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|Título: ||Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds|
|Autor(es): ||Duarte, W. F.|
Dias, D. R.
Oliveira, J. M.
Teixeira, J. A.
Silva, J. B. A.
Schwan, R. F.
|Assunto: ||Fruit wine|
|Publicador: ||Canadian Institute of Food Science and Technology (CIFST)|
|Data de publicação: ||6-Ago-2010|
|Referência: ||DUARTE, W. F. et al. Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Research International, Barking, v. 43, n. 9, p. 2303-2314, Nov. 2010.|
|Abstract: ||To evaluate the potential for fermentation of raspberry pulp, sixteen yeast strains (S. cerevisiae and S.
bayanus) were studied. Volatile compounds were determined by GC–MS, GC–FID, and GC–PFPD. Ethanol,
glycerol and organic acids were determined by HPLC. HPLC–DAD was used to analyse phenolic acids. Sensory
analysis was performed by trained panellists. After a screening step, CAT-1, UFLA FW 15 and S. bayanus CBS
1505 were previously selected based on their fermentative characteristics and profile of the metabolites
identified. The beverage produced with CAT-1 showed the highest volatile fatty acid concentration
(1542.6 μg/L), whereas the beverage produced with UFLA FW 15 showed the highest concentration of
acetates (2211.1 μg/L) and total volatile compounds (5835 μg/L). For volatile sulphur compounds, 566.5 μg/L
were found in the beverage produced with S. bayanus CBS 1505. The lowest concentration of volatile sulphur
compounds (151.9 μg/L) was found for the beverage produced with UFLA FW 15. In the sensory analysis, the
beverage produced with UFLA FW 15 was characterised by the descriptors raspberry, cherry, sweet,
strawberry, floral and violet. In conclusion, strain UFLA FW 15 was the yeast that produced a raspberry wine
with a good chemical and sensory quality.|
|Aparece nas coleções: ||DCA - Artigos publicados em periódicos|
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