Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs

Lee, Je-Hyuk; Kang, Tae-Ho; Um, Byung-Hun; Sohn, Eun‐Hwa; Han, Woo-Cheul; Ji, Seol-Hee; Jang, Ki‐Hyo

doi:10.1007/s10068-013-0181-y

Cited by 15 publications

(23 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The volatile flavor compounds contribute to the characteristic aroma of apple wine that determine quality and value of apple wine (Satora and others ; Pino and Queris ). On the one hand, different apple varieties, maturity, storage conditions, and processing parameters can vary the flavor characteristics and other quality parameters of apple wine (Boylston ad others ; Lee and others ); on the other hand, the production of volatile aroma compounds during apple wine making is influenced by the fermentation parameters, yeast strain, aging condition, and so on. Different aroma components contribute to the development of specific and unique flavor pattern of different types of apple wine.…”

Section: Introductionmentioning

confidence: 99%

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Peng

Chen

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

Fermentation temperature strongly affects yeast metabolism during apple wine making and thus aromatic and quality profiles. In this study, the temperature effect during apple wine making on both the key aroma compounds and sensory properties of apple wine were investigated. The concentration of nine key aroma compounds (ethyl acetate, isobutyl acetate, isopentylacetate, ethyl caprylate, ethyl 4-hydroxybutanoate, isobutylalcohol, isopentylalcohol, 3-methylthio-1-propanol, and benzeneethanol) in apple wine significantly increased with the increase of fermentation temperature from 17 to 20 °C, and then eight out of the nine key aroma compounds with an exception of ethyl 4-hydroxybutanoate, decreased when the temperature goes up 20 to 26 °C. Sensory analysis showed that the apple wine fermented at 20 °C had the highest acceptance for consumers. Fermentation at the temperature of 20 °C was therefore considered to be the most suitable condition using the selected yeast strain (Saccharomyces cerevisiae AP05) for apple wine making. Changes in the fermentation temperature can considerably affect the production of key aroma compounds and sensory profiles of apple wine. These results could help apple wine producers make better quality production for consumers at the optimal fermentation temperature.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Peng

Chen

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…To validate the optimum combination of those three independent parameters, three confirmatory experiments were performed under the optimum fermentation conditions. Significance of the difference between confirmatory experiment and predicted values was tested using the t-test 4 International Journal of Food Science (α = 0:05). Investigating the adequacy of experimental data is quantified by…”

Section: Experimental Uncertainty Total Uncertainties Of the Predictmentioning

confidence: 99%

“…The total quality of these fruit wine can be improved by applying medicinal herbs and other fruits during its fermentation process [1][2][3]. For instance, the study report by Lee et al [4] indicated that the total phenol content, anthocyanin content, and brightness were higher in apple wine incorporating with medicinal herb fermentation than in normal apple wine. In addition, Lee and Chen [5] studied on the utilization of ball-milled achenes in strawberry wine fermentation to increase the levels of ellagic acid and total phenol content up to 19.72% and 52.37%, correspondingly.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

Tsegay

Lemma

2020

International Journal of Food Science

View full text Add to dashboard Cite

Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p<0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53±0.84% (v/v), total phenol content 651.6±54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83±0.29. The Lantana camara fruit juice concentration added had shown significant (p<0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.

show abstract

“…Chung et al (7) studied applying ultrafiltration for processing of apple wine. Recently, brewing "ice apple wine" using Saccharomyces cerevisiae SS89 (8), which has a glucose tolerance characteristic, and quality characteristics of apple wines with medicinal herbs (9) were reported. Various processing conditions such as pre-treatment, the fermentation process, and temperature are necessary to produce high quality apple alcoholic beverages (10)(11)(12).…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash

Won

Seo

Kwak

et al. 2015

JFN

View full text Add to dashboard Cite

ABSTRACT:The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P＜0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00∼2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P＜0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.

show abstract

Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs

Cited by 15 publications

References 7 publications

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

Quality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash

Contact Info

Product

Resources

About