Preparation of Musts and Juice

Boulton, Roger B.; Singleton, Vernon L.; Bisson, Linda F.; Kunkee, Ralph E.

doi:10.1007/978-1-4615-1781-8_3

Cited by 3 publications

(1 citation statement)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Related to the type of compounds identified as VIP variables, amyl alcohols are produced by deamination and decarboxylation from isoleucine and leucine during fermentation. , An increased concentration of them can negatively affect the aroma of the spirit, even though they are very important alcohols for the total flavor. Those compounds (active amyl and isoamyl alcohol) are usually correlated to the nitrogen available to the yeast in the matrix, according to Rapp and Versini .…”

Section: Results and Discussionmentioning

confidence: 99%

Volatile Profile in Greek Grape Marc Spirits with HS-SPME-GC-MS and Chemometrics: Evaluation of Terroir Impact

Tsapou,

Dourtoglou,

Dourtoglou

et al. 2023

ACS Omega

View full text Add to dashboard Cite

Greek grape marc spirits, although being traditional products, have lately attracted increasing attention as a revisited spirit product category. A headspace solid-phase microextraction coupled to the gas chromatography−mass spectrometry method was optimized in order to determine the volatile composition of 39 samples of grape marc spirits from eight major geographical regions of Greece and 4 protected designations of origin (PDOs). This untargeted analysis approach yielded the identification and quantification of 200 volatiles characterizing those products. Principal component analysis and partial least-squares-discriminant analysis (PLS-DA) combined with the volatile matrix were further employed to identify terroir denomination. Initial results showed a clear separation of the PDO products from Tyrnavos from the rest. Variable importance in projection data pretreatment was further adopted, and with 31 volatiles subsequently used with PLS-DA, products were correctly classified according to region of origin at 76.92% and for 3 out of 4 PDO denominations at 100%.

show abstract

Section: Results and Discussionmentioning

confidence: 99%

Volatile Profile in Greek Grape Marc Spirits with HS-SPME-GC-MS and Chemometrics: Evaluation of Terroir Impact

Tsapou,

Dourtoglou,

Dourtoglou

et al. 2023

ACS Omega

View full text Add to dashboard Cite

show abstract

Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models

Wong

Siow

2014

J Food Sci Technol

View full text Add to dashboard Cite

Red-fleshed dragon fruit (Hylocereus polyrhizus) is rich in antioxidants. The aim of this study was to determine the effects of heat pasteurization, pH adjustment, ascorbic acid addition as well as storage under agitation and light or dark condition on betacyanin content in red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate. The concentrate was produced by concentrating clarified red-fleshed dragon fruit juice in a rotary evaporator at 40°C. UV-Visible spectrophotometer was used for analyzing betacyanin content. Addition of 0.25 % ascorbic acid, pH 4.0, and pasteurization at 65°C for 30 min were selected as the best processing conditions to retain betacyanin content in red-fleshed dragon fruit juice. Storage at the agitation speed of 220 rpm showed that the concentrated samples had higher betacyanin stability compared to juice, while both juice and concentrate had almost similar betacyanin stability when tested for storage in the presence of light. In summary, ascorbic acid stabilized betacyanin in both juice and concentrate at agitated or nonagitated conditions. In contrast, light degraded betacyanin in both juice and concentrate models.

show abstract