Volatile Acids Research Articles

Determination of volatile and organic acid compounds in lyophilized coffee

Determination of volatile and organic acid compounds in lyophilized coffee

Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast

This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.

Partial dealcoholization of a Malbec wine through pervaporation with a PDMS membrane: Effect of operation temperature on process economics, volatile aroma composition and sensory properties

In the present work, partial dealcoholization of a Malbec red wine with 14.8% v/v alcohol by pervaporation through a PDMS membrane (polydimethylsiloxane) was addressed. The influence of the process temperature on the economy of the process, the composition of volatile aroma compounds and wine sensory characteristics was deeply analyzed.To do so, partial dealcoholization experiments at lab scale were run with the pervaporation setup operated at a permeate pressure of 0.013 bar and at three different temperatures; i.e. 35, 40 and 45 °C. Two types of runs were carried out: (i) simple runs to build a conceptual model of the process and (ii) repetitions to accumulate an adequate volume of partially dealcoholized wine (10.5%v/v) to allow the sensory analysis of the following Malbec wines: the initial wine, the partially dealcoholized wines and the blends in a 70/30 ratio (13.5% v/v)).From the conceptual modeling stage the required value of the fractional pervaporation advance ηreq of 0.09 was obtained, as well as the average values of permeate overall fluxes at 35, 40 and 45 °C; i.e., 1.02, 1.38 and 1.82 kg m−2 h−1, respectively. For all variants, a permeate product with an alcohol content of 54% v/v was estimated. Experimental values agreed reasonably well with those obtained from the model simulation.The conceptual modeling of the process enabled the scaling-up of the process and the subsequent economic analysis. The best figures corresponded to the design with heat integration at 45 °C when earnings estimated from the sale of the ethanol-rich permeate to the local market was taken into account.Fresh Malbec, partially dealcoholized wines at the selected temperatures, and their corresponding blends were chemical and sensory characterized. Dealcoholized wines showed differences concerning the operating temperature on the volatile and total acidity, fructose, anthocyanins, tannins, total polymers, and CIELAB parameters, except lightness. The total and volatile acidity were affected by the temperature and showed an increase in dealcoholized and blended wines with the respective decrease of the pH. Dealcoholization favored the presence of large polymeric pigments (0.6 in initial wines and an average of 0.96 in blends), which are associated positively with color stability.Volatiles were also affected by the operating temperature, decreasing the concentration of all chemical groups in these wines. A total of thirty-two free volatile organic compounds (VOCs) including higher alcohols (HA), medium chain fatty acid ethyl esters (MCFAEE), higher alcohol acetates (HAA), medium chain fatty acids (MCFA), norisoprenoids (NI) and terpenoids (TP) were identified and quantified.Finally, sensory evaluation demonstrated that partially dealcoholized wines could not be differentiated by the operation temperature. The fullness, astringency, pungency, floral notes, bitterness, color intensity, and sweetness were significant variables that allowed differentiate between initial, partially dealcoholized, and blend wines. Despite the loss of volatile compounds, blended wines showed higher intensity of floral attributes, and in mouth were lesser astringent, bitter, and pungent than the fresh wine.From an overall perspective, pervaporation of fresh wine with a PDMS membrane at 45 °C and the adoption of a dilution ratio of 70/30 for initial wine to partially dealcoholized wine result in a promising strategy to reduce the alcohol content without affecting the sensory quality of the final red wine.

Effects of collagen-based coating with chitosan and ε-polylysine on sensory, texture, and biochemical changes ofrefrigerated Nemipterus virgatus fillets.

In order to evaluate the effects of chitosan, ε-polylysine, and collagen on the preservation properties of refrigerated Nemipterus virgatus, samples were tested with different treatments for 10 days, namely chitosan, ε-polylysine and collagen (CH + ε-PL + CA), chitosan and ε-polylysine (CH + ε-PL), chitosan and collagen (CH + CA), ε-polylysine and collagen (ε-PL + CA), and the uncoated sample (CK). The results demonstrated that the bio-coating exhibited better preservation effects. The CH + ε-PL + CA, CH + ε-PL, CH + CA, ε-PL + CA treatments could significantly inhibit bacterial growth and retard the increase of total volatile base nitrogen (TVB-N), 2-thiobarbituric acid (TBA), K-value, and total viable counts (TVC) in N. virgatus fillets. The pH of all samples decreased and reached its lowest value on day 6, then increased significantly at the end of the experiment (p < .05). Water-holding capacity (WHC) of all the groups decreased continuously throughout storage, and CK reached 66.03% on day 6, which is significantly lower than CH + ε-PL + CA, CH + ε-PL, CH + CA, and ε-PL + CA (p < .05). On the contrary, the sensory scores of CH + ε-PL + CA, CH + ε-PL, CH + CA, and ε-PL + CA were significantly higher than the control, and the score of CH + ε-PL + CA (p < .05) was the best among all the groups. In terms of texture, CH + PL + CA also showed less cell shrinkage and tighter muscle fiber arrangement compared to other treatments. To sum up, the CH + PL + CA bio-coating proved to be a promising method for maintaining the storage quality of N. virgatus under refrigerated storage conditions.

Inovasi Ampas Kopi untuk Meningkatkan Kebersihan Mikrobiologi Air Irigasi yang Tercemar oleh Limbah Basreng

The large number of industries that dispose of waste, such as disposing of factory waste into irrigation waters, makes the quality of the irrigation water decrease. If the irrigation water is polluted then it results in an increase in bacteria, of course it will affect the welfare of the community and farmers. The consequences of this need to be corrected, one of which is by giving coffee grounds. Coffee grounds contain volatile acids which can help degrade bacteria, where these volatile acids can penetrate the bacterial cell walls. The purpose of this study was to determine the inhibitory power of coffee grounds on irrigation water exposed to basreng waste in Sariwangi Village, Tasikmalaya. The samples used were 2 samples with a distance of 20 m each. The method used is using TPC (Total Plate Count) testing. The research results show that giving coffee grounds at a dose of 3.3 g was able to reduce the microbes in irrigation water affected by basreng waste by 26% or an average result for point A of 19,000 and for point B of 28,000. Based on the research, coffee grounds can inhibit or reduce coliform bacteria in irrigation water.

A comparison of the quality of plain yogurt and its analog made from coconut flesh extract

The aim of this study was to compare the quality of plain yogurt made from cow milk (n = 10) and its plant-based analog made from coconut flesh extract (n = 14). Coconut yogurt alternatives were divided into 2 experimental groups based on differences in their color, which were noted after the packages had been opened. The first group included products with a typical white color (n = 8), and the second group comprised products with a grayish pink color (n = 6) that developed as a result of oxidative processes. In comparison with its plant-based analog, plain yogurt was characterized by higher values of lightness (L*), yellowness (b*) and chroma (C*), higher titratable acidity, a higher content of retinol and α-tocopherol, higher nutritional value of fat, and lower values of water-holding capacity (WHC) and redness (a*). Plain yogurt had lower volatile acidity than its plant-based analog with a grayish pink color. A comparison of yogurt analogs with different colors revealed that the product with a grayish pink color was characterized by a lower value of L*, and higher values of a*, b*, C*, and pH. An analysis of its fatty acid profile demonstrated that it also had a higher proportion of C14:0 and C18:1 cis-9; higher total monounsaturated fatty acids content; a lower proportion of C10:0, C12:0, and C18:2; a lower total content of polyunsaturated fatty acids (PUFA) and essential fatty acids; and a lower ratio of PUFA to saturated fatty acids. The yogurt analog with a grayish pink color had a lower total content of tocopherol isoforms than the remaining products. The yogurt analog with a white color had the highest WHC and γ-tocopherol content. Consumers should be aware of the fact that coconut yogurt alternatives may have nonstandard quality attributes. The differences between such products and yogurt made from cow milk should be explicitly communicated to consumers so that they could make informed purchasing decisions.

Wine quality analysis by the structural causal model (SCM)

Bayes network modelling for structural causal analysis between wine physicochemical data and quantitative human quality blind assessments is applied. The large dataset of white and red "Vinho Verde'' wine samples from Portugal, which was available from an open data repository for machine learning at the University of California at Irving, was analysed. The dataset contains 4898 white and 1599 red samples evaluated by blind tastes by a minimum of 3 sensory assessors and 12 physicochemical properties. The casual effects of wine analytic data on human quality evaluations are evaluated numerically by Bayes neural networks for adjusted sets of the covariates as marginal distributions and presented graphically as partial dependence plots. Structural causal analysis revealed important differences between the most important variables for quality predictions and the individual causal effects. Bayes neural network models of the partial dependencies show more pronounced nonlinear effects for red wines compared to white wine quality. The artificial intelligence models with boosted random decision tree forests for untrained wine samples yield a 5% relative standard error of predictions compared to 12% for the linear models and ordinary least squares estimation. For red wine, the most important direct causal quality effects are caused by alcohol, volatile acidity, and sulphates. Alcohol improves quality with a maximum plateau at 14%, while volatile acidity has a strong proportional negative effect. The effect of sulphates is highly nonlinear with maximum positive effect at a concentration of 1 g/L of K2SO4. For the white wine samples causal effects are linear with positive effects of alcohol and negative effects of volatile and fixed acidity. The developed structural causal model enables evaluation of targeted wine production interventions, named as “doing x, do(x) models”, as restructured adjusted Bayes networks. It leads to potential applications of artificial intelligence in wine production technology and process quality control.

Green and efficient recycling method for spent Ni–Co–Mn lithium batteries utilizing multifunctional deep eutectic solvents

Given the growing volume of discarded lithium-ion batteries (LIBs), the extraction and recovery of valuable metals through environmentally-friendly solvent processes have become crucial, but they remain challenging tasks. Deep eutectic solvent (DES), an innovative and green solvents, have demonstrated significant promise in the extraction of valued metal elements from spent LIBs. This work employed a multifunctional DES based on natural molecules dimethyl-beta-propiothetin (DMPT) and ethylene glycol (EG) for the efficient leaching of transition metal ions. Under the reduction effect of EG and the action of carboxyl groups and chloride ions in DMPT, the leaching rate of Li, Ni, Co, and Mn can reach 99.59%, 99.28%, 99.04%, and 99.45%, respectively. Furthermore, DFT calculations were employed to explore the microstructure of DES and its interactions with metal ions. The main active site in the DES molecule is near the chloride ion, and DES binds most strongly to Mn, followed by Co, and weakest to Ni. This work avoids the use of volatile acids and demonstrates great potential in extracting valuable metals, providing a sustainable and environment-friendly alternative for the efficient recycling of waste LIBs.

ANAEROBIC CO-DIGESTION OF DIFFERENT TYPES OF COW DUNG WITH FOOD WASTE

The value of manure as a source of clean energy can be increased through the conversion of animal waste into energy, which can also reduce the negative effects that animal waste disposal has on the environment. Anaerobic digestion (AD) is a potential bioprocess for the utilisation of waste biomass and the conservation of energy. It is also an alternative method of energy recovery and waste treatment that produces biogas, which can be used to generate either electricity or heat and is a byproduct of the digestion process. In this study, different types of cow dung in terms of nutritional processes (grass: bran); 100 % grass, 95 % grass: 5 % bran, and 80 % grass: 20 % bran were taken for anaerobic co-digestion with food waste. The purpose of this study is to investigate the production of biogas as well as the properties of anaerobic co-digestion using different types of cow dung under mesophilic temperature (37°C). Biogas production was measured by the water displacement method. The pH value, Organic Matter (OM) content, C/N ratio, and Volatile Acid (VA) were recorded throughout the experiment. Samples of 100 % grass accumulated the highest biogas production (1250 ml) followed by samples of 80 % grass: 20 % bran (1080 ml) and samples of 95 % grass: 5% bran (780 ml) between the 20th and 23rd days. This shows the sample of 100 % grass-feeding has a better performance on biogas production among the samples.

Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheological properties of low-fat Cheddar cheese (LFCC) prepared from BM-CM blends. LFCC was produced from BM or BM supplemented with 15% CM (CM15) and 30% CM (CM30), and analyzed after 14, 60, 120, and 180 d of ripening at 8°C. Except for salt content, no significant differences were observed among LFCC from BM, CM15, and CM30. The addition of CM increased the meltability and oiling off in the resulting cheese throughout storage. With respect to color properties, after melting, LFCC CM30 showed lower L* values than LFCC made from BM and CM15, and a* and b* values were higher than those of BM and CM15 samples. LFCC from CM30 also exhibited lower hardness compared with the other cheeses. Moreover, LFCC made from BM showed a rough granular surface, but cheese samples made from BM-CM blends exhibited a smooth surface. The rheological parameters, including storage modulus, loss modulus, and loss tangent, varied among cheese treatments. The determined acetoin and short-chain volatile acids (C2-C6) in LFCC were affected by the use of CM, because CM15 showed significantly higher amounts than BM and CM30, respectively. The detailed interactions between BM and CM in the cheese matrix should be further investigated.

Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines

Abstract This study investigated the effect of the oak chips added at different dosages and stages of apple wine production on its oenological, antioxidant and sensory properties. In the study, medium-toasted or heavily-toasted oak chips (at a concentration of 3 or 6 g/L) and ethanol extracts prepared from them (at a dose of 1 or 2 mL/100 mL) were used. Basic oenological parameters (OIV), total polyphenol content (Folin-Ciocalteu method), antioxidant activity (ABTS assay), color (CIELAB) and organoleptic assessment of the wine were evaluated. Although the use of chips had no significant effect on the ethanol content and wine extract, it caused a significant change in volatile acidity. Furthermore, the antioxidant activity of the wines correlated closely with the concentration of polyphenolic compounds and these parameters were significantly higher after contact with medium-toasted chips. The apple wines had high values of lightness and yellow color, and the addition of chips did not significantly affect the color parameters (CIELAB). In the sensory assessment, the control wine (without chips) received the lowest scores, while significantly higher scores were given to the wine with the addition of 6 g/L of heavily-toasted chips, which was characterized by intense smoky, toasty, woody and vanilla notes.

Assessing the physicochemical parameters of leachate from biowaste fractions in a laboratory setting, using the elusion method

Leachate emissions, which are regarded as one of the primary polluters of groundwater and the environment, are unavoidable side effect of landfill operation. The leachate includes hazardous chemicals, heavy metals, suspended particles, and soluble organic molecules. The objective of this study was to simulate the leachate quality from the biowaste and assess its impact on groundwater pollution in a laboratory setting. For laboratory analysis, a variety of waste fractions that make up the waste composition of household bins in Windhoek were collected and mimicked in the laboratory for analysis. The aim of modeling these scenarios in the laboratory was to examine the quality of the leachate in the eluate when substantial volumes of biowaste were added to the residual samples. The analysis was carried out in accordance with the German Institute for Standardization's (DIN 12457) with respect to the process for sampling strategy and sample preparation. From the laboratory analyses, the values of pH decreased from 6.9 to 4.4 as the biowaste was increasing from 0 to 100 %, while EC was increasing with the increase in biowaste input from 0.6 to 4.99 mS/cm; equally, the concentrations of COD were increasing with the increase of biowaste input from 643 to 24,616 mg/l. These parameters had the strongest influence on the properties of leachate, as the high level of COD indicates the presence of high level of organic strength and a sign of organic pollution. The low or acidic pH values were also as a result of the production of volatile organic acids, which can cause the landfill leachate of such a nature to enhance pH of drinking water and contribute in trihalomethane formation which is a toxic substance for human health. High values of EC on the other hand indicate the discharge or other sources of pollution that has lowered the water body’s relative quality. From the findings, it can be concluded that leachate in this study is biodegradable and un-stabilized, as shown by the low pH levels and high COD concentrations. It also alluded that a change in physicochemical parameters, regardless of how little the concentration is, has the ability to change the quality of groundwater. According to this study, leachate was highly contaminated with organic matters. This has proven that the more biowaste inputs, the higher the concentrations of the physicochemical metrics, which can then alter the quality of groundwater. Hence, a recommendation for organic waste to be diverted from landfill sites or treated before landfilled. The findings from the leachate and groundwater samples of the Kupferberg showed that the landfill is mature methanogenic and stabilized stage, when compared to the pH of the laboratory results. COD values in the leachate samples are way higher than the permissible limit of the Namibian standard guidelines for drinking water, as well as the WHO guidelines. As alluded to by many researchers, high COD concentrations indicate high organic strength and pollution. Just as observed in the laboratory, conductivity is equally high in the leachate samples of the Kupferberg landfill, indicating high salts or dissolved inorganic components. This study can conclusively say that there is a relationship between the observed laboratory results and the actual field results, because of the similar trends they portray, noting that the filed values are always higher than the laboratory values. Hence, a proper correlation method is recommended.

Comparison of active components in different parts of Perilla frutescens and its pharmacological effects

Perilla frutescens is a widely used medicinal and edible plant with a rich chemical composition throughout its whole plant. The Chinese Pharmacopoeia categorizes P. frutescens leaves(Perillae Folium), seeds(Perillae Fructus), and stems(Perillae Caulis) as three distinct medicinal parts due to the differences in types and content of active components. Over 350 different bioactive compounds have been reported so far, including volatile oils, flavonoids, phenolic acids, triterpenes, sterols, and fatty acids. Due to the complexity of its chemical composition, P. frutescens exhibits diverse pharmacological effects, including antibacterial, anti-inflammatory, anti-allergic, antidepressant, and antitumor activities. While scholars have conducted a substantial amount of research on different parts of P. frutescens, including analysis of their chemical components and pharmacological mechanisms of action, there has yet to be a systematic comparison and summary of chemical components, pharmacological effects, and mechanisms of action. Therefore, this study overviewed the chemical composition and structures of Perillae Folium, Perillae Fructus, and Perillae Caulis, and summarized the pharmacological effects and mechanisms of P. frutescens to provide a reference for better development and utilization of this valuable plant.

Formic Acid Gas Sensors Based on Electrolytically Exfoliated Graphene-loaded Flame-Made Spinel Zn2SnO4 Composites

In this w ork, effective gas-sensing material were prepared by combining spinel zinc stannate (Zn2SnO4) nanoparticles synthesized by flame spray pyrolysis and graphene produced by the electrolytic exfoliation for volatile organic acids (VOAs) detection. The effect of graphene content in the range of 0.2–5 wt% on formic acid (HCOOH)-sensing performance of Zn2SnO4 nanoparticles was evaluated. Structural, physical, and chemical properties were investigated using X-ray diffraction, Raman spectroscopy, BET-surface analysis, energy dispersive X-ray spectroscopy, and electron microscopy. From the gas-sensing test towards 0.005-0.1 vol% HCOOH in dry air at 200-400°C, the graphene-loaded Zn2SnO4 sensor with the optimal graphene content of 0.5 wt% displayed the highest response of ~4970 towards HCOOH at the optimal temperature of 300°C. Moreover, it showed high HCOOH selectivity against several other VOAs, volatile organic compounds, and environmental gases. Therefore, graphene-loaded spinel Zn2SnO4 sensors could be attractive choices for selective HCOOH detection and useful for food science and industrial applications.

Hierarchically porous bacterial cellulose nanofibrous membranes for selective adsorption and real-time colorimetric monitoring of volatile carboxylic acids

Hierarchically porous bacterial cellulose nanofibrous membranes for selective adsorption and real-time colorimetric monitoring of volatile carboxylic acids

The Impact of Rye and Barley Malt and Different Strains of Saccharomyces cerevisiae on Beer Volatilome

Craft breweries are continuously searching for beers made with locally produced raw materials and unique flavor profiles to respond to consumer requests. We explored the behavior of three commercial strains of Saccharomyces cerevisiae in the fermentation of ale beer with a high prevalence of rye malt in comparison to pure barley malt. In total, 34 volatile organic compounds were identified, with esters and alcohols being the quantitatively most abundant classes. The yeast strain appeared to impart more differences in the beer’s volatile profile compared to malt. In particular, S. cerevisiae var. diastaticus Y2 strain was associated with a higher production of esters, while strain S. cerevisiae Y3 was correlated to the higher amounts of terpenes together with the lowest relative abundance of volatile acids. Our findings encourage further investigation of the fermentation performance of several yeast strains to produce beers with unique flavors.

Single versus dual inoculation with indigenous Saccharomyces cerevisiae strains in winemaking.

Indigenous Saccharomyces cerevisiae strains and their combinations may be used to diversify wines and add complexity to sensory profiles. Here, two S. cerevisiae strains that represent regional genetic and phenotypic specificities for two major winegrowing areas of Greece were used in single- and mixed-culture fermentations. The kinetics and metabolic activities of the strains were analysed to evaluate the influence of each strain individually or in combination on wine quality. The two strains differentially affected the kinetics and the outcome of fermentation. They showed significant differences in the production of important metabolites that strongly affect the organoleptic profile of wines, such as volatile acidity, acetaldehyde, certain esters, and terpenes. Furthermore, the chemical and sensory profiles of wines produced by single cultures were different from those fermented by mixed culture inoculum. The concentration of certain metabolites was enhanced (e.g. isoamyl acetate, 1-heptanol), while others were suppressed (e.g. hexyl acetate, octyl acetate). Results highlight the potential worth of indigenous S. cerevisiae strains to differentiate local wines. The mixed culture S. cerevisiae inoculum was shown to generate novel wine characteristics, as compared to single cultures, thus offering alternatives to further diversify wines and increase their complexity.

Research progress in pharmacological effects and chemical components of processed Angelicae Sinensis Radix products

Angelicae Sinensis Radix is one of the main Chinese medicinal materials with both medicinal and edible values. It has the functions of tonifying and activating blood, regulating menstruation and relieving pain, and moistening intestines to relieve constipation. It is mainly produced in the southeastern Gansu province, and that produced in Minxian, Gansu is praised for the best quality. The chemical components of Angelicae Sinensis Radix mainly include volatile oils, organic acids, and polysaccharides, which have anti-inflammatory, pain-relieving, anti-tumor, anti-oxidation, immunomodulatory and other pharmacological effects. Therefore, this medicinal material is widely used in clinical practice. By reviewing the relevant literature, this study systematically introduced the research status about the chemical constituents and pharmacological effects of processed Angelicae Sinensis Radix products, aiming to provide a theoretical reference and support for the future research, development, and clinical application of related drugs.

Multiparametric analysis and authentication of Argentinian vinegars from spectral sources

Ultraviolet-visible (UV-Vis) and near infrared (NIR) spectroscopies allied to chemometrics were investigated for quality control and authentication of Argentinean wine and balsamic vinegars. First, a multiparametric approach was conducted to acquire predictive models by using partial least squares regression (PLS) to quantify total acidity, volatile acidity, fixed acidity, pH and total polyphenols that are the main quality parameters used to control products. Individual UV-Vis and NIR sensors as well as merged data were assessed. Reliability models with correlation coefficients higher than 0.99 and prediction error lesser than 2.2 were acquired for the UV-Vis data. Furthermore, a classification approach was performed on wine vinegar samples to classify them according to their acetification process. At first, the data provided by each individual sensor (UV-Vis and NIR) were separately analyzed by PLS-discriminant analysis. Then, datasets were jointly analyzed by applying sequential and orthogonalized PLS coupled with linear discriminant analysis (SO-PLS-LDA). The overall accuracy of the fused model reached an optimal performance with a value of 0.92 in the prediction stage. Finally, according to the analysis proposed, this work reveals when it is proper to conduct a data fusion methodology.

Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China

Low acid is the main defect in the northwest wine region of China in recent years. The fermentation of unripe grape (UG) and wine grapes with low acid contents was carried out. Compared with control group (CK), the addition of UG addressed the core flaw that low acid grape bring to wine firstly, it significantly increased titratable acid, tartaric acid and malic acid while significantly decreasing alcohol and volatile acids in wine. Secondly, UG significantly improved wine color, the color parameters a*, b*, C* and L* were significantly increased to different degrees. At the same time, the addition of UG significantly improves other qualities of wine, including the phenolic substances and antioxidant capacity of wine. In addition, adding UGJ2% significantly improved the sensory quality, and pleasant volatile substances such as phenethyl alcohol, ethyl hexanoate, ethyl butyrate and isoamyl acetate were significantly increased, giving the wine more prominent floral and fruity aromas.