Food product authentication provides a means of monitoring and identifying products for consumer protection and regulatory compliance. There is a scarcity of analytical methods for confirming the identity of fruit pulp in products containing Soft Fruit. In the present work we have developed a very sensible qualitative and quantitative method to determine the presence of berry DNAs in different food matrices. To our knowledge, this is the first study that shows the applicability, to Soft Fruit traceability, of melting curve analysis and multiplexed fluorescent probes, in a Real-Time PCR platform. This methodology aims to protect the consumer from label misrepresentation.
Aims: The objective of this study was to determine the effect of increasing juice soluble solids above 40°Brix on wine yeast's ability to grow and ferment the juice, with particular focus on acetic acid production, titratable acidity (TA) changes and the maximum amount of sugar consumed by the yeast. Methods and Results: Riesling Icewine juices at 40, 42, 44 and 46°Brix were inoculated with K1-V1116 at 0AE5 g l )1 and fermented at 17°C until sugar consumption ceased. Increasing soluble solids showed strong negative linear correlations with yeast growth, sugar consumption and ethanol production (r = )0AE999, )0AE997 and )0AE984, P < 0AE001, respectively). Acetic acid, glycerol and TA production normalized to sugar consumed showed strong positive correlations to the initial juice concentration (r = 0AE992, 0AE963 and 0AE937, P < 0AE001, respectively) but no correlation was found for ethanol production. The acetic acid produced as a function of sugar consumed was positively correlated to the glycerol produced (r = 0AE970, P < 0AE001). The final TA of the wines ranged between 11AE8 and 13AE7 g l )1 tartaric acid, increasing by 2AE3-3 g l )1 over the starting juice. The increase in TA was positively correlated to the increase in acetic acid produced after normalizing the data to the amount of sugar consumed (r = 0AE975, P < 0AE001). The acid equivalents resulting from the increase in acetic acid accounted for 80-100% of the TA increase when converted to units of tartaric acid. In the final Icewines, acetic acid represented 19-20% of wine TA. Conclusions: Increasing Icewine juice concentration from 40 to 46°Brix increases the proportion of yeast sugar metabolism towards glycerol and acetic acid production to cope with the increased osmotic stress by decreasing yeast growth, sugar consumption rate, the total amount of sugar consumed and the total amount of ethanol produced. The high proportional contribution of acetic acid to titratable acidity in Riesling Icewine may affect acidity perception. Significance and Impact of the Study: We have determined that 10% v ⁄ v ethanol would not be achievable with initial juice concentrations above 42°Brix and that Riesling Icewine juice above 52AE5°Brix would be theoretically unfermentable. The high proportional contribution of acetic acid to TA may be an important factor in the organoleptic balance of these Icewines.
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