Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/35306

TitleSystematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation
Author(s)Coelho, Eduardo
Vilanova, Mar
Genisheva, Zlatina Asenova
Oliveira, J. M.
Teixeira, J. A.
Domingues, Lucília
KeywordsAlcoholic fermentation
mathematical modelling
antioxidant activity
chemical-sensory correlation
Issue dateJul-2015
PublisherElsevier
JournalLWT - Food Science and Technology
CitationCoelho, E.; Vilanova, Mar; Genisheva, Zlatina Asenova; Oliveira, J. M.; Teixeira, J. A.; Domingues, Lucília, Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation. LWT - Food Science and Technology, 62(2), 1043-1052, 2015
Abstract(s)This work presents an optimized approach alongside with the mathematical models describing the production of fruit wines, using fruit concentrates as an alternative to attain the desired ethanol yields and enhance organoleptic and functional properties. Box-Behnken design was used for modeling and optimization of ethanol yield and productivity in banana, orange, cherry and mango concentrates fermentations. Optimization allowed ethanol yields of 72.3±2.08 g.L-1 in orange, 101±1.78 g.L-1 in mango, 66.1±4.02 g.L-1 in cherry and 98.2±7.88 g.L-1 in banana with maximal productivities of 0.4±0.0 g.L-1.h-1, 1.0±0.1 g.L-1.h-1, 1.7±0.2 g.L-1.h-1 and 1.0±0.1 g.L-1.h-1, respectively. Evaluation of total antioxidant activity by FRAP demonstrated fruit wines potential for the development of foods and formulations with functional properties, attaining 22.6±0.46 mmol.L-1 for orange, 7.14±0.77 mmol.L-1 for mango, 28.0±1.84 mmol.L-1 for cherry and 9.54±0.89 mmol.L-1 for banana wines. Characterization of aroma active compounds was performed by GC-MS and sensory evaluation by trained panelists. All fruit wines had good acceptance with cherry wine presenting the highest overall preference, followed by orange, mango and banana wines. Correlation between chemical and sensory properties was established with PLSR2 between analytical and sensory data, which allowed an insight of chemical composition impact in consumer perceived quality.
TypeArticle
URIhttp://hdl.handle.net/1822/35306
DOI10.1016/j.lwt.2015.02.020
ISSN0023-6438
e-ISSN0023-6438
Publisher versionhttp://www.sciencedirect.com/science/article/pii/S0023643815001231
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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