Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

Amores-Arrocha, Antonio; Roldán, Ana; Jiménez-Cantizano, Ana; Caro, Ildefonso; Palacios, Víctor

doi:10.3390/molecules23061321

Cited by 16 publications

(28 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In general, higher alcohols are not affected by the use of pollen, except for the 0.25 g/L dose, where isoamyl alcohol is slightly higher, without exceeding 400 mg/L. Taking into account the red wines, Yeast Assimilable Nitrogen (YAN) levels [20] were higher than those of white wines [21], it could be expected higher alcohol levels, however, this does not occur. These results imply that there is no relationship between YAN and increased alcohol production, and skin presence is buffering the effect of pollen.…”

Section: Higher Alcohols and Methanolmentioning

confidence: 93%

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Amores-Arrocha

Sancho-Galán

Jiménez-Cantizano

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

show abstract

Section: Higher Alcohols and Methanolmentioning

confidence: 93%

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Amores-Arrocha

Sancho-Galán

Jiménez-Cantizano

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…However, doses of pollen higher than 10mg / L showed a significant increase in the volatile acidity, while the optimal recommended activator dose was below 1 g/L. [21] White wines with pollen addition Commercial bee-collected pollen Spain…”

Section: Fermented Pollen-based Beveragesmentioning

confidence: 99%

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

et al. 2020

View full text Add to dashboard Cite

Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.Biomolecules 2020, 10, 84 2 of 36 improvement and for the prevention of some respiratory infections. In addition, they emphasized the fact of the longevity of some residents of Ukraine and Russia which can be linked to their regular consumption of honey enriched with pollen [2]. Since then, a significant "breakthrough" about the application of pollen as a dietary supplement has been made and the number of available research articles has drastically increased.Nowadays, pollen is often recognized as the "only perfectly complete food" [4], and "the world's best food product" [5]. The dominant presence and high content of carbohydrates, proteins, and lipids highlights pollen as an ideal natural supplement that provides energy; it has good nutritional value, regulates certain biochemical functions, and strengthens the body's immune and physiological systems [4,6]. Furthermore, pollen is a rich source of different important compounds (Figure 1)-vitamins (with the prevalence of group-B vitamins) [7,8], carotenoids (such as lutein, β-cryptoxanthin, and β-caroten) [9], minerals [10][11][12], and polyphenols [13][14][15], which makes it attractive for use in the diets of children and adults suffering from certain avitaminoses and loss of appetite.

show abstract

“…One of the main results of such biotechnological processes was a better quality of the fermented products. Better white wines were produced after inclusion of pollen into white grape must [ 24 ]. Pollen addition also increases the quality of the yogurt [ 25 ] and of the other milk fermented beverages [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium

et al. 2018

View full text Add to dashboard Cite

The bioavailability of pollen bioactive compounds for humans is limited. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium. We performed the fermentation of pollen suspended from the beginning with SCOBY on sweetened green tea or on Kombucha vinegar, by adding pollen after 20 days of Kombucha fermentation. We analyzed: formation of bioactive compounds (anti-oxidant polyphenols, soluble silicon, hydroxy-acids, short chain fatty acids—SCFA); parameters related to Kombucha fermentation (dynamics of lactic acid bacteria—LAB, formation of organic acids, soluble sugar evolution on Kombucha vinegar); the influence of Kombucha fermentation on pollen morphology and ultrastructure; in vitro cytotoxic and antitumoral effects of the Kombucha fermented pollen. The pollen addition increases LAB proportion in the total number of SCOBY microbial strains. SEM images highlight the adhesion of the SCOBY bacteria to pollen. Ultrastructural analysis reveals the release of the pollen content. The content of bioactive compounds (polyphenols, soluble silicon species and SCFA) is higher in the fermented pollen and the product shows a moderate antitumoral effect on Caco-2 cells. The health benefits of pollen are enhanced by fermentation with a Kombucha consortium.

show abstract

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

Cited by 16 publications

References 48 publications

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium

Contact Info

Product

Resources

About