Organic acid metabolism in cider and perry fermentations. III.—Keto‐acids in cider‐apple juices and ciders

Whiting, G. C.; Coggins, R. A.

doi:10.1002/jsfa.2740111205

Cited by 25 publications

(10 citation statements)

References 13 publications

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“…Several factors inXuence the excretion of pyruvic acid, including yeast strain and medium composition. Thiamine deWciency, which usually caused by addition of SO 2 has been reported to increase the amount of excreted pyruvic acid six times, and adequate supply lowered its excretion [3,5]. Table 1 shows that the addition of 0.3 mg/L of thiamine to apple juice can eVectively decrease about 29.0% pyruvic acid in cider.…”

Section: Organic Acidmentioning

confidence: 98%

“…The nature of the processes carried out in the brewing of cider is aVected by the quantity and kind of acids present in apples. For example, pyruvic acid, an important intermediate product during the Embden-Meyerhof-Parnas (EMP) pathway, is aVected signiWcantly by sulWde dioxide, and indicates the course of fermentation [2,3]. Malic acid is the main organic acid in apple juice, and can be assimilated by some yeast, resulting in its decrease varying from 5 to 40% [5].…”

Section: Introductionmentioning

confidence: 99%

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Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

Hong

Zhou

et al. 2008

Eur Food Res Technol

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An eYcient method for analyzing ten organic acids in food, namely citric, pyruvic, malic, lactic, succinic, formic, acetic, adipic, propionic and butyric acids, using HPLC was developed. Boric acid was added into the mobile phase to separate lactic and succinic acids, and a post-column buVer solution [5 mmol/L p-toluensulfonic acid (p-TSA) + 20 mmol/L bis (2-hydroxyethyl) iminotris (hydroxymethyl) methane (bis-tris) + 100 mol/L sodium ethylenediaminetetraacetic (EDTA-2Na)] was used to improve the sensitivity of detection. The average spiked recoveries for the ten organic acids ranged from 82.9 to 127.9% with relative standard deviations of 1.44-4.71%. The linear ranges of determination were from 15 to 1,000 mg/L with correlation coeYcients of 0.9995-0.9999. The metabolism of organic acids in cider, and the eVect of nutrients including diammonium phosphate (DAP), thiamine, biotin, niacinamide and pantothenic acid on their metabolism, were studied using this method of analysis. We found that before cider brewing, additions of 200 mg/L DAP and 0.3 mg/L thiamine to apple juice concentrate results in a high quality cider.

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Section: Organic Acidmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

Hong

Zhou

et al. 2008

Eur Food Res Technol

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“…Pyruvic acid, an intermediate of the Embden-Meyerhof-Parnas scheme, is excreted by yeast during fermentations, sometimes in high concentrations. In wine fermentation the maximum concentration occurs when approximately half the sugar has been fermented (Whiting and Coggins, 1960). Subsequently, pyruvate is taken up by the yeast and metabolized further.…”

Section: Introductionmentioning

confidence: 99%

Interactions between Grape Anthocyanins and Pyruvic Acid, with Effect of pH and Acid Concentration on Anthocyanin Composition and Color in Model Solutions

Romero

1999

J. Agric. Food Chem.

105

100

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The formation of vitisin A, an anthocyanin formed naturally in small quantities in maturing port wines, was studied in model wine solutions at a range of pH values (2.0-4.5) and pyruvate concentrations [molar ratios of pyruvic acid to total anthocyanins (PA/TA) ranging from 12.20 to 172.40]. Additionally, the effect of vitisin A formation on the color changes of these model wines was evaluated. Vitisin A was formed through the interaction between malvidin 3-glucoside and pyruvic acid, and vitisin A in acylated forms, having the 6-position of the sugar acylated with acetic acid (3-acetylvitisin A) and p-coumaric acid (3-p-coumarylvitisin A), formed through the interaction between pyruvic acid and malvidin 3-acetylglucoside and malvidin 3-p-coumarylglucoside, respectively; their identities were confirmed by spectral analysis and FABMS. The maximum formation of these new anthocyanin derivatives was at pH 2. 7-3.0, at the higher pyruvic acid concentration (PA/TA of 172.40 units). The vitisins A caused changes in the color of the solution and expressed about 11 times (pH 3) to 14 times (pH 2) more color than the normal anthocyanins. On aging, the model solutions changed from a bluish red, attributable to the main anthocyanins present, to a slightly more orange red, attributable to the vitisin compounds. The aged models containing vitisins A were all much redder than the more red-brown color of the models aged without pyruvic acid.

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“…Due to its particular vinification process, the concentration of vitisin A is very high: 51.2 mg/L for Touriga Nacional Port wines, for example [78]. Indeed, wine fortification after alcoholic fermentation allows greater availability of pyruvic acid [79], which leads to reaching the highest contents shortly after fermentation and during the first year of ageing, followed by a slow decline [80]. After one year of ageing in barrels, the contents decrease by about 15-25% and about 70% after two years, whereas it is not so much important during bottle ageing (9-18%).…”

Section: Colour Developmentmentioning

confidence: 99%

Port Wine: Production and Ageing

Milheiro¹,

Cosme²,

Filipe-Ribeiro³

et al. 2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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Port wine is a traditional and worldwide renowned fortified wine produced in the Douro Demarcated Region (DDR) Northeast of Portugal by specific and traditional winemaking practices. The final quality and uniqueness of the different Port wine styles are highly dependent on the ageing process, namely time, temperature and oxygen levels that will ultimately dictate the type and extension of the chemical changes that occur during this process. These chemical changes occurring during the Port wine ageing process results in significant changes in colour and aroma according to the different ageing conditions employed for the different Port wine styles. This chapter intends to give a broad and generic overview of the known and potential chemical changes occurring during ageing of Port wine that are responsible for the changes in the sensory profile observed during the ageing process. Also, the known chromatic and aromatic characteristics of the different Port wine styles and the specific ageing processes, reductive or oxidative, are reviewed.

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Organic acid metabolism in cider and perry fermentations. III.—Keto‐acids in cider‐apple juices and ciders

Cited by 25 publications

References 13 publications

Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

Interactions between Grape Anthocyanins and Pyruvic Acid, with Effect of pH and Acid Concentration on Anthocyanin Composition and Color in Model Solutions

Port Wine: Production and Ageing

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