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J Food Sci

Title:		Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine
Author(s):		Peng B; Li F; Cui L; Guo Y;
Address:		"Key Laboratory of Environment Correlative Dietology, Ministry of Education. College of Foods Science & Technology, Huazhong Agricultural Univ, 430070, Wuhan, Hubei, China. College of Food Science & Engineering, Northwest A & F Univ, 712100, Yangling, Shaanxi, China"
Journal Title:		J Food Sci
Year:		2015
Volume:		20151028
Issue:		12
Page Number:		S2937 - S2943
DOI:		10.1111/1750-3841.13111
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Fermentation temperature strongly affects yeast metabolism during apple wine making and thus aromatic and quality profiles. In this study, the temperature effect during apple wine making on both the key aroma compounds and sensory properties of apple wine were investigated. The concentration of nine key aroma compounds (ethyl acetate, isobutyl acetate, isopentylacetate, ethyl caprylate, ethyl 4-hydroxybutanoate, isobutylalcohol, isopentylalcohol, 3-methylthio-1-propanol, and benzeneethanol) in apple wine significantly increased with the increase of fermentation temperature from 17 to 20 degrees C, and then eight out of the nine key aroma compounds with an exception of ethyl 4-hydroxybutanoate, decreased when the temperature goes up 20 to 26 degrees C. Sensory analysis showed that the apple wine fermented at 20 degrees C had the highest acceptance for consumers. Fermentation at the temperature of 20 degrees C was therefore considered to be the most suitable condition using the selected yeast strain (Saccharomyces cerevisiae AP05) for apple wine making. Changes in the fermentation temperature can considerably affect the production of key aroma compounds and sensory profiles of apple wine. These results could help apple wine producers make better quality production for consumers at the optimal fermentation temperature"
Keywords:		*Fermentation Fruit/*metabolism/microbiology Humans Malus/*chemistry Odorants Saccharomyces cerevisiae/metabolism *Taste *Temperature Volatile Organic Compounds/*metabolism Wine/*analysis apple wine aroma compound fermentation temperature sensory analysis;
Notes:		"MedlinePeng, Bangzhu Li, Fuling Cui, Lu Guo, Yaodong eng Research Support, Non-U.S. Gov't 2015/10/29 J Food Sci. 2015 Dec; 80(12):S2937-43. doi: 10.1111/1750-3841.13111. Epub 2015 Oct 28"