Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation

Abstract

Changes in the oenological parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alcohol and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, ethyl hexanoate, methyl octanoate, ethyl octanoate, phenethyl acetate, and 2, 4‐di‐tert‐butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Spontaneous fermentation increased the proportion of esters and alcohols in the overall volatile compounds. During sensory evaluation, IPW was characterized by “brandy,” “bitterness,” and low “sweetness,” and SPW has a high score of “sweetness,” “balance,” desirable “color,” and “body.”

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

“…However, Bakir et al [ 11 ] did not observe statistically significant changes in TPC between the grape wine and vinegar obtained from it. On the other hand, a study comparing wines from persimmon fruit obtained from spontaneous and inoculated fermentation showed that spontaneously fermented wine had a higher content of flavonoids, phenols, a lower content of alcohol, and volatile compounds [ 69 ]. In spontaneous fermentation, non- Saccharomyces yeasts, also known as wild yeasts, dominated the process [ 70 ].…”

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

“…Headspace solid-phase micro-extraction (HS-SPME) was used to extract the volatile profiles from the samples [ 3 ], which were then identified using gas chromatography (Agilent 7890B) coupled to a mass spectrometer (Agilent MSD 5977A), with an autosampler (Gerstel MPS 2XL Twister, Linthicum Heights, MD, USA). A 15 mL SPME glass vial containing 1 g of sodium chloride and 3-octanol as internal standard (i.s.)…”

“…It is a challenge for the agricultural sector to stimulate a circular economy model where these fruits and vegetables bearing superficial cosmetic imperfections can be revalued into novel food products such as fruit beverages and fruit-based wine by alcoholic fermentation. Winemaking is traditionally based on using grapes as the fruit of choice, although there are also traditional examples of fermented drinks made from rice, honey, and other fruits, such as persimmon and kiwi [ 3 , 4 ]. Several fruits are grown in huge quantities around the world to obtain alcohol in the fermenting process.…”

Valorization of Persimmon Fruit Through the Development of New Food Products

“…Lu et al (2021) compared the composition of microorganisms in the spontaneous and inoculated fermentation process of persimmon wine and studied the changes of microbial succession and volatile compounds. In another study, Lu et al (2020) investigated changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation. When the two types of alcoholic fermentation were compared, they discovered that spontaneous persimmon wine fermentation (SPF) had lower bacterial community diversity and higher fungal community diversity than inoculated persimmon wine fermentation (IPF).…”