Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

Abstract

To evaluate the potential for fermentation of raspberry pulp, sixteen yeast strains (S. cerevisiae and S. bayanus) were studied. Volatile compounds were determined by GC-MS, GC-FID, and GC-PFPD. Ethanol, glycerol and organic acids were determined by HPLC. HPLC-DAD was used to analyse phenolic acids. Sensory analysis was performed by trained panellists. After a screening step, CAT-1, UFLA FW 15 and S. bayanus CBS 1505 were previously selected based on their fermentative characteristics and profile of the metabolites identified. The beverage produced with CAT-1 showed the highest volatile fatty acid concentration (1542.6 μg/L), whereas the beverage produced with UFLA FW 15 showed the highest concentration of acetates (2211.1 μg/L) and total volatile compounds (5835 μg/L). For volatile sulphur compounds, 566.5 μg/L were found in the beverage produced with S. bayanus CBS 1505. The lowest concentration of volatile sulphur compounds (151.9 μg/L) was found for the beverage produced with UFLA FW 15. In the sensory analysis, the beverage produced with UFLA FW 15 was characterised by the descriptors raspberry, cherry, sweet, strawberry, floral and violet. In conclusion, strain UFLA FW 15 was the yeast that produced a raspberry wine with a good chemical and sensory quality.

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

“…The results of our study differ from those of Hernandez-Orte et al (2006) and Garde-Cerdan and Ancin-Azpilicueta (2008), who found that there was no positive correlation between higher alcohol production and the amino acids added, with some, such as isoamyl alcohol, even decreasing. This may ; apple peel, fruity (4) Ethyl octanoate ; fresh, boiled vegetable (4) 2-Phenylethyl acetate (1), (2) MS data and retention index in agreement with those in the literature [Duarte et al (2010) and Lee et al (2010) respectively].…”

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

“…Interestingly, raspberry and blackcurrant wines also had the highest concentration of gallic acid among the analyzed phenolic acids, but it was much lower compared to the blackberry wine. There has been very litt le research into the content of phenolic acids in raspberry and blackcurrant wines (16,21) and, compared to it, our results showed lower concentrations. On the other hand, the most represented phenolic acid in cherry and apple wines was chlorogenic acid.…”

“…Wide concentration ranges of individual phenolic compounds that were obtained within a particular fruit wine could be att ributed to the eff ect of variety (11), geographical origin (13), maturity (40), winemaking technology (16)(17)(18)21,35) and phenolic changes that occur during ageing (15,20) and, moreover, to the synergistic eff ect of the mentioned factors. Fruit wines showed qualitative and quantitative diff erences in the profi le of phenolic acids (Table 2).…”

“…Contrary to grape wines, the phenolic composition of fruit wines has been studied to a much lesser extent, despite the increased production, consumption and popularity of these wines in recent years (10)(11)(12)(13). Most of these studies focus on the content of total phenolics and antioxidant capacity, while the ones studying a comprehensive profi le of individual phenolic compounds as important markers of wine quality are very scarce and usually involve only one or two diff erent fruit wines, as reported for blackberry (12)(13)(14)(15), cherry and blackcurrant (16)(17)(18)(19), red raspberry (20,21) and apple wine (11). Nevertheless, some of the fruit wines, such as blackberry (12,13,22) or elderberry, blueberry and blackcurrant wine (23) showed a high phenolic content and antioxidant capacity, even comparable to those of red wine (12,24).…”

Wines from fruits other than grapes: Current status and future prospectus

“…Both clinical and experimental FBIO : 85 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 Table 1 -Summary of the fruits used as substrates for wine production. Duarte et al (2010aDuarte et al ( , 2010b evidences suggest that moderate consu...…”