Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

Food Research International

Volumn 43, Issue 9, 2010, Pages 2303-2314

  Duarte, Whasley F ^a,b   Dias, Disney R ^c   Oliveira, José M ^b   Vilanova, Mar ^d   Teixeira, José A ^b   e Silva, João B Almeida ^e   Schwan, Rosane F ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF MINHO   (Portugal)

^c Centro Universitario de Lavras   (Brazil)

^d MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^e UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Alcoholic beverages; Fermentation biotechnology; Fruit wine; Saccharomyces; Volatile compounds

Indexed keywords

ALCOHOLIC BEVERAGES; DESCRIPTORS; HPLC-DAD; INSTRUMENTAL ANALYSIS; PHENOLIC ACIDS; RUBUS IDAEUS; S.CEREVISIAE; SACCHAROMYCES; SENSORY ANALYSIS; SENSORY EVALUATION; SENSORY QUALITIES; VOLATILE COMPOUNDS; VOLATILE FATTY ACIDS; VOLATILE SULPHUR COMPOUNDS; YEAST STRAIN;

BIOTECHNOLOGY; ELECTRIC CIRCUIT BREAKERS; ETHANOL; FATTY ACIDS; FERMENTATION; FRUITS; GLYCEROL; ORGANIC ACIDS; PHENOLS; STRAIN; SULFUR; WINE; YEAST;

VOLATILE ORGANIC COMPOUNDS;

FRAGARIA X ANANASSA; RUBUS GLAUCUS; RUBUS IDAEUS; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE;

EID: 77957363378     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.08.003     Document Type: Article

References (42)

1. Akubor P.I., Obio S.O., Nwadomere K.A., Obiomah E. Production and quality evaluation of banana wine. Plants Foods for Human Nutrition 2003, 58:1-6.
2. Antonelli A., Castellari L., Zambonelli C., Camacini A. Yeast influence on volatile composition of wines. Journal of Agricultural and Food Chemistry 1999, 47:1139-1144.
3. Aprea E., Biasioli F., Carlin S., Endrizzi I., Gasperi F. Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: Solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS). Journal of Agricultural and Food Chemistry 2009, 57:4011-4018.
4. Chatonnet P., Dubourdieu D., Boidron J.N., Lavigne V. Synthesis of volatile phenols by S. cerevisiae in wines. Journal of the Science of Food and Agriculture 1993, 62:191-202.
5. Coulter A.D., Godden P.W., Pretorius I.S. Succinic acid-how is it formed, what is its effect on titratable acidity, and what factors influence its concentration in wine?. Austratian & New Zealand Wine Industry Journal 2004, 19(16-20):22-25.
6. Czerny M., Christlbauer M., Christlbauer M., Fischer A., Granvogl M., Hammer M., et al. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions. European Food Research and Technology 2008, 228:265-273.
7. Dias D.R., Schwan R.F., Freire E.S., Serôdio R.D. Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. International Journal of Food Science & Technology 2007, 42:319-329.
8. Dias D.R., Schwan R.F., Lima L.C. Metodologia para elaboração de fermentado de cajá (Spondias mombin L.). Ciência e Tecnologia de Alimentos 2003, 23:342-350.
9. Duarte W.F., Dias D.R., Oliveira J.M., Teixeira J.A., Silva B.A., Schwan R.F. Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jabuticaba and umbu. LWT-Food Science and Technology 2010, 43:1564-1572.
10. Duarte W.F., Dias D.R., Pereira G.V.M., Gervásio I.M., Schwan R.F. Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production. Journal of Industrial Microbiology & Biotechnology 2009, 36:557-569.
11. Dubourdieu D., Tominaga T., Masneuf I. The role of yeasts in grape flavor development during fermentation: The example of Sauvignon Blanc. American Journal of Enology and Viticulture 2006, 57:81-88.
12. Etievant X.P. Wine. Volatile compounds in foods and beverages 1991, 483-546. Marcel Dekker, New York. H. Maarse (Ed.).
13. Ferreira V., López R., Cacho J. Quantitative determination of the odorants of young red wines from different grape varieties. Journal of the Science of Food and Agriculture 2000, 80:1659-1667.
14. Girard B., Yuksel D., Cliff M.A., Delaquis P., Reynolds A.G. Vinification effects on the sensory, colour and GC profiles of Pinot Noir wines from British Columbia. Food Research International 2001, 34:483-499.
15. Guth H. Quantitation and sensory studies of character impact odorants of different white wine varieties. Journal of Agricultural and Food Chemistry 1997, 45:3027-3032.
16. Häkkinen S., Heinonen M., Kärenlampi S., Mykkänen H., Ruuskanen J., Törrönen R. Screening of selected flavonoids and phenolic acids in 19 berries. Food Research International 1999, 32:345-353.
17. Hernández-Orte P., Cersosimo M., Loscos N., Cacho J., Garcia-Moruno E., Ferreira V. The development of varietal aroma from non-floral grapes by yeasts of different genera. Food Chemistry 2008, 107:1064-1077.
18. Klesk K., Qian M., Martin R.R. Aroma extraction dilution analysis of cv. Meeker (Rubus ideaus L.) red raspberry from Oregon and Washington. Journal of Agricultural and Food Chemistry 2004, 52:5155-5161.
19. Kumar Y.S., Prakasam R.S., Reddy O.V.S. Optimisation of fermentation conditions for mango (Mangifera indica L.) wine production by employing response surface methodology. International Journal of Food Science & Technology 2009, 44:2320-2327.
20. Li W., Hydamaka A.W., Lowry L., Beta T. Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn. Central European Journal of Biology 2009, 4:499-506.
21. Liberatore M.T., Pati S., Del Nobile M.A., La Notte E. Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees. Food Research International 2010, 43:996-1002.
22. Lilly M., Lambrechts M.G., Pretorius I.S. Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates. Applied and Environmental Microbiology 2000, 66:744-753.
23. Malowicki S.M.M., Martin R., Qian M.C. Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberry and the wild type "Meeker" (Rubus ideaus L.). Journal of Agricultural and Food Chemistry 2008, 56:6648-6655.
24. Mateo J.J., Jiménez M., Pastor A., Huerta T. Yeast starter cultures affecting wine fermentation and volatiles. Food Research International 2001, 34:307-314.
25. Meilgaard M.C. Flavor chemistry of beer: Part II: Flavor and threshold of 239 aroma volatiles. MBAA Technical Quarterly 1975, 12:151-168.
26. Mestres M., Busto O., Guasch J. Analysis of organic sulfur compounds in wine aroma. Journal of Chromatography A 2000, 881:569-581.
27. Nikolaou E., Soufleros E.H., Bouloumpasi E., Tzanetakis N. Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results. Food Microbiology 2006, 23:205-211.
28. 6-alcohols as varietal markers for assessment of wine origin. Analytica Chimica Acta 2006, 563:300-309.
29. Pérez-Magariño S., Ortega-Heras, Cano-Mozo E. Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wine and quantification by HPLC. Journal of Agricultural and Food Chemistry 2008, 56:11560-11570.
30. Plutowska B., Wardencki W. Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages - A review. Food Chemistry 2008, 107:449-463.
31. Ribéreau-Gayon P., Glories Y., Maujean A., Dubourdieu D. Alcohols and other volatile compounds. The chemistry of wine and stabilization and treatments 2006, Vol. 2:51-61. John Wiley and Sons Ltd, England. P. Ribéreau-gayon, Y. Glories, A. Maujean, D. Dubourdieu (Eds.).
32. Rodríguez-Delgado M.A., Malovaná S., Pérez J.P., Borges T., García Montelongo F.J. Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection. Journal of Chromatography A 2001, 912:240-257.
33. Shamaila M., Daubeny B.S., Anderson A. Sensory, chemical and gas chromatographic evaluation of five raspberry cultivars. Food Research International 1993, 26:443-449.
34. Siebert T.E., Smyth H.E., Capone D.L., Neuwöhoner C., Pardon K.H., Skouroumounis G.K., et al. Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Analytical and Bioanalytical Chemistry 2005, 381:937-947.
35. Soufleros E.H., Pissa P., Petridis D., Lygerakis M., Mermelas K., Boukouvalas G., et al. Instrumental analysis of volatile and other compounds of Greek kiwi wine, sensory evaluation and optimisation of its composition. Food Chemistry 2001, 75:487-500.
36. Swiegers J.H., Bartowsky E.J., Henschke P.A., Pretorius I.S. Yeast and bacterial modulation of wine aroma and flavour. Austratian Journal of Grape and Wine Research 2005, 11:139-173.
37. Swiegers J.H., Pretorius I.S. Modulation of volatile sulfur compounds by wine yeast. Applied Microbiology and Biotechnology 2007, 74:954-960.
38. Tominaga T., Guyot-Baltenweck R., Peyrot des Gachons C., Dubourdieu D. Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties. American Journal of Enology and Viticulture 2000, 51:178-181.
39. Valero E., Schuller D., Cambon B., Casal M., Dequin S. Dissemination and survival of commercial wine yeast in the vineyard: A large-scale, three-years study. FEMS Yeast Research 2005, 5:959-969.
40. Weber C., Liu R.H. Antioxidant capacity and anticancer properties of red raspberry. Acta Horticulturae 2002, 585:451-455.
41. Wondra M., Berovic M. Analyses of aroma components of Chardonnay wine fermented by different yeast strains. Food Technology and Biotechnology 2001, 39:141-148.
42. Zhao Z., Moghadasian M.H. Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review. Food Chemistry 2008, 109:691-702.