Fermentation temperature and the phenolic and aroma profile of persimmon wine

Abstract

Persimmon wine may offer nutritional and medicinal value as it contains compounds that may be beneficial to health. Product quality is impacted by fermentation and this study investigated the influence of different fermentation temperatures on the phenolic content, aroma profile and antioxidant activity of persimmon wine. Low ethanol concentration and high residual sugar content were found in wine fermented at low temperature (15°C) leading to sluggish fermentation. The majority of phenolic compounds determined by spectrophotometric and HPLC methods increased as temperature increased from 15 to 25°C, and then decreased at 30°C. However, total tannins, total flavonids and antioxidant activity, including reducing power and radical scavenging with DPPH, hydroxyl and ABTS, were enhanced by elevated temperature. For wine aroma, GC–MS demonstrated increased isoamyl alcohol, phenylethyl alcohol, acetic acid 2‐phenylethyl ester, decanoic acid ethylester and 1‐butanol‐3‐methyl‐acetate. These results provided some basic insights for the quality control and commercial development of persimmon wine. © 2018 The Institute of Brewing & Distilling

Influence of fermentation conditions on the polyphenols, total flavonoids, and antioxidant properties of wine produced from Burans petals

“…These results were similar to the study by Liu et al. (2018) in persimmon wine. On the other hand, TPC decreased slightly with an increase in TSS of Burans must from 22 to 26°Bx.…”

“…However, when temperature increases from 31 to 34°C and pH increased from 3.50 to 4.30, the TFC of wine increased from 445 to 1,056 mg QE/L. This result was similar with previous researcher (Liu et al., 2018) who observed the maximum TFC at elevated temperature in persimmon wine. The outcoming trend is similar with the study by Eddine et al.…”

Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

“…Kim et al observed that the production of certain metabolites in tomato vinegar depended on the strain of acetic acid bacteria used and that the fermentation temperature also had a significant influence on the production of such metabolites [45]. Table 3 indicates the mean relative areas of the volatile compounds in the vinegars produced at 30 • C and at 37 • C. It can be observed that most of the volatile compounds reached higher concentration values in the vinegar that had been produced at 30 • C compared to those corresponding to the vinegar produced at 37 • C. According to Liu et al, the aroma compounds and their concentrations were influenced by the fermentation temperature, so that as the temperature was increased, the number of volatiles would decrease [46]. Consequently, certain compounds, such as 1,3-dioxolane, 2,4,5-trimethyl-, 1-hexanol, 3-hexen-1-ol (E), 3-hexen-1-ol (Z), cyclopentene or trans-2-cis-6-nonadienal, would even disappear when the acetic fermentation was conducted at 37 • C. These changes in the concentration of certain compounds could be explained by their possible reduction by evaporation when submitted to high temperatures (37 • C), which, in some cases, might lead to their total disappearance [15].…”

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

“…Higher alcohols such as isoamyl alcohol and phenylethyl alcohol are produced in the range of fermentation temperature 15 to 30°C. Besides, esters are the main contributors of fruity aroma and sensory character of wine which are significantly influenced by fermentation temperature [36]. The reason for the change in the sensory property of wine could be due to fermentation temperatureenhanced biomolecules solubility from the fermenting substrate.…”