Cranberries - A Crop for New Zealand?

Patel, N. H.; Broom, F. D.; Miller, S.A.

doi:10.17660/actahortic.2002.574.14

Cited by 2 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The aromatic volatiles in cranberry wines would be a key factor evaluating the wine quality. But until now, volatile profiles of cranberry wines were rarely studied, not to mention their derivation from the cranberry fruit and the fermentation process.…”

Section: Introductionmentioning

confidence: 99%

“…The volatile and aroma profile of the cranberry fruit and juice were studied previously, and characteristic aroma-active compounds were identified, such as α-terpineol. − The volatile composition is expected to be greatly affected by the growing location. However, cranberry was a relatively new crop in New Zealand (NZ), and there are few reports about the volatile profiles of NZ-grown cranberry to date …”

Section: Introductionmentioning

confidence: 99%

“…The most well-studied vinification methods on grape wines include traditional white vinification (utilizing a clear juice), traditional red vinification (maintaining skins and seeds in the must for continuous extraction during fermentation), and novel thermovinification (involving heat treatment on the must before fermentation) . Application of different vinification methods have resulted in different polyphenol contents, varietal aromas, and the color of final grape wines, whereas they have been rarely studied on fruit wines …”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification

Zhang

Kilmartin

Peng

et al. 2019

J. Agric. Food Chem.

View full text Add to dashboard Cite

This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC–MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency).

show abstract

Section: Introductionmentioning

confidence: 99%