A New Process for Wine Production by Penetration of Yeast in Uncrushed Frozen Grapes

Abstract

Different types of red and white wines were prepared by fermentation of the juice which was naturally separated from uncrushed frozen grapes during thawing (A) and from the residual juice by fermentation inside the berries (B). Yeast penetrated the skin of uncrushed grapes and fermented the content completely. The new types of wines were compared with wines prepared conventionally from the whole material of frozen grapes. Chemical and chromatographic analysis (gas chromatography (GC) and solid-phase microextraction-GC/mass spectrometry) showed similar profiles of the aroma volatiles but with significant quantitative differences among the new types of wines, which reflected to the differences observed during the sensory evaluations. The majority of identified compounds were esters, with higher amounts found in (A) wines due to the higher concentration of the must which was separated during thawing. The proposed process is new and of industrial interest for the production of different types of wines from the same raw material in one fermentation batch.

Comparative Study between Extracts of Different Pomegranate Parts Issued from Five Tunisian Cultivars (Punica granatum L.): Phytochemical Content, Volatile Composition and Biological Activity

“…Among all quantified esters, methyl octanoate, methyl decanoate, methyl hexadecanoate, methyl dodecanoate and methyl pentanoateare the most abundant in tested cultivars. In contrast to our findings those methyl esters are much less common in nature than ethyl esters (Tsakiris et al, 2010). Methyl octanoate is present in arils and peels of all studied extracts.…”

The Organization of Projections from Olfactory Glomeruli onto Higher-Order Neurons

“…We found many significant pairs associated with esters or alcohols (Figure 6D, top) (VM7d, DM5, DM1, DM4, DM2, VA3, D; de Bruyne et al, 1999; de Bruyne et al, 2001; Hallem and Carlson, 2006; Kreher et al, 2005; Münch and Galizia, 2016). These are fruit volatiles (El Hadi et al, 2013; Zhang and Chen, 2014) that are also produced by the yeasts that Drosophila eat (Antonelli et al, 1999; Becher et al, 2012; Christiaens et al, 2014; Scheidler et al, 2015; Tsakiris et al, 2010). Some pairs comprise glomeruli with similar tuning (e.g., DM1-DM4).…”

Identification of attractive blend for spotted wing drosophila, Drosophila suzukii, from apple juice

“…The compound, ethyl octanoate, is also known as ethyl caprylate. It has been found in wine and produced during the fermentation process by yeast (Antonelli et al 1999 ; Gallardo-Chacon et al 2010 ; Patel and Shibamoto 2002 ; Tsakiris et al 2010 ; Vianna and Ebeler 2001 ) and widely used in fragrances, flavorings, pharmaceuticals, and cosmetics. In addition, EO is known as one ingredient in multiple-component attractants for several insects including the fruit flies in the Tephritidae (El-Sayed 2017 ; Robacker et al 1992 ; Toledo et al 2009 ).…”