Quality properties of wine from Korean kiwifruit new cultivars

Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

“…As seen, the long duration of aging may have been detrimental to the characteristics of fermented yacon, compared to white wines: 221 mg / (Sanchez-Moreno, 2000), 515 mg/L (Satora et al, 2009), and 367 mg/L (Girard et al, 2001). The value found in this study, however, was much lower than that found for the fermentation of kiwi, 714 mg/L (Towantakavanit et al, 2011).…”

“…Phenolic compounds are closely related to the ability to have bioactive anti-inflammatory and antioxidant activity, as has been shown previously in the prevention of the development of neurodegenerative diseases, cardiovascular diseases and cancer (Padilla et al, 2005;Kallithraka et al, 2009;Towantakavanit et al, 2011).…”

“…The results described above, along with supporting work from other authors, we are able to come to some important conclusions. and constant increase of solubility of these compounds in ethanol (Baiano et al, 2009;Towantakavanit et al, 2011) or because these compounds have many components that each react differently during storage, the final content of phenolic compounds depends on the composition thereof as (caffeic acid, ferulic acid and coumaric) which increases with storage time (Kallithraka et al, 2009).…”

“…In addition, up 12.5% alcohol levels, the taste may be compromised by the high alcohol content (Soufleros et al, 2001;Towantakavanit et al, 2011). This may be the reason that the fermented yacon had significantly lower flavor attributes, once the alcohol content was 13%.…”

Fermented Fruit Juice Production Using Unconventional Seasonal Fruits Through Batch Fermentation

“…Furthermore, cultivars can also affect wine composition and not all may be useful for optimal fermentation purposes (Towantakavanit, Park, & Gorinstein, 2011). Thus, taking into account the great diversity existing among the sensorial and phytochemical properties of pomegranate cultivars (Mena, García-Viguera et al, 2011), differences in the final quality of pomegranate varietal wines should be expected.Despite these considerations and the fact that some work on pomegranate fermented juices has already been performed (Yae et al, 2007;Zhuang et al, 2011), there is no substantial information on pomegranate wine composition, covering all stages of the pomegranate winemaking process.…”