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Int J Food Microbiol

Title:		Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora
Author(s):		Dellacassa E; Trenchs O; Farina L; Debernardis F; Perez G; Boido E; Carrau F;
Address:		"Laboratorio de Biotecnologia de Aromas, Departamento de Quimica Organica, Facultad de Quimica, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay. Projeto Centro de Ensino e Pesquisa em Tecnologia Alimentar (CEPTA), Universidade Jose Eduardo dos Santos (UJES), Huambo, Angola. Area Enologia y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnologia de los Alimentos, Facultad de Quimica, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay. Area Enologia y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnologia de los Alimentos, Facultad de Quimica, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay. Electronic address: fcarrau@fq.edu.uy"
Journal Title:		Int J Food Microbiol
Year:		2017
Volume:		20161013
Issue:
Page Number:		161 - 167
DOI:		10.1016/j.ijfoodmicro.2016.10.014
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"A pineapple vinification process was conducted through inoculated and spontaneous fermentation to develop a process suitable for a quality beverage during two successive vintages in Huambo, Angola. Wines obtained with the conventional Saccharomyces cerevisiae strain, were analysed by gas chromatography, and a total of 61 volatile constituents were detected in the volatile fraction and 18 as glycosidically bound aroma compounds. Concentration levels of carbonyl and sulphur compounds were in agreement with the limited information reported about pineapple fruits of other regions. We report, for the first time in pineapple wines, the presence of significant concentrations of lactones, ketones, terpenes, norisoprenoids and a variety of volatile phenols. Eight native yeast strains were isolated from spontaneous batches. Further single-strain fermentations allowed us to characterise their suitability for commercial fermentation. Three native strains (Hanseniaspora opuntiae, H. uvarum and Meyerozyma guilliermondii) were selected with sensory potential to ferment pineapple fruits with increased flavour diversity. Results obtained here contribute to a better understanding of quality fermentation alternatives of this tropical fruit in subtropical regions"
Keywords:		Ananas/*metabolism Angola Beverages/analysis Fermentation Flavoring Agents/analysis Fruit/chemistry Gas Chromatography-Mass Spectrometry Hanseniaspora/classification/*metabolism Ketones/analysis Lactones/analysis Norisoprenoids/analysis Odorants/analysis;
Notes:		"MedlineDellacassa, Eduardo Trenchs, Oriol Farina, Laura Debernardis, Florencia Perez, Gabriel Boido, Eduardo Carrau, Francisco eng Netherlands 2016/10/27 Int J Food Microbiol. 2017 Jan 16; 241:161-167. doi: 10.1016/j.ijfoodmicro.2016.10.014. Epub 2016 Oct 13"