Optimization of the fermentation conditions of musts from Pedro Ximenez grapes grown in Southern Spain. Production of higher alcohols and esters

Moreno, José María Villagrán; Medina, Manuel; García, María del Carmen Cisneros

doi:10.21548/9-2-2298

Cited by 4 publications

(5 citation statements)

References 5 publications

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Section: Validation Of the Optimized Conditionsmentioning

confidence: 99%

“…Many studies have pointed out that higher alcohols and esters make an essential and positive contribution to the quality of alcohol fermentation products [18,[30][31][32]. However, a high concentration of these compounds, especially higher alcohols, can cause the negative sensorial properties such as suppression of fruity and woody notes [31][32][33]. The total volatile yield of distillates ranged from 1605.58 mg/L to 2229.64 mg/L (Table 2), equivalent to total volatile compounds that went from 3167.79 mg/L of absolute alcohol to 3771.70 mg/L of absolute alcohol.…”

Section: Validation Of the Optimized Conditionsmentioning

confidence: 99%

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Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

et al. 2021

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Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits. Based on single-factor and three-factor influence level tests by following the Plackett–Burman design, the fermentation process from sour cherry juice concentrate and Saccharomyces cerevisiae by using Response Surface Methodology (RSM) coupled with the central composite rotatable design was investigated to optimize fermentation conditions through three variables in a defined range of temperature (1525 °C), pH (2.753.75), and total soluble solid (1830 °Brix). After eight fermentation days, production yields of alcohol and volatile compounds were a maximum of 9.02% v/v and 337.37 mg/L at an optimized temperature of 24.71 °C, pH of 3.25, and total soluble solid of 22.49 Brix. The GC-FID analysis results showed 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, and ethyl acetate were considered the major aroma compound in the cherry spirits. These results provided important information in serving the basic to develop standard fruit spirits production from sour cherry.

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Section: Validation Of the Optimized Conditionsmentioning

confidence: 99%

Section: Validation Of the Optimized Conditionsmentioning

confidence: 99%

Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

et al. 2021

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“…Consistent with previous observa tions made in the seventies (Poux, 1974), Geffroy et al (2015) recently showed that heating at 70 °C for 2 h followed by pressing at a high temperature induced a substantial increase in the concentration of amino acids in the must (from + 101% to 200%). The fermentation in liquid phase and at low temperature of high Yeast Assimilable Nitrogen (YAN) clarified musts enhanced the production of fermentative aroma compounds by the yeast (Moreno, Medina, & Garcia, 1988).…”

Section: Precursors Of 3 Mercaptohexanol and 4 Mercapto 4 Methyl 2 Pementioning

confidence: 99%

Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature

et al. 2018

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The impact of two temperature levels (50 °C and 75 °C) and heating times (30 min and 3 h) on the composition of thermovinified musts and wines from Carignan was investigated at the laboratory scale in 2014 and 2015. The heating temperature had a significant impact on the extraction of amino acids and a probable thermal degradation of anthocyanins was noted at 75 °C. In 2014, musts from grapes that underwent a heat treatment at 50 °C for 3 h had a similar level of phenolic compounds as those treated at 75 °C for 30 min. This indicates that the reduction of the heating temperature in some vintages can be compensated for through an extension of the heating period. Several grape-derived molecules were impacted by the rise in temperature and wines made from grapes treated at 50 °C in most cases contained larger concentrations of geraniol, β-citronellol, β-damascenone and 3-mercaptohexanol.

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“…In addition, the PHTL treatment had a very different composition in most fermentative volatile compounds due to the fact that the fermentation was carried out in liquid phase at a relatively low temperature on a high Yeast Assimilable Nitrogen (YAN) clarified must (Moreno et al 1988). In particular, this treatment had the highest concentrations in most ethyl esters (with the exception of ethyl butyrate, ethyl isobutyrate, ethyl 2-methylbutyrate and ethyl hexanoate), acetates, fatty acids and the lowest in fusel alcohols, in accordance with previous observations (Ferreira et al, 1996, Fisher et al 2000.…”

Section: Aroma-chemical Compositionmentioning

confidence: 99%

Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes

et al. 2015

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Experiments were carried out on Grenache, Carignan and Fer grapes in order to characterize the changes in nitrogen content of the musts, conventional enological parameters and aroma compounds of the wines induced by pre-fermentation heating of the grapes followed by alcoholic fermentation in liquid phase or in solid phase. In comparison to a standard vinification, we showed that a two-hour heat treatment at 70 °C induced a significant loss in several grape-derived aroma compounds (terpenols, norisoprenoids and some phenols) associated with an increase in α-terpineol, guaiacol and 2,6-dimethoxyphenol, which suggests thermal degradation. A significant increase in most of the ethyl esters, in acetates and in fatty acids were observed in wines fermented in liquid phase, together with a decrease in fusel alcohols. The substantial modification in the amino acid composition of the must seems to be a crucial element for the understanding of these changes.

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Optimization of the fermentation conditions of musts from Pedro Ximenez grapes grown in Southern Spain. Production of higher alcohols and esters

Cited by 4 publications

References 5 publications

Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature

Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes

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