Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

Duarte, Whasley Ferreira; Dias, Disney Ribeiro; Pereira, Gilberto Vinícius de Melo; Gervásio, Ivani Maria; Schwan, Rosane Freitas

doi:10.1007/s10295-009-0526-y

Cited by 79 publications

(86 citation statements)

References 36 publications

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“…Any fruit with enough fermentable sugars content is able to be used for winemaking applying similar technology as utilized with grapes. Therefore these products could be named as "wine of […]" (Brown et al, 1989;Ward, 1991;Varnam & Sutherland, 1997;Duarte et al, 2009). Fruit wines might be considered beneficial for health possibly related to their antioxidant activity (Nuengchamnong & Ingkaninan, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of orange winemaking variables on antioxidant activity and bioactive compounds

et al. 2015

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Ascorbic acid, carotenoids and polyphenols stand out among the orange juice natural antioxidants. The winemaking process affects their bioavailability and bioactivity. Antioxidant activities (AA) were estimated in different process conditions to asses those properties. The AA and their correlation with ascorbic acid, total phenolics and carotenoids content were calculated. The variables and levels analyzed were: pasteurized and natural must (PJ and NJ), pH 3.5 and 4.0 and fermentation temperatures at 10°C and 20°C. Statistically significant differences (α=0.05) were found among bioactive compounds concentrations. Antioxidant compounds concentration was higher in raw material than in orange wine. Juice pasteurization caused the major losses while subsequent vinification affects them to a lesser extent. Highest antioxidants retention was measured in wines from JN fermented at pH 3.5 and 10 °C (JN-3.5-10) followed by wines from JP and fermented at the same conditions (JP-3.5-10). AA determined by DPPH showed a positive and close correlation with FRAP, while ABTS showed a low correlation with former assays. Juice pasteurization process and fermentation temperature influenced bioactive compound reduction which correlates with the AA variation.

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Section: Introductionmentioning

confidence: 99%

Effects of orange winemaking variables on antioxidant activity and bioactive compounds

et al. 2015

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“…Although the number of studies on wine (8)(9)(10)(11)(12)) and vinegar production from fruits has increased (13)(14)(15)(16)(17)(18), very few studies are available on the production of jabuticaba vinegar. The industrial production of vinegar varies according to the used method, the raw materials, and the type of vinegar to be produced.…”

Section: Introductionmentioning

confidence: 99%

Vinegar Production from Jabuticaba Fruits (Myrciaria jaboticaba) Using Immobilized Acetic Acid Bacteria

Dias

Silva

Souza

et al. 2016

Food Technol. Biotechnol.

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SummaryCell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and Saccharomyces cerevisiae CCMA 0200 was used to ferment the must for jabuticaba wine production. Sugars, alcohols (ethanol and glycerol) and organic acids were assayed by high-performance liquid chromatography. Volatile compounds were determined by gas chromatography-fl ame ionization detector. The ethanol content of the produced jabuticaba wine was approx. 74.8 g/L (9.5 % by volume) aft er 168 h of fermentation. Acetic acid fermentation for vinegar production was performed using a mixed culture of immobilized A. aceti CCT 0190 and G. oxydans CCMA 0350 cells. The acetic acid yield was 74.4 % and productivity was 0.29 g/(L·h). The vinegar had particularly high concentrations of citric (6.67 g/L), malic (7.02 g/L) and succinic (5.60 g/L) acids. These organic acids give a suitable taste and fl avour to the vinegar. Seventeen compounds (aldehydes, higher alcohols, terpene, acetate, diether, furans, acids, ketones and ethyl esters) were identifi ed in the jabuticaba vinegar. In conclusion, vinegar was successfully produced from jabuticaba fruits using yeast and immobilized mixed cultures of A. aceti and G. oxydans. To the best of our knowledge, this is the fi rst study to use mixed culture of immobilized cells for the production of jabuticaba vinegar.

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“…This was a shorter period compared with that of indigenous gabiroba yeasts, which showed an average of 14 days for total sugar consumption. 29 Fermentative by-products glycerol and methanol were detected only after the sixth day due to the overlap of sugar signals before this day (Figures 1 and 2). Methanol was produced during the fermentative maceration of the skins by the enzymatic hydrolysis of methoxy groups from the pectin moieties; its concentration (0.21 g kg -1 ) did not reach the legal limit of 0.35 g L -1 .…”

Section: Resultsmentioning

confidence: 99%

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

Fortes¹,

Naves²,

Ferri³

et al. 2012

J. Braz. Chem. Soc.

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Ácidos orgânicos, açúcares, álcoois, compostos fenólicos, propriedades de cor, pH e acidez titulável foram monitorados durante fermentação comercial de jabuticaba (Myrciaria cauliflora) através da espectroscopia de ressonância magnética nuclear (NMR) de 1 H, ensaios espectrofotométricos e métodos usuais de análise. Os dados coletados foram analisados por meio de análise de componentes principais (PCA), agrupamentos (HCA) e correlação canônica (CCA). Dois grupos de amostras foram reconhecidos, e as variáveis responsáveis pela separação foram açúcares, antocianinas, álcoois, tonalidade e ácidos acéticos e succínico. A análise de correlação canônica confirmou a influência dos álcoois (etanol, metanol e glicerol), ácidos orgânicos (ácidos cítrico, acético e succínico), pH e acidez titulável na extração e estabilidade das antocianinas e copigmentos. Consequentemente, as propriedades de cor também foram afetadas pelas variações nos níveis de compostos fenólicos durante o processo de fermentação.Organic acids, sugars, alcohols, phenolic compounds, color properties, pH and titratable acidity were monitored during the commercial fermentation of jabuticaba (Myrciaria cauliflora) by 1 H nuclear magnetic resonance (NMR) spectroscopy, spectrophotometric assays and standard methods of analysis. Data collected was analyzed by principal component (PCA), hierarchical cluster (HCA) and canonical correlation (CCA) analyses. Two sample groups were distinguished and the variables responsible for separation were sugars, anthocyanins, alcohols, hue and acetic and succinic acids. The canonical correlation analysis confirmed the influence of alcohols (ethanol, methanol and glycerol), organic acids (citric, succinic and acetic acids), pH and titratable acidity on the extraction and stability of anthocyanins and copigments. As a result, color properties were also affected by phenolic variation throughout the fermentative process.Keywords: jabuticaba, phenolic compounds, sugars, organic acids, NMR, chemometrics Introduction Jabuticaba (Myrciaria cauliflora Berg.) is a Brazilian fruit that bears an edible purplish-black sweet fruit. It has a slightly acid taste and is rich in phenolic compounds, such as anthocyanins, flavonoids, tannins and depsides, which are responsible for antioxidant and anti-inflammatory activities, as well as for colon cancer cell cytotoxicity. 1 High sugar content of jabuticaba makes it suitable for jam, juice, liqueur and wine production. 2 Wines made from jabuticaba have shown great acceptance in sensory analysis and a higher antioxidant activity than grape wines in a β-carotene/linoleic acid system. 3,4 Several fruit wines have been made from Brazilian tropical fruits such as cashew, 5 cacao, gabiroba, umbu and cupuaçu. 3 Such industrial processing is an alternative to prevent post-harvesting losses and to promote exotic fruit production, allowing a more rational use of Cerrado and Amazonian biomes (Brazil). Like most beverages, fruit wines not only have to be in accordance with the current legislation but also ac...

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Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

Cited by 79 publications

References 36 publications

Effects of orange winemaking variables on antioxidant activity and bioactive compounds

Effects of orange winemaking variables on antioxidant activity and bioactive compounds

Vinegar Production from Jabuticaba Fruits (Myrciaria jaboticaba) Using Immobilized Acetic Acid Bacteria

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

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