Chemical Constituents of Fruit Wines as Descriptors of their Nutritional, Sensorial and Health-Related Properties

Abstract

Functional foods are foods that provide positive health effects apart from the provision of essential nutrients. Along with nutraceuticals, they represent the top trends in the food industry. Fruit wines are considered functional foods. When assessing the fruit wine quality, a wide range of descriptors are taken into consideration, namely physicochemical and sensorial properties of fruit wine. Furthermore, within the context of the new food products development (e.g. functional products), functional properties of fruit wines are also taken into consideration. Functional properties are determined by the content of the biologically active components, such as polyphenols, vitamins and micro-and macrominerals. It is also important to consider the food-safety issues regarding the fruit wines consummation, that is, the presence of pesticides, mycotoxins and biogenic amines in different fruit wines. This chapter aims to give an overview of various factors used to evaluate the quality and the functional properties of fruit wines.

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

“…In recent years, and mainly due to the creation of the National Coordinator of Wine Clubs of Cuba (NCWCC), Cuba has become one of the countries that produce wines from a greater range of raw materials reaching a great international interest. Although the number of publications about fruit wines and rice wines has increased in recent years (Chay et al., 2020; Kosseva et al., 2017; Płotka‐Wasylkaa et al., 2018; Qian et al., 2019; Seixas et al., 2020; De Souza et al., 2018; Sun et al., 2020; Velic et al., 2018; Wu, Xu, Long, Wang, et al., 2015; Wu, Xu, Long, Zhang, et al., 2015; Zhong et al., 2020), no investigation has been conducted to appraise health‐related major components of these Cuban wines. This study, therefore, evaluates the bioactive‐nutritional compounds (mineral elements, amino acids, and total polyphenols content), antioxidant activities (DPPH and ABTS), and the correlation between the selected factors and the samples of Cuban wines with the objective to highlight these unknown wines for production of healthier wine options.…”

Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation

“…These variations can be attributed to the activity of yeast and lactic acid bacteria. The fermented wheatgrass juice has low ethanol content (3.7 ± 0.005%) compared to fruit wines, which under standard fermentation conditions can accumulate up to 14–15% ethanol [ 30 ]. This might be attributed to the presence of certain phytolignans such as austrabailignan-7, dihydroguaiaretic acid, fragransin D1 and pinobanksin arabinose in wheatgrass juice which have resulted in the inhibition of alcohol dehydrogenase activity of yeast [ 31 ].…”

Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques

“…The glycolytic pathway in S. cerevisiae is the primary process of alcohol production. Not only ethyl alcohol but various other types of alcohols, for example, isoamylalcohol, phenylethanol, isobutanol, n-propanol, 2-phenyl ethanol, and methionol are also produced by S. cerevisiae in various kinds of wine (Okunowo and Osuntoki, 2007;Velić et al, 2018). Not only the yeast strain but also the grape varieties, and other parameters are undoubtedly…”