This study involved the production of special fruit ale beers with different concentrations (100:0%, 75:25%, 50:50% and 25:75% v/v) of barley malt and persimmon juice from the ‘Rojo Brillante’ variety. Fermentation took place under beer quality control parameters and the influence of persimmon juice on beer quality was investigated. Colour, turbidity, pH, titratable acidity, total soluble solids, sugars, organic acids, total phenolic compounds, antioxidant capacity and ethanol formation were determined during the fermentation process. These fruit beers, whose alcoholic contents were within the standards (3.6–5.63% v/v ethanol), were characterized by a normal acid pH (3.97–4.13) with citric and lactic acids the most abundant organic acids, a clear golden colour without turbidity [2.05–2.83 European Brewery Convention units], intermediate total phenolic compound values (283.0–327.1 mg GAE/L) and antioxidant activities between 1.65 and 5.78 mm TE/L. The persimmon beverage which contained 75% fruit juice was the most valued and preferred by the panelists followed by the 50:50% wort–persimmon beer. Copyright © 2017 The Institute of Brewing & Distilling

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Three craft ale beers contained 5, 10 and 20 g/L Hibiscus sabdariffa L. aqueous powered extract (HS) were submitted to a forced aging process for 7 days at 45°C, and the changes with time of physicochemical parameters, anthocyanins, total phenolic compounds (TPC) and antioxidant activities (AOX) were monitored. The determination of the individual characteristics of the 20 g/L HS beer after forced aging indicates that it was characterized by low pH and browning index, slight red hue, and high TPC content and AOX. It becomes clear that HS extract had a noticeable effect on the acidity and colour of beer and it was an important source of phenolics and anthocyanins, compounds with AOX. When the evolutions of the general parameters were compared, hibiscus beer showed the weakest tendency to age, giving as result lesser red colour loss and AOX owing to a low anthocyanin degradation and brown pigment formation.

Vitis vinifera L cv Monastrell is the main red grape variety grown for vinification in the Denomination of Origin Jumilla (southeast Spain). Different strategies are still being tested to optimize available resources both in terms of the environment and to achieve wines with better organoleptic and functional characteristics. The objective of this work was to combine two strategies: the application of methyl jasmonate (MeJ), benzothiadiazole (BTH), and methyl jasmonate + benzothiadiazole (MeJ + BTH) elicitors to Monastrell leaves, and pre-fermentative cold maceration. During two seasons, the experiment was carried out to improve the extraction of the phenolic compounds, whose levels may have increased following the application of elicitors in the field, and to assess the effect of both strategies on the wine quality. Discriminant analysis revealed that independently of the meteorological conditions during both years, the pre-harvest response to the application of elicitors MeJ, BTH, and MeJ + BTH, induced increases in total anthocyanin concentration of the treated grapes, allowing the distinction of the treatments. This analysis also allowed the distinction between the types of maceration used, showing greater extraction of phenolic compounds by the application of low temperature, giving wines with a higher index of total phenols, a greater intensity of color, and a lower luminosity.

BACKGROUND: Aromatic compounds are responsible for the final quality of wines. A semi-quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography-solid phase microextraction-mass spectrometry.RESULTS: On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential. CONCLUSION: The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo.The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. Physicochemical determinations in grapes and winesThe harvested grapes were taken to the winery, where ∘ Brix was measured in each sample to check the ripening stage using a Refractometer Atago RX-5000X (Atago CO, Ltd, Tokyo, Japan). In addition, total acidity (g L -1 ) and pH levels were measured at the end of alcoholic fermentation using a Metrohm 824 (Metrohm AG, Herisau, Switzerland) with a glass electrode (6.0233.100; Metrohm, Herisau, Switzerland) and percentage alcohol was measured (v/v) with an a Wine Anton Paar SP-1 M Alcolyzer (Anton Paar GmbH, Graz, Austria). Isolation of volatile compounds by SPMETen millilitres of each sample was taken from each wine and added to 20-mL vials, and then 25 μL of an internal standard 2-octanol J Sci Food Agric 2020; 100: 38-49