Fermentation process of apple juice investigated by NMR spectroscopy

LWT

Volumn 96, Issue , 2018, Pages 147-151

  Cusano, Erica ^a   Simonato, Barbara ^b   Consonni, Roberto ^a  

^a CNR   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

Author keywords

Apple; Cider; Fermentation process; NMR; Secondary metabolites

Indexed keywords

ALCOHOLIC BEVERAGES; FRUIT JUICES; FRUITS; METABOLITES; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROCESS CONTROL;

ALCOHOLIC FERMENTATION; APPLE; BIOACTIVE COMPOUNDS; CIDER; FERMENTATION PROCESS; HEALTH BENEFITS; INTERMEDIATE PRODUCT; SECONDARY METABOLITES;

FERMENTATION;

EID: 85046859345     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.05.021     Document Type: Article

References (16)

1. Alonso-Salces, R.M., Herrero, C., Barranco, A., López-Márquez, D.M., Berrueta, L.A., Gallo, B., et al. Polyphenolic compositions of Basque natural ciders: A chemometric study. Food Chemistry 97:3 (2006), 438–446.
2. Brown, E.G., Ring nitrogen and key biomolecules: The biochemistry of N-heterocycles. 2012, Springer Science & Business Media.
3. Del Campo, G., Berregi, I., Iturriza, N., Santos, J.I., Ripening and changes in chemical composition of seven cider apple varieties. Food Science and Technology International 12:6 (2006), 477–487.
4. Madrera, R.R., Lobo, A.P., Valles, B.S., Phenolic profile of Asturian (Spain) natural cider. Journal of Agricultural and Food Chemistry 54:1 (2006), 120–124.
5. Monakhova, Y.B., Kuballa, T., Lachenmeier, D.W., Nontargeted NMR analysis to rapidly detect Monakhova hazardous substances in alcoholic beverages. Applied Magnetic Resonance 42:3 (2012), 343–352.
6. Monakhova, Y.B., Schutz, B., Schafr, h., Spraul, M., Kuballa, T., Hann, H., et al. Validation studies for multicomponent quantitative NMR analysis: The example of apple fruit juice. Accreditation and Quality Assurance 19 (2014), 17–29.
7. OIV, Compendium of International method of wine and must analysis. 2014, Organisation Internationale de la Vigne et du Vin, Paris.
8. Ramirez-Ambrosi, M., Abad-Garcia, B., Viloria-Bernal, M., Garmon-Lobato, S., Berrueta, L.A., Gallo, B., A new ultrahigh performance liquid chromatography with diode array detection coupled to electrospray ionization and quadrupole time-of-flight mass spectrometry analytical strategy for fast analysis and improved characterization of phenolic compounds in apple products. Journal of Chromatography a 1316 (2013), 78–91.
9. Spiller, G.A., Caffeine. 1997, CRC Press LLC, USA.
10. Tomás-Barberán, F.A., Clifford, M.N., Flavanones, chalcones and dihydrochalcones–nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture 80:7 (2000), 1073–1080.
11. Valero, E., Millan, C., Ortega, J.M., Mauricio, J.C., Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains. Journal of the Science of Food and Agriculture 83:8 (2003), 830–835.
12. Watson, B., Cider, hard and sweet: History, traditions, and making your own. 2013, The Countryman Press, Woodstock (VT).
13. Whiting, G.C., Organic acid metabolism of yeasts during fermentation of alcoholic beverages - a review. Journal of the Institute of Brewing 82:2 (1976), 84–92.
14. Ye, M., Yue, T., Yuan, Y., Evolution of polyphenols and organic acids during the fermentation of apple cider. Journal of the Science of Food and Agriculture 94:14 (2014), 2951–2957.
15. Zhang, H., Zhou, F., Ji, B., Nout, R.M., Fang, Q., Yang, Z., Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method. European Food Research and Technology 227:4 (2008), 1183–1190.
16. Zuriarrain, A., Zuriarrain, J., Puertas, A.I., Duenas, M.T., Ostra, M., Berregi, I., Polyphenolic profile in cider and antioxidant power. Journal of the Science of Food and Agriculture 95:14 (2015), 2931–2943.