The Chemistry and Biochemistry of the Sweetness of Sugars

Lee, Cheang-Kuan

doi:10.1016/s0065-2318(08)60140-7

Cited by 49 publications

(22 citation statements)

References 241 publications

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“…Owing to the sweetening power of fructose (approximately twice that of glucose), these conditions provided very sweet wines. 30 Maximum ethanol concentrations (all around 114 g L −1 ) corresponded to ethanol percentages of 14.3% (v/v), being very close to the values calculated taking into account the Table 2 for experiments (a) 5, (b) 6, (c) 7, (d) 8 and (e) 9. Standard deviations were below 2.6% of the mean.…”

Section: Fermentation Kinetics Inoculated Cultures At 28supporting

confidence: 83%

Fermentation kinetics and chemical characterisation ofvino tostado, a traditional sweet wine from Galicia (NW Spain)

Cortés¹,

Salgado

Rivas

et al. 2009

J. Sci. Food Agric.

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The spontaneous fermentation at 12 degrees C and all fermentations conducted with the commercial yeast gave vino tostado of adequate quality, while the spontaneous fermentation at 28 degrees C was sluggish. High-temperature fermentations led to sweeter wines with higher volumetric productivities, although low-temperature fermentations produced better wines in terms of higher glycerol and lower acetic acid levels. Fructose was the only sugar to be consumed during spontaneous fermentations, while both glucose and fructose were consumed during fermentations of the inoculated musts, with preference for each monosaccharide depending on temperature.

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Section: Fermentation Kinetics Inoculated Cultures At 28supporting

confidence: 83%

Fermentation kinetics and chemical characterisation ofvino tostado, a traditional sweet wine from Galicia (NW Spain)

Cortés¹,

Salgado

Rivas

et al. 2009

J. Sci. Food Agric.

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“…Glucose and fructose were simultaneously consumed from the beginning to 27±4.2 g/L and 48±9.6 g/L, respectively. As the sweetening power of fructose is higher than glucose (approximately twice), it is expected that these conditions provided very sweet drinks [Lee, 1987]. At the time that the fermentations stopped, the ethanol content was equal to 59.5±0.42 g/L.…”

Section: Mead Fermentationsmentioning

confidence: 99%

Influence of Sweetness and Ethanol Content on Mead Acceptability

Gomes

Dias

Cadavez

et al. 2015

Pol. J. Food Nutr. Sci.

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Mead is a traditional alcoholic beverage obtained by fermenting mead wort; however, its production still remains frequently an empirical exercise. Different meads can be produced, depending on fermentation conditions. Nevertheless, to date few studies have been developed on factors that may infl uence mead quality. The main objective of this work was to study the infl uence of sweetness and ethanol content on mead acceptability. Different meads were produced with two sweetness levels (sweet and dry meads) and three ethanol contents (18, 20, 22% (v/v)), adjusted by brandy addition. Afterwards, meads acceptability was evaluated by sensory analysis through a consumers' panel (n=108) along with chemical analysis by HPLC-RID of glucose, fructose, ethanol, glycerol and acetic acid.The sweet (75 g glucose+fructose /L) and dry (23 g glucose+fructose /L) meads presented glycerol contents equal to 5.10±0.54 and 5.96±0.95 g/L, respectively, that were desirable since glycerol improves mead quality. Low concentrations of acetic acid were determined (0.46±0.08 and 0.57±0.09 g/L), avoiding the vinegar off-character. Concerning sensory analysis, the alcohol content of mead had no effect on the sensory attributes studied, namely, aroma, sweetness, fl avour, alcohol feeling and general appreciation. Regarding sweetness, the "sweet meads" were the most appreciated by the consumers (score of 5.4±2.56), whereas the "dry meads" (score of 2.7±2.23) showed low acceptability. In conclusion, this work revealed that sweetness is a sensory key attribute for mead acceptance by the consumers, whereas ethanol content (18 to 22% (v/v)) is not.

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“…As a consequence, residual sugar in fermented grape must usually contains more fructose than glucose. Since fructose is approximately twice as sweet as glucose [2], its presence as residual sugar has a much stronger effect on the final sweetness of wine [3] and residual fructose is therefore the main cause of undesirable sweetness in dry wines. High residual fructose also means a lower ethanol yield and a higher risk for microbial spoilage of the finished wine.…”

Section: Introductionmentioning

confidence: 99%

Discrepancy in glucose and fructose utilisation during fermentation by wine yeast strains

Berthels¹,

Otero²,

Bauer³

et al. 2004

FEMS Yeast Research

226

135

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While unfermented grape must contains approximately equal amounts of the two hexoses glucose and fructose, wine producers worldwide often have to contend with high residual fructose levels (>2 gl(-1)) that may account for undesirable sweetness in finished dry wine. Here, we investigate the fermentation kinetics of glucose and fructose and the influence of certain environmental parameters on hexose utilisation by wine yeast. Seventeen Saccharomyces cerevisiae strains, including commercial wine yeast strains, were evaluated in laboratory-scale wine fermentations using natural Colombard grape must that contained similar amounts of glucose and fructose (approximately 110 gl(-1) each). All strains showed preference for glucose, but to varying degrees. The discrepancy between glucose and fructose utilisation increased during the course of fermentation in a strain-dependent manner. We ranked the S. cerevisiae strains according to their rate of increase in GF discrepancy and we showed that this rate of increase is not correlated with the fermentation capacity of the strains. We also investigated the effect of ethanol and nitrogen addition on hexose utilisation during wine fermentation in both natural and synthetic grape must. Addition of ethanol had a stronger inhibitory effect on fructose than on glucose utilisation. Supplementation of must with assimilable nitrogen stimulated fructose utilisation more than glucose utilisation. These results show that the discrepancy between glucose and fructose utilisation during fermentation is not a fixed parameter but is dependent on the inherent properties of the yeast strain and on the external conditions.

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The Chemistry and Biochemistry of the Sweetness of Sugars

Cited by 49 publications

References 241 publications

Fermentation kinetics and chemical characterisation ofvino tostado, a traditional sweet wine from Galicia (NW Spain)

Fermentation kinetics and chemical characterisation ofvino tostado, a traditional sweet wine from Galicia (NW Spain)

Influence of Sweetness and Ethanol Content on Mead Acceptability

Discrepancy in glucose and fructose utilisation during fermentation by wine yeast strains

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