Chemistry of Fruit Wines

Rupasinghe, H.P. Vasantha; Joshi, Vinod Kumar; Smith, Albert W.; Parmar, Indu

doi:10.1016/b978-0-12-800850-8.00003-x

Cited by 12 publications

(12 citation statements)

References 246 publications

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“…The reduction of fatty acids may be related to the occurrence of enzyme-mediated esterification between fatty acids and ethanol and to their absorption within yeast cell walls. 1 , 42 …”

Section: Resultsmentioning

confidence: 99%

“…Generally, the concentrations of fatty acids increased for a certain time followed by a significant decrease, except those in the fermentations with SP70572 and MP70321, which showed a gradual increase. The reduction of fatty acids may be related to the occurrence of enzyme-mediated esterification between fatty acids and ethanol and to their absorption within yeast cell walls. , …”

Section: Resultsmentioning

confidence: 99%

“…This has promoted the development of alcoholic beverages fermented from diversified nongrape fruits, such as plums, blackberry, pineapple, strawberry, pomegranate, and cherry. 1 According to the report from European Cider and Fruit Wine Association (AICV), in recent years, fermented alcoholic fruit drinks are among the fastest growing ones of all alcoholic beverages. Bilberry ( Vaccinium myrtillus L.) is one of the most economically valuable wild berries in Northern Europe and is gaining increasing attention primarily due to its pleasant aroma and richness in nutritional and bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

“…Over the past few years, there has been a growing interest among consumers in novel and unique fermented alcoholic fruit beverages made from local crops particularly in some European countries. This has promoted the development of alcoholic beverages fermented from diversified nongrape fruits, such as plums, blackberry, pineapple, strawberry, pomegranate, and cherry . According to the report from European Cider and Fruit Wine Association (AICV), in recent years, fermented alcoholic fruit drinks are among the fastest growing ones of all alcoholic beverages.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation

Liu

Laaksonen

Marsol‐Vall

et al. 2020

J. Agric. Food Chem.

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The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS) during bilberry juice fermentation with nine non- Saccharomyces yeasts, including Pachysolen tannophilus , Metschnikowia pulcherrima , Hanseniaspora uvarum , Torulaspora delbrueckii , Zygosaccharomyces bailii , Schizosaccharomyces pombe , Lachancea thermotolerans , Issatchenkia orientalis , and Saccharomycodes ludwigii . Dynamic changes in volatile compounds were determined simultaneously with the development of ethanol concentration during fermentation. H. uvarum or I. orientalis produced more ethyl acetate than other yeast strains throughout fermentation, while fermentation with M. pulcherrima resulted in high accumulation of higher alcohols. S. pombe was associated with high productions of pentane-2,3-dione, 3-hydroxybutan-2-one, 2-methylbutanal, and 3-methylbutanal. Among the 59 volatile compounds detected, generally, higher alcohols and monoterpenes accumulated constantly and reached the maximum concentration at the middle or later fermentation stage, whereas aldehydes, ketones, and acetals accumulated first followed by a significant drop. The production and accumulation dynamics of metabolites were highly dependent on the yeast species and the developing ethanol content.

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“…The reduction of fatty acids may be related to the occurrence of enzyme-mediated esterification between fatty acids and ethanol and to their absorption within yeast cell walls. 1 , 42 …”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation

Liu

Laaksonen

Marsol‐Vall

et al. 2020

J. Agric. Food Chem.

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“…Over the past few years, the growing demand for novel and unique wine products from consumers and the increasing awareness of the nutritional and health-related values of berries (nongrape), as well as the simultaneously persistent exploration of new berry-based products, have promoted the development and consumption of berry wines. 1 , 2 However, most of the berry wines have been produced from pigmented berries, such as blueberry, blackberry, elderberry, and blackcurrant. 3 , 4 The color of pigmented berry wines is caused by the anthocyanins extracted from the cellular vacuoles of skin and from the pulps in some berries.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD−ESI-QTOF-MS and UHPLC-DAD

Liu

Marsol‐Vall

Laaksonen

et al. 2020

J. Agric. Food Chem.

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The nonanthocyanin phenolic compounds in juice and wine produced from fruits of white bilberry, a nonpigmented mutant of Vaccinium myrtillus , and blue bilberry (pigmented variety) were analyzed using liquid chromatography with a diode array detector (LC-DAD) and LC-DAD–electrospray ionization-quadrapole/time of flight hybrid mass spectrometry (ESI-QTOF-MS). On the basis of elution order, UV–vis spectra, accurate mass data, and fragmentation pattern and standards, 42 compounds including 22 phenolic acids, 15 flavonols, and 5 flavan-3-ols, were identified in juices and wines prepared from the two bilberry varieties. The levels of most individual nonanthocyanin phenolic compounds in white bilberry products were significantly lower than those in pigmented ones. In bilberry juices, phenolic acids were the most predominant, accounting for approximately 80% of total phenolic content, with p -coumaroyl monotropeins and caffeic acid hexoside being the major phenolic acids. After fermentation, the total contents of phenolic acids, flavonols, and nonanthocyanin phenolic compounds significantly increased, while the content of total flavan-3-ols decreased significantly. p -Coumaroyl monotropeins still dominated in the wine products, while caffeic acid content showed dramatic elevation with the significant drop of caffeic acid hexoside.

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