Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine

Baena-Ruano, Silvia; Santos-Dueñas, Inés M.; Mauricio, Juan Carlos; García-García, Isidoro

doi:10.1002/jsfa.4139

Cited by 15 publications

(8 citation statements)

References 17 publications

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“…An active mixture of acetic acid bacteria from a Frings acetator (Heinrich Frings Gmb and Co., KG, Bonn, Germany; Baena‐Ruano and others , , ; Garcia‐Garcia and others ; Maestre and others ; Jimenez‐Hornero and others , ) producing alcohol vinegar was used as started for the acetification process. The fermentation was operated in a semicontinuous mode under the following operational conditions: temperature, 31 °C; agitation, 500 rpm; and dissolved oxygen, 70%.…”

Section: Methodsmentioning

confidence: 99%

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

Hornedo-Ortega

Álvarez-Fernández

Cerezo

et al. 2017

Journal of Food Science

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Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds.

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Section: Methodsmentioning

confidence: 99%

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

Hornedo-Ortega

Álvarez-Fernández

Cerezo

et al. 2017

Journal of Food Science

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“…Except for blackberry, pomegranate, and lemon vinegar, acetic acid esters were more abundant, whereas the ratio of alcohols was more prominent in these samples. Isoamyl acetate and ethyl acetate are among the compounds with the highest odor activity value in vinegar [Baena-Ruano et al, 2010]. It is related to the fruity aroma, and the production of isoamyl alcohol and acetic acid during fermentation.…”

Section: Phenolic Profilesmentioning

confidence: 99%

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

Karadağ¹,

Bozkurt²,

Bekiroğlu³

et al. 2020

Pol. J. Food Nutr. Sci.

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2014]. Research on producing new types of vinegar has been ongoing to obtain not only different organoleptic and sensorial properties but also provide a varying phenolic composition, antioxidant activities, and volatile compounds. For example, in the study of De Leonardis et al. [2018], compared to apple, white wine, and balsamic vinegars, olive vinegars provided the highest amount of total phenolics (3600 mg GAE/L, almost three times higher than those of balsamic vinegar, 1227 mg GAE/L) and displayed a high presence of hydroxytyrosol (1019 mg/L) which is a potent antioxidant and its daily intake of 5 mg can prevent low-density lipoprotein (LDL) oxidation [Lopez-Huertas & Fonolla, 2017]. In other respect, the use of second-quality strawberry to produce vinegar rich in anthocyanins also resulted in the formation of furaneol, mesifurane, and γ-decalactone which are considered to be the major contributors of fruit flavor due to their low odor threshold and their high quantities [Ubeda et al., 2013]. Among other different raw materials used for vinegar production, onion juice [Horiuchi et al., 1999], oat, buckwheat [Yu et al., 2018], coconut, pineapple juice [Mohamad et al., 2018], hawthorn, artichoke [Ozturk et al., 2015], and tomato [Lee et al., 2013] can also be listed. In Turkey, apple, lemon, and grape are the most widely used raw materials for vinegar production, however, vinegar production with new sources and traditional methods has attracted growing interest lately due to the increase in consumer demand and the market value of vinegars. Thus, the aim of the present study was to perform a comparative analysis of vinegar samples manufactured according

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“…Experiments were conducted on a fully automated 8 L Frings reactor (Heinrich Frings GmbH & Co., KG, Bonn, Germany), details of which can be found in previous works [14,24,[34][35][36][37][38]. The reactor was operated in a semi-continuous mode to facilitate assessment of the influence of the ethanol concentration at the time it was unloaded, the mean unloaded volume and the wine loading rate on the fermentation rate and acetic acid production.…”

Section: Fermentation Conditionsmentioning

confidence: 99%

Modeling and optimization of acetic acid fermentation: A polynomial-based approach

Santos-Dueñas

Jiménez-Hornero

Cañete-Rodríguez

et al. 2015

Biochemical Engineering Journal

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Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine

Cited by 15 publications

References 17 publications

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

Modeling and optimization of acetic acid fermentation: A polynomial-based approach

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