Evolution of aroma compounds in sparkling ciders

Madrera, Roberto Rodríguez; Hevia, Ana García; García, Noemí Palacios; Valles, Belén Suárez

doi:10.1016/j.lwt.2007.12.005

Cited by 26 publications

(20 citation statements)

References 34 publications

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“…As can be seen from Figure , Total 63 volatile compounds have been identified by comparison with reference spectra of NIST (data not showed). These compounds consisted of 20 esters with 16.35%, 29 alcohols with 60.12%, 6 fatty acids with 14.53%, and 8 aldehydes and ketones with 7.45% by relative peak area, which was roughly consistent with other studies about apple wine aroma (Madrera and others ; Kelkar and others ).…”

Section: Resultssupporting

confidence: 90%

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Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Peng

Chen

et al. 2015

Journal of Food Science

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Fermentation temperature strongly affects yeast metabolism during apple wine making and thus aromatic and quality profiles. In this study, the temperature effect during apple wine making on both the key aroma compounds and sensory properties of apple wine were investigated. The concentration of nine key aroma compounds (ethyl acetate, isobutyl acetate, isopentylacetate, ethyl caprylate, ethyl 4-hydroxybutanoate, isobutylalcohol, isopentylalcohol, 3-methylthio-1-propanol, and benzeneethanol) in apple wine significantly increased with the increase of fermentation temperature from 17 to 20 °C, and then eight out of the nine key aroma compounds with an exception of ethyl 4-hydroxybutanoate, decreased when the temperature goes up 20 to 26 °C. Sensory analysis showed that the apple wine fermented at 20 °C had the highest acceptance for consumers. Fermentation at the temperature of 20 °C was therefore considered to be the most suitable condition using the selected yeast strain (Saccharomyces cerevisiae AP05) for apple wine making. Changes in the fermentation temperature can considerably affect the production of key aroma compounds and sensory profiles of apple wine. These results could help apple wine producers make better quality production for consumers at the optimal fermentation temperature.

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Section: Resultssupporting

confidence: 90%

“…Apple wine, also called cider in some areas, is a popular alcoholic apple beverage in Europe, North America and Australia (Madrera and others ). The flavor of apple wine has an extremely complex chemical pattern in both qualitative and quantitative terms (Williams ; Leguerinel and others ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Peng

Chen

et al. 2015

Journal of Food Science

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“…Similar findings were reported by Madrera et al . . These authors found an increase in the concentrations of ethyl acetate, ethyl lactate and ethyl octanoate during aging in contact with lees.…”

Section: Resultsmentioning

confidence: 88%

“… reported slightly higher concentrations of ethyl butyrate, ethyl octanoate, ethyl hexanoate and diethyl succinate, and Madrera et al . found higher concentrations of ethyl lactate, ethyl butyrate, ethyl hexanoate and ethyl octanoate in sparkling ciders. Recently Caliari et al .…”

Section: Resultsmentioning

confidence: 89%

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Impact of fining agents on the volatile composition of sparkling mead

et al. 2018

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Sparkling mead is obtained by secondary fermentation of the mead involving the addition of starter yeast culture, sucrose, nutrients and fining agents. The aim of this study was to evaluate the effect of different fining agents (tannins vs combined fining agents) on the volatile composition of sparkling mead. Sparkling mead was produced from a base mead using a commercial yeast strain (Saccharomyces bayanus) and the volatile compounds were determined by gas chromatography-flame ionisation detection and gas chromatography-mass spectrometry. Thirty six volatile compounds were quantified and the major groups were alcohols (73.2%), acetates (19.1%), carbonyl compounds (5.5%) and ethyl esters (1.2%), represented by 3-methyl-1-butanol, ethyl acetate, acetaldehyde and monoethyl succinate, respectively. The remaining compounds were present at <1%. Eleven volatile compounds exhibited odour activity values >1, with ethyl octanoate and ethyl hexanoate contributing to the aroma of sparkling mead, with fruity, strawberry and sweet notes. The combined fining agents caused a marked decrease in the concentration of volatile compounds compared with tannins. In general, 3-ethoxy-1-propanol, ethyl lactate, ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2-methylpropanoic acid, hexanoic acid, octanoic acid, acetaldehyde, acetoin, furfural, benzaldehyde, 5-hydroxymethylfurfural, trans-furan linalool oxide, cis-furan linalool oxide and 4-oxo-isophorone decreased in concentration. Conversely, 1-propanol and 2-methylpropanoic acid (tannins) and ethyl butyrate (combined fining agents) increased in concentration. The remaining volatile compounds were not affected. Significant differences (p < 0.05) were found for 19 volatile compounds independently of the type of fining agents used.

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Study of carbonyl compounds in white wine production

Herzan

Prokes

Baroň

et al. 2020

Food Science & Nutrition

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Sulfur dioxide has been used in winemaking since the late 18th century. Thanks to its properties, such as its action against oxidases, inhibition of microorganisms, and prevention of oxidation, today, we cannot imagine wine made without the addition of SO 2. Of course, the production of such wine is possible, but its expression is then significantly different from today's modern wines. Apart from its positive effects, SO 2 can also have its disadvantages. The efficacy of SO 2 depends mainly on the pH of the wine and the level of phenolic compounds. However, only molecular SO 2 is active against the growth of microorganisms. In addition, too high a concentration of SO 2 provides a typical pungent odor and can also cause allergic reactions in some consumers (Vally & Thompson, 2003). That is why the winemaking industry looks for ways to minimize its use (Jackowetz & de Orduña, 2013; Santos, Nunes, Saraiva, & Coimbra, 2013). The difference between free and bound SO 2 has been known for over a century. First, the difference was attributed to the merging of SO 2 with carbohydrates, acetaldehyde, and later with other substances. However, there is still little known about the whole process of forming SO 2 bonds with other substances (Saidane, Barbe, Birot, & Deleuze, 2013). Among the most important SO 2 bonds in wines are bonds with carbonyl compounds. These are substances that have one or more aldehyde and ketone functions. It has been shown that HSO 3-(molecular SO 2) is the most reactive form of SO 2 (Jackowetz & de Orduña, 2013). The largest portion of SO 2 bound in wine is acetaldehyde. It is an intermediate in the production of ethanol from sugars, produced by decarboxylation of pyruvic acid. It is, therefore, mainly formed in alcohol fermentation. Higher values of

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Evolution of aroma compounds in sparkling ciders

Cited by 26 publications

References 34 publications

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Impact of fining agents on the volatile composition of sparkling mead

Study of carbonyl compounds in white wine production

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