Average across treatments showed the ruminal degradation of synthetic a-tocopherol(279 mg/d,P=0.02;P-value shows that average across treatments is different from zero),synthetic 2R-a-tocopherol(133 mg/d,P<0.01;summation of RRS-,RSR-and RSS-a-tocopherol),and 2S-a-tocopherol(190 mg/d;P<0.01,summation of SSS-,SRS-,SSR,and SRR-a-tocopherol),while RRR-a-tocopherol was formed in the rumen(221 mg/d,P=0.10).The aver展开更多
Legume grains such as field peas and field beans can be produced on a local level,and may be reliable sources of dietary protein and energy apart from common soybean and rapeseed meals.In ruminants,protein,starch,and ...Legume grains such as field peas and field beans can be produced on a local level,and may be reliable sources of dietary protein and energy apart from common soybean and rapeseed meals.In ruminants,protein,starch,and carbohydrates from peas and field beans are fermented in large part before reaching the small intestine.The objective of this study was to evaluate the effects of a combination of ensiling and hydro-thermic treatment(i.e.,toasting at 160℃for 30 min)of grains of peas and field beans on the concentrations of post-ruminal crude protein(PRCP)and rumen-undegraded protein(RUP).Moreover,24-h gas production and methane production were measured.For this,an in vitro batch culture system with ruminal fluid from sheep was used.Rumen-undegraded protein was determined using the Streptomyces griseus protease test.Scanning electron micrographs were used to visualize morphological changes of starch granules and their joint matrices in peas and field beans after ensiling,toasting,or a combination of both.Native pea grains contained crude protein(CP)at 199 g/kg DM,PRCP at 155 g/kg DM at a ruminal passage rate of 0.08/h(Kp8),RUP at 33 g/kg DM at Kp8,and starch at 530 g/kg DM.Native field beans contained CP at 296 g/kg DM,PRCP at 212 g/kg DM at Kp8,RUP at 54 g of/kg DM at Kp8,and starch at 450 g/kg DM.The PRCP did not considerably differ among native and treated peas or field beans.Especially in the peas,RUP at Kp8 increased after ensiling by 10 g/kg DM(i.e.,30%;P<0.05).Toasting increased RUP(Kp8)in ensiled peas by another 28%(P<0.05).Toasting had no effect on PRCP or RUP when the peas or field beans were not ensiled before.Gas and methane production were not affected by any treatment,and scanning electron micrographs did not reveal structural changes on the starches doubtless of any treatment.Protein seemed to be more affected by treatment with ensiled+toasted peas than with ensiled+toasted field beans,but starches and other carbohydrates from both legumes remained unaffected.展开更多
基金the financial support received from The Key Project of R&D Program of Ningxia Hui Autonomous Region,China(2022BBF01003)China Agriculture Research System of MOF and MARA(CARS-29).
文摘Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.
基金the Danish Milk Levy Fund (M■lkeafgiftsfonden, Aarhus, Denmark) for its financial support
文摘Tocopherol sources in diets are often a combination of all-rac-a-tocopheryl acetate(synthetic a-tocopherol)from vitamin supplements and natural tocopherols and 2R-(4’R,8’R)-5,7,8-trimethyltocotrienol(a-tocotrienols)from the feed sources.Synthetic a-tocopherol consists of 8 different stereoisomers including 2R-(4’R,8’R)-5,7,8-trimethyltocol(RRR-a-tocopherol),2R-(4’S,8’R)-5,7,8-trimethyltocol(RSR-a-tocopherol),2R-(4’R,8’S)-5,7,8-trimethyltocol(RRS-a-tocopherol),2R-(4’S,8’S)-5,7,8-trimethyltocol(RSS-a-tocopherol),2S-(4’S,8’S)-5,7,8-trimethyltocol(SSS-a-tocopherol),2S-(4’R,8’S)-5,7,8-trimethyltocol(SRS-a-tocopherol),2S-(4’S,8’R)-5,7,8-trimethyltocol(SSR-a-tocopherol),and2S-(4’R,8’R)-5,7,8-trimethyltocol(SRR-a-tocopherol).The pre-absorption metabolism of tocopherols and tocotrienols in ruminants differs from monogastric animals due to the extensive microbial fermentation in the anaerobic rumen.The current study investigated the impact of toasting and decortication of oats on metabolism in the digestive tract(synthesis,digestion),and intestinal digestibility of tocopherols in dairy cows by using 4 ruminal and intestinal cannulated Danish Holstein cows in a 4×4 Latin square design for 4 periods.Cows were fed a total mixed ration ad libitum containing different forms of oats:whole oat,decorticated oat,toasted oat,and decorticated toasted oat,all rolled before mixed ration.Overall means across 4 treatments were statistically analyzed,testing whether overall means were different from zero.Decortication or toasting did not affect the balance or digestibility of a-tocopherols in rumen.Average across treatments showed the ruminal degradation of synthetic a-tocopherol(279 mg/d,P=0.02;P-value shows that average across treatments is different from zero),synthetic 2R-a-tocopherol(133 mg/d,P<0.01;summation of RRS-,RSR-and RSS-a-tocopherol),and 2S-a-tocopherol(190 mg/d;P<0.01,summation of SSS-,SRS-,SSR,and SRR-a-tocopherol),while RRR-a-tocopherol was formed in the rumen(221 mg/d,P=0.10).The aver
基金supported by funds of the Federal Ministry of Food and Agriculture(BMEL)based on a decision of the parliament of the Federal Republic of Germany via the Federal Office for Agriculture and Food(BLE)under the Federal Programme Protein Crop Strategy(grant no.2815EPS058)
文摘Legume grains such as field peas and field beans can be produced on a local level,and may be reliable sources of dietary protein and energy apart from common soybean and rapeseed meals.In ruminants,protein,starch,and carbohydrates from peas and field beans are fermented in large part before reaching the small intestine.The objective of this study was to evaluate the effects of a combination of ensiling and hydro-thermic treatment(i.e.,toasting at 160℃for 30 min)of grains of peas and field beans on the concentrations of post-ruminal crude protein(PRCP)and rumen-undegraded protein(RUP).Moreover,24-h gas production and methane production were measured.For this,an in vitro batch culture system with ruminal fluid from sheep was used.Rumen-undegraded protein was determined using the Streptomyces griseus protease test.Scanning electron micrographs were used to visualize morphological changes of starch granules and their joint matrices in peas and field beans after ensiling,toasting,or a combination of both.Native pea grains contained crude protein(CP)at 199 g/kg DM,PRCP at 155 g/kg DM at a ruminal passage rate of 0.08/h(Kp8),RUP at 33 g/kg DM at Kp8,and starch at 530 g/kg DM.Native field beans contained CP at 296 g/kg DM,PRCP at 212 g/kg DM at Kp8,RUP at 54 g of/kg DM at Kp8,and starch at 450 g/kg DM.The PRCP did not considerably differ among native and treated peas or field beans.Especially in the peas,RUP at Kp8 increased after ensiling by 10 g/kg DM(i.e.,30%;P<0.05).Toasting increased RUP(Kp8)in ensiled peas by another 28%(P<0.05).Toasting had no effect on PRCP or RUP when the peas or field beans were not ensiled before.Gas and methane production were not affected by any treatment,and scanning electron micrographs did not reveal structural changes on the starches doubtless of any treatment.Protein seemed to be more affected by treatment with ensiled+toasted peas than with ensiled+toasted field beans,but starches and other carbohydrates from both legumes remained unaffected.
