Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine
, Xiangyu Liu 2,†, Teng Wang 3,†, Qi Wang 1,*, Lei Feng 2, Rui Su 4,*, Meng Zhang 5, Bin Xu 6, Fei Chen 5 and Pingping Li 4,*
Round 1
Reviewer 1 Report
Dear authors,
congratulations on an interesting research. Today's studies are greatly focused on functional foods and your results of analysis of lycopene-enriched compound fruit wine could contribute.
The Introduction is concise and well-written, with enough information and relevant references.
Materials and methods are described properly or adequate reference was provided.
Figures and Tables are clear and understandable, considering that there was a large amount of obtained data. Whole manuscript is technically well-written.
In Results and Discussion section, results were described and explained according figures and tables and accompanied with adequate references.
The main conclusions were drawn and described concisely.
It is my opinion that this manuscript could be published in this journal in current form.
Best regards
Author Response
Dear Reviewer 1:
Thank you for your comments concerning our manuscript entitled “Optimization of Main Ingredient Ratio, Metabolomics Analysis and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine”.
Yours sincerely,
Kunyi Liu
Reviewer 2 Report
In M&M: It is unclear what fruit was used for the production of fruit wine. And it is unclear why do you call it wine.
Also, you are mentioning brewing... if this is wine, then no brewing can be done. Brewing implies higher temperatures, cooking at 100 °C.
Table 1, please explain what would glossy means in wine sensory analysis.
What is the ABV in all wines?
The paper is filled with data and diagrams but offers no basic information about wines.
Author Response
Dear Reviewer 2:
Thank you for your comments concerning our manuscript entitled “Optimization of Main Ingredient Ratio, Metabolomics Analysis and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine”. Those comments are all valuable and very helpful for revising and improving our paper, as well as the important guiding significance to our researches. We have studied comments carefully and have made correction which we hope meet with approval. The main corrections in the paper and the responds to your comments are as flowing:
- Comment: In M&M: It is unclear what fruit was used for the production of fruit wine. And it is unclear why do you call it wine.
Response: This suggestion is very important, we appreciate this suggestion. The relevant information of the four fruits (tomato, papaya, carrot, gac fruit) has been supplemented to Figure 1 and “2.2. The Fermentation Process of Compound Fruit Wine”. And the juice was fermented by Saccharomyces cerevisiae to form an alcoholic beverage, so it is called wine.
- Comment:Also, you are mentioning brewing... if this is wine, then no brewing can be done. Brewing implies higher temperatures, cooking at 100 °C.
Response: We thank this question and “brewing” has been modified to “fermentation”.
- 3. Comment:Table 1, please explain what would glossy means in wine sensory analysis.
Response: We thank this question and it has been revised in Table 1.
- 4. Comment:What is the ABV in all wines?
Response: This suggestion is very important and the relevant information of ABV has been supplemented to Table 4.
- 5. Comment:The paper is filled with data and diagrams but offers no basic information about wines.
Response: This suggestion is very important and the relevant information of physicochemical indexes of compound fruit wine have been supplemented to Table 4.
Once again, thank you very much for your comments and suggestions.
Yours sincerely,
Kunyi Liu
Reviewer 3 Report
I have analyzed the content of the manuscript and the recommendation I make is that it can be published after minor revisions according to the comments made on the text.
Comments for author File: 
Comments.pdf
Author Response
Dear Reviewer 3:
Thank you for your comments concerning our manuscript entitled “Optimization of Main Ingredient Ratio, Metabolomics Analysis and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine”. Those comments are all valuable and very helpful for revising and improving our paper, as well as the important guiding significance to our researches. We have studied comments carefully and have made correction which we hope meet with approval. The main corrections in the paper and the responds to your comments are as flowing:
- Comment: Please clearly highlight the purpose of the research as the last paragraph in the introduction section.
Response: This suggestion is very important, we appreciate this suggestion, and it has been revised.
- Comment:For the clarity of the presentation of the results, please create two distinct subsections for the plant samples and for the reagents used in the analyses, specifying the exact manufacturer.Include in the subsection intended for plant samples figure 1.
Response: This suggestion is very important and it has been revised.
- 3. Comment:Please add a bibliographic indication, in which this method of sensory analysis has been used.
Response: This suggestion is very important and a bibliographic indication has been added.
- 4. Comment:Please indicate which instruments you used to determine these parameters, and what were the data for calibrating the equipment in the case of each method.
Response: This suggestion is very important and detailed information has been supplemented.
- 5. Comment:Please insert bibliographic information in this section.
Response: This suggestion is very important and bibliographic information has been added.
- 6. Comment:Please find in the specialized literature information about other research that can confirm the correctness of what was discovered in this study. It is necessary to substantially enrich the Results and Discussions section.
Response: This suggestion is very important, we appreciate this suggestion, and it has been revised.
- 7. Comment:Revise the bibliography section so that it is formatted according to the journal's requirements.
Response: This suggestion is very important and it has been revised.
Once again, thank you very much for your comments and suggestions.
Yours sincerely,
Kunyi Liu
