Science and Technology of Fruit Wines

Joshi, Vinod Kumar; Panesar, Parmjit S.; Rana, Vishal; Kaur, Shubhneet

doi:10.1016/b978-0-12-800850-8.00001-6

Cited by 25 publications

(25 citation statements)

References 111 publications

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“…It should be noted that pH is in a logarithmic scale, and small differences can result in sensorially detectable perceptions of the overall flavor and taste of the fruit (Hampson et al, 2000). The low-acid mama genotypes had a pH range between 4 and 5, which is greater than the ideal pH range (3.2-3.8) for microbial control during cider fermentation (Kosseva et al, 2016). Higher pH (>3.8) could result in microbial contamination and the development of off flavors during cider fermentation.…”

Section: Marker-based System Formentioning

confidence: 98%

Classifying Cider Apple Germplasm Using Genetic Markers for Fruit Acidity

Kumar¹,

Wojtyna²,

Dougherty³

et al. 2021

J. Amer. Soc. Hort. Sci.

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The organic acid concentration in apple (Malus ×domestica) juice is a major component of hard cider flavor. The goal of this study was to determine if the malic acid markers, Ma1 and Q8, could classify the titratable acidity concentration in cider apple accessions from the United States Department of Agriculture Malus germplasm collection into descriptive classifications. Our results indicate that for diploid genotypes, the Ma1 marker alone and the Ma1 and Q8 markers analyzed together could be used to predict cider apple acidity (P < 0.0001). Alone, the Ma1 marker categorized acidity into low (<2.4 g⋅L−1), medium (2.4–5.8 g⋅L−1), and high (>5.8 g⋅L−1) groups. The combination of Ma1 and Q8 markers provided more specificity, which would be useful for plant breeding applications. This work also identified a significant difference (P = 0.0132) in acidity associated with ploidy. On average, the triploids accessions had 0.33 g⋅L−1 higher titratable acidity than the diploid accessions. Based on the results of this work, we propose a genetics-based classification system for cider apples with the acidity component defined by the Ma1 and Q8 markers.

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Section: Marker-based System Formentioning

confidence: 98%

Classifying Cider Apple Germplasm Using Genetic Markers for Fruit Acidity

Kumar¹,

Wojtyna²,

Dougherty³

et al. 2021

J. Amer. Soc. Hort. Sci.

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“…Wine may be defined as a beverage produced through alcoholic fermentation of grapes or grape products (Government of Canada, 2019). Generally the alcohol content is around 11% to 16%, but can be as low as 7%, and should not exceed 20% by volume (Government of Canada, 2019; Joshi, Panesar, Rana, & Kaur, 2017). The acetic acid content by weight must not exceed 0.24%.…”

Section: Overview Of Alcoholic Beverage Productsmentioning

confidence: 99%

An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

Bayen

2020

Comp Rev Food Sci Food Safe

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The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product-some of which may currently remain unidentified and undetected. This review provides an overview of the notable contaminants (including pesticides, environmental contaminants, mycotoxins, process-induced contaminants, residues of food contact material [FCM], and illegal additives) that have been detected in alcoholic products thus far based on prior reviews and findings in the literature, and will additionally consider the potential sources for contamination, and finally discuss and identify gaps in current analytical strategies. The findings of this review highlight a need for further investigation into unwanted substances in alcoholic beverages, particularly concerning chemical migrants from FCMs, as well as a need for comprehensive nontargeted analytical techniques capable of determining unanticipated contaminants.

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“…2021, 11, 4658 2 of 18 musts are dominated by yeast which belong to Kloeckera/Hanseniaspora, and Candida genera. In the middle stages of fermentation when the concentration of ethyl alcohol rises to 3-4%, mainly species of Pichia and Metschnikowia are present [5]. After that, when ethanol concentration is high, Saccharomyces yeast dominates fermentation.…”

Section: Introductionmentioning

confidence: 99%

“…However, in the majority of cases, wine producers use starter cultures of S. cerevisiae. This approach enables obtaining wine of consistent quality [5]. Saccharomyces yeast could produce various volatile compounds-esters, especially ethyl acetate, diethyl succinate, ethyl caproate, ethyl caprylate, methyl anthranilate, aldehydes, ketones, and terpenes, e.g., linalool, linalool oxide, guaiacol, β-ionone, and citral.…”

Section: Introductionmentioning

confidence: 99%

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Januszek¹,

Satora²

2021

Applied Sciences

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Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

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Science and Technology of Fruit Wines

Cited by 25 publications

References 111 publications

Classifying Cider Apple Germplasm Using Genetic Markers for Fruit Acidity

Classifying Cider Apple Germplasm Using Genetic Markers for Fruit Acidity

An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

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