Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine

Zhao, Wenying; Jiang, Hua; Wang, Rong; Li, Shuo; Shi, JiaHui; Zhang, Zhirui

doi:10.17221/251/2021-cjfs

Cited by 1 publication

(1 citation statement)

References 22 publications

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“…However, the conditions for pectinase maceration in raspberries are typically determined based on juice yield (He et al, 2017;Wang et al, 2021). The impact of pectinase maceration techniques on the physicochemical properties of raspberry wine and their response in different raspberry varieties were studied by Zhao et al (2022). These authors used three pectinase maceration treatments (thermo-maceration, 50 • C for 1 h; normal maceration, 30 • C for 4 h; cold maceration, 10 • C for 12 h), and they concluded that the most efficient pretreatment maceration method was 10 • C for 12 h, resulting in better phenolic maintenance and color stability, associated with higher levels of ellagic acid and caffeic acid.…”

Section: Raspberry Winementioning

confidence: 99%

Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits

Bezerra,

Ribeiro,

Cosme

et al. 2024

Comp Rev Food Sci Food Safe

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Red berries have gained popularity as functional and nutritious food due to their health benefits, leading to increased consumer demand and higher production, totaling over 11,000 ktons for strawberries, raspberries, and blueberries combined in 2021. Nutritionally, strawberries, raspberries, and blueberries present high levels of vitamin C (9.7–58.8 mg/100 g dry weight [dw]), folates (6–24 µg/100 g dw), and minerals (96–228 mg/100 g dw). Due to their perishable nature, producers have utilized alcoholic fermentation to extend their shelf life, not only increasing the lifespan of red berries but also attracting consumers through the production of novel beverages. Strawberry, blueberry, and raspberry wines possess low alcohol (5.5–11.1% v/v), high acidity (3.2–17.6 g/L), and interesting bioactive molecules such as phenolic compounds, carotenoids, polysaccharides, and melatonin. Distillation holds tremendous potential for reducing food waste by creating red berry spirits of exceptional quality. Although research on red berry spirits is still in the early stages, future studies should focus on their production and characterization. By incorporating these factors, the production chain would become more sustainable, profitable, and efficient by reducing food waste, capitalizing on consumer acceptance, and leveraging the natural health‐promoting characteristics of these products. Therefore, this review aims to provide a comprehensive overview of the characteristics of strawberry, blueberry, and red raspberry in berries, wines, and spirits, with a focus on their chemical composition and production methods.

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Section: Raspberry Winementioning

confidence: 99%