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

被引:96
作者
Duarte, Whasley F. [1 ,2 ]
Dias, Disney R. [3 ]
Oliveira, Jose M. [2 ]
Vilanova, Mar
Teixeira, Jose A. [2 ,4 ]
Almeida e Silva, Joao B. [5 ]
Schwan, Rosane F. [1 ]
机构
[1] Fed Univ Lavras UFLA, Dept Biol, CP 3037,Campus Univ, BR-37200000 Lavras, MG, Brazil
[2] Univ Minho, IBB Inst Biotechnol & Bioengn, Ctr Biol Engn, P-4710057 Braga, Portugal
[3] Ctr Univ Lavras UNILAVRAS, BR-37200000 Lavras, MG, Brazil
[4] CSIC, Mision Biol Galicia, Pontevedra 36080, Spain
[5] Univ Sao Paulo, Dept Biotechnol, Engn Sch Lorena, BR-12602810 Lorena, SP, Brazil
关键词
Fruit wine; Saccharomyces; Fermentation biotechnology; Alcoholic beverages; Volatile compounds; SACCHAROMYCES-CEREVISIAE; DILUTION ANALYSIS; SULFUR-COMPOUNDS; FRUIT WINE; FERMENTATION; AROMA; OPTIMIZATION; MODULATION; PROFILES; ODORANTS;
D O I
10.1016/j.foodres.2010.08.003
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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 mu g/L), whereas the beverage produced with UFLA FIN 15 showed the highest concentration of acetates (2211.1 mu g/L) and total volatile compounds (5835 mu g/L). For volatile sulphur compounds. 566.5 mu g/L were found in the beverage produced with S. bayanus CBS 1505. The lowest concentration of volatile sulphur compounds (151.9 mu g/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. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码:2303 / 2314
页数:12
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