Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

Abstract

a b s t r a c tThe main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatographyemass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninetynine compounds (C 6 compounds, alcohols, monoterpenic alcohols, monoterpenic oxides, ethyl esters, acetates, volatile phenols, acids, carbonyl compounds, sulfur compounds and sugars) were identified in fruit wines. The typical composition for each fruit wine was evidenced by principal component analysis and Tukey test. The yeast UFLA CA 1162 was efficient in the fermentation of the fruit pulp used in this work. The identification and quantification of the compounds allowed a good characterization of the fruit wines. With our results, we conclude that the use of tropical fruits in the production of fruit wines is a viable alternative that allows the use of harvest surpluses and other underused fruits, resulting in the introduction of new products into the market.

Influence of spatial, edaphic and genetic factors on phenols and essential oils of Myrciaria cauliflora fruits

“…This ensures not only the linear gradient pattern in each response data to be extracted, but also more complex features such as patches or gaps, which require the quadratic and cubic terms of coordinates and their interactions to be correctly described. 15,22 In order to avoid multicolinearity, significant monomials were selected by the multivariate stepwise regression method, which retained the following terms: x 2 and y 2 (oil data), and x, y, y 2 and y 3 (phenolic data). A Monte Carlo permutation test of the trace statistics (sum of all canonical eigenvalues) confirmed the significance of the canonical relationship between each Table 2)), it represents 47.4% in phenolics and only 1.3% in oil variations.…”

“…(1) where A = (A 520 nm -A 700 nm ) pH 1.0 -(A 520 nm -A 700 nm ) pH 4.5 (2) and MW (molecular weight) = 449 g mol -1 , DF = dilution factor (50), l = 1 the cuvette pathlength in cm and e = 26900 L mol -1 cm -1 molar extinction coefficient for cyanidin 3-glucoside. Measurements were performed in triplicate.…”

“…1 In the last decade, commercial products derived from Jaboticaba have increased in number and producers aim to improve the quality of different kinds of jams, ice creams, vinegar, liquor and wines. 2 Several reports have described the antioxidant activity of fruits, which is mostly attributed to the high content of anthocyanins and flavonoids in skins. 3,4 Two depsides were identified in a bioactivity-guided fractionation, both of which exhibited antiradical activity in DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, colon cancer cell cytotoxicity and inhibition of interleukin IL-8 production, suggesting anti-inflammatory activity.…”

“…5 Phenolics and volatile compounds have been described as responsible for some organoleptic properties of the Jaboticaba wine, such as color, astringent taste and aroma. 2 Indeed, the use of chemical markers together with genetic or adaptative traits should lead to improved fruit cultivars and to a more effective process of rational economic exploitation of native fructiferous species from the Brazilian Cerrado.…”

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

“…6,7 In addition, volatile compounds, alcohols and organic acids found in jabuticaba wines and spirits have been characterized. 3,8 However, there are as yet no reports regarding the chemical changes that occur during jabuticaba fermentation process.Evaluation of Chemical Changes during Myrciaria cauliflora (Jabuticaba Fruit) Fermentation J. Braz. Chem.…”