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Foods

Title:		A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators
Author(s):		Amores-Arrocha A; Sancho-Galan P; Jimenez-Cantizano A; Palacios V;
Address:		"Department of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, 11510 Cadiz, Spain"
Journal Title:		Foods
Year:		2021
Volume:		20210513
Issue:		5
Page Number:		-
DOI:		10.3390/foods10051082
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually combinations of ammonium salts, inactivated yeast and thiamine. In addition, it has been shown that bee pollen addition to the grape can help to improve fermentation, resulting in better volatile compound profile of wines responsible for sensory quality. For this reason, the aim of this research work was to carry out a comparative study using bee pollen versus commercial fermentation activators in white and red winemaking. The same dose of bee pollen and commercial activators (0.25 g/L) were used in all experiments. Volatile compounds were analyzed by gas chromatography-mass spectrometry, odor activity values were determined to assess odorant impact of various volatile compound families, and finally a descriptive sensory analysis was carried out. Then, the triangular test and the ranking assay were used to identify perceptible differences as well as preference among the wines elaborated. Compared to commercial activators, bee pollen wines increased volatile compound formation, mainly higher alcohols, esters, and terpenes, enhancing fruity and floral odorant series. On the other hand, triangular test showed significant differences between wines, and the ranking assay showed a greater preference for bee pollen wines"
Keywords:		alcoholic fermentation bee pollen fermentative activator odorant activity value red wines volatile compounds white wines;
Notes:		"PubMed-not-MEDLINEAmores-Arrocha, Antonio Sancho-Galan, Pau Jimenez-Cantizano, Ana Palacios, Victor eng 2013-023/PU/EPIF-FPI-CT/CP/University of Cadiz Ph.D. student assistantship/ Switzerland 2021/06/03 Foods. 2021 May 13; 10(5):1082. doi: 10.3390/foods10051082"