Wine and Vinegar Production From Tropical Fruits

Maldonado, Oscar; Rolz, C.; Cabrera, Sheryl Schneider de

doi:10.1111/j.1365-2621.1975.tb02178.x

Cited by 32 publications

(17 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Nevertheless, the true aroma of roselle flower itself has yet to be reported. The appealing color and acidic sweet taste of roselle extract, provides a plausible substitute for grapes deficiency affecting the wine industry in the tropics passively (Maldonado, Rolz, & de Cabrera, 1975).…”

Section: Introductionmentioning

confidence: 99%

Volatiles and primary metabolites profiling in two Hibiscus sabdariffa (roselle) cultivars via headspace SPME - GC-MS and chemometrics

Farag

Rasheed

Kamal

2015

Food Research International

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Volatiles and primary metabolites profiling in two Hibiscus sabdariffa (roselle) cultivars via headspace SPME - GC-MS and chemometrics

Farag

Rasheed

Kamal

2015

Food Research International

View full text Add to dashboard Cite

“…Tropical fruits have been used as substrates for the production of wines [2][3][4]. In the tropics, fruits grow in abundance, even in the wild.…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS

2010

View full text Add to dashboard Cite

Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this study the volatile aroma composition of two varieties of mango wine were determined to differentiate and characterize the wines. The wine was produced from the fruits of two varieties of mango cultivars namely Banginapalli and Alphonso. The volatile compounds formed in mango wine were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Thirty-two volatile compounds in wines were in lower concentration. Apart from the ethanol (8.5 ± 0.28 and 7.2 ± 0.28% v/v), 1-propanol (54.11 ± 0.33 and 42.32 ± 0.57 mg/l), isobutyl alcohol (102 ± 1.57 and 115.14 ± 2.88 mg/l) and isoamyl alcohol (123 ± 2.88 and 108.40 ± alcohols in the mango wines produced from the fruits of Banginapalli and Alphonso respectively. Ethyl acetate (35 ± 0.57 and 30.42 ± 1.15 mg/l) was the major ester component in both wines produced. Besides, other esters like ethyl octonoate, ethyl hexanoate and ethyl decanoate were also present in the wines. Cyclohexane methanol (1.45 ± 0.11 mg/l) was present only in wine made from Banginapalli was found only in Alphonso wine. The results demonstrate that the wine prepared from Banginapalli variety had better aroma composition and good taste than that from the Alphonso variety.

show abstract

“…Non-availability of grapes, the fruit of choice for wine production in the tropics has necessitated the use of alternative fruits in the production of wine in Nigeria and other tropical countries 1,2,16,17 . Tropical wines are subjectively perceived as inferior in quality on the basis of flavour, aroma, bouquet, and colour 3 .…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Coloured Wine Produced from Roselle (Hibiscus sabdariffa) Calyx Extract

Alobo¹,

Offonry

2009

Journal of the Institute of Brewing

View full text Add to dashboard Cite

J. Inst. Brew. 115(2), 91-94, 2009Wine was produced from roselle (Hibiscus sabdariffa) calyx extract using strains of Saccharomyces cerevisiae and subjected to physico-chemical analyses using standard analytical methods. Imported commercial red wine was used as the reference for sensory evaluation. The results showed that ameliorated roselle calyx extract (must) had 4.21% protein, 0.69% titratable acidity, and 21°Brix total soluble solids. The roselle calyx wine had a pH value of 3.43, a titratable acidity of 0.75%, and an alcohol content of 10.8% (w/v), which were all within values for grape wine. Total anthocyanin (TACY) content and total colour density (TCD) of the wine was 22.26 abs/mL and 25.20 abs/mL, respectively. The sensory properties of the roselle wine showed no significant difference with those of the imported red wine and it appears that roselle calyx could be used to produce acceptable coloured wine.

show abstract

Wine and Vinegar Production From Tropical Fruits

Cited by 32 publications

References 2 publications

Volatiles and primary metabolites profiling in two Hibiscus sabdariffa (roselle) cultivars via headspace SPME - GC-MS and chemometrics

Volatiles and primary metabolites profiling in two Hibiscus sabdariffa (roselle) cultivars via headspace SPME - GC-MS and chemometrics

Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS

Characteristics of Coloured Wine Produced from Roselle (Hibiscus sabdariffa) Calyx Extract

Contact Info

Product

Resources

About