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Metabolites

Title:		Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice
Author(s):		Fracassetti D; Bottelli P; Corona O; Foschino R; Vigentini I;
Address:		"Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy. daniela.fracassetti@unimi.it. Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy. paolo.bottelli@gmail.com. Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy. onofrio.corona@unipa.it. Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy. roberto.foschino@unimi.it. Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy. ileana.vigentini@unimi.it"
Journal Title:		Metabolites
Year:		2019
Volume:		20190430
Issue:		5
Page Number:		-
DOI:		10.3390/metabo9050086
ISSN/ISBN:		2218-1989 (Print) 2218-1989 (Electronic) 2218-1989 (Linking)
Abstract:		"In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40 (v/v)). The most pleasant fruit-based drink was obtained with Cabernet Sauvignon must and kiwi juice in a proportion of 60:40 and fermented with T. delbrueckii. This beverage was produced in higher volume to simulate a scale-up, and the aromatic profile, sensory description, and consumer acceptability were determined. The most powerful odorants of the kiwi-based drink were ethyl octanoate, phenylethanal, ethyl hexanoate, vinyl-guaiacol, benzaldehyde, and nonanal, for which the odor activity values were 21.1, 3.3, 2.6, 2.2, 1.9, and 1.6, respectively. These findings were in accordance with the sensory analysis, since the emerged descriptors were fruity (ethyl octanoate), honey and floral (phenylethanal), apple and peach (ethyl hexanoate), and citrus (nonanal). The consumers judged the kiwi-based drink acceptable (67%) and 39% of them would buy it. The reliable fermentation of a grape must/fruit juice was demonstrated. The kiwi-based drink represents an innovative and pleasant beverage with a positive impact on sustainability as its production can limit the loss of fresh fruits, as well as contribute to the enological field"
Keywords:		food innovation fruit wines grape must kiwi juice secondary metabolites yeasts;
Notes:		"PubMed-not-MEDLINEFracassetti, Daniela Bottelli, Paolo Corona, Onofrio Foschino, Roberto Vigentini, Ileana eng Piano di Sostegno alla Ricerca 2015/2017-Linea 2/Universita degli Studi di Milano/ Switzerland 2019/05/06 Metabolites. 2019 Apr 30; 9(5):86. doi: 10.3390/metabo9050086"