{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T03:16:12Z","timestamp":1791947772322,"version":"4.3.4"},"reference-count":67,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2024,4,29]],"date-time":"2024-04-29T00:00:00Z","timestamp":1714348800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Henan Province Key R&amp;D and Promotion Projects","award":["232102110148"],"award-info":[{"award-number":["232102110148"]}]},{"name":"Henan Province Key R&amp;D and Promotion Projects","award":["CAAS-ASTIP-ZFRI"],"award-info":[{"award-number":["CAAS-ASTIP-ZFRI"]}]},{"name":"Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences","award":["232102110148"],"award-info":[{"award-number":["232102110148"]}]},{"name":"Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences","award":["CAAS-ASTIP-ZFRI"],"award-info":[{"award-number":["CAAS-ASTIP-ZFRI"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 \u00b0C maceration had more desirable qualities, such as less methanol content (72.43 \u00b1 2.14 mg\/L) compared with pulp-fermented wines (88.16 \u00b1 7.52 mg\/L) and enzymatic maceration wines (136.72 \u00b1 11.5 mg\/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 \u00b0C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine.<\/jats:p>","DOI":"10.3390\/molecules29092045","type":"journal-article","created":{"date-parts":[[2024,4,29]],"date-time":"2024-04-29T06:13:22Z","timestamp":1714371202000},"page":"2045","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments"],"prefix":"10.3390","volume":"29","author":[{"given":"Zhenzhen","family":"Lv","sequence":"first","affiliation":[{"name":"Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6106-2270","authenticated-orcid":false,"given":"Hui","family":"Liu","sequence":"additional","affiliation":[{"name":"Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenbo","family":"Yang","sequence":"additional","affiliation":[{"name":"Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5247-8992","authenticated-orcid":false,"given":"Qiang","family":"Zhang","sequence":"additional","affiliation":[{"name":"Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dalei","family":"Chen","sequence":"additional","affiliation":[{"name":"Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhonggao","family":"Jiao","sequence":"additional","affiliation":[{"name":"Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiechao","family":"Liu","sequence":"additional","affiliation":[{"name":"Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1329","DOI":"10.1016\/j.foodchem.2011.01.093","article-title":"Determination of the melatonin content of different varieties of tomatoes (Lycopersicon esculentum) and strawberries (Fragaria ananassa)","volume":"127","author":"Sturtz","year":"2011","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1111\/1750-3841.13624","article-title":"Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry","volume":"82","author":"Cerezo","year":"2017","journal-title":"J. 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