Cargando…

The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry

This study investigated the effects of vinification techniques and cultivars (Stevens, Pilgrim and Bergman) on cranberry wine quality. Three winemaking technologies were conducted to prepare cranberry musts before fermentation, including traditional red and white vinifications (Red and White), and t...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Jingying, Chen, Donglin, Chen, Xiao, Kilmartin, Paul, Quek, Siew Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6562399/
https://www.ncbi.nlm.nih.gov/pubmed/31126086
http://dx.doi.org/10.3390/antiox8050144
_version_ 1783426290926223360
author Zhang, Jingying
Chen, Donglin
Chen, Xiao
Kilmartin, Paul
Quek, Siew Young
author_facet Zhang, Jingying
Chen, Donglin
Chen, Xiao
Kilmartin, Paul
Quek, Siew Young
author_sort Zhang, Jingying
collection PubMed
description This study investigated the effects of vinification techniques and cultivars (Stevens, Pilgrim and Bergman) on cranberry wine quality. Three winemaking technologies were conducted to prepare cranberry musts before fermentation, including traditional red and white vinifications (Red and White), and thermovinification (Thermo). In wine products, proanthocyanins (PACs) and anthocyanins (ANCs) are dominant in phenolics, while esters and alcohols are prevalent in volatiles, with phenylethyl alcohol, β-damascenone, benzyl alcohol, etc. as the main contributors to the aroma. The phenolic compositions of wines were in the same pattern with cultivars: the Stevens and Bergman wines contained the highest amount of ANCs and PACs, respectively, while the Pilgrim wines had the lowest total phenolic contents (TPC), and antioxidant capacities (AOC). Nevertheless, products from Pilgrim cultivar had a distinctive pattern of volatiles compared to Stevens and Bergman, especially for aromatic compounds. Considering vinification methods, Thermo demonstrated advantages on correlations with both phenolic and volatile (polymeric and monomeric) compositions.
format Online
Article
Text
id pubmed-6562399
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-65623992019-06-17 The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry Zhang, Jingying Chen, Donglin Chen, Xiao Kilmartin, Paul Quek, Siew Young Antioxidants (Basel) Article This study investigated the effects of vinification techniques and cultivars (Stevens, Pilgrim and Bergman) on cranberry wine quality. Three winemaking technologies were conducted to prepare cranberry musts before fermentation, including traditional red and white vinifications (Red and White), and thermovinification (Thermo). In wine products, proanthocyanins (PACs) and anthocyanins (ANCs) are dominant in phenolics, while esters and alcohols are prevalent in volatiles, with phenylethyl alcohol, β-damascenone, benzyl alcohol, etc. as the main contributors to the aroma. The phenolic compositions of wines were in the same pattern with cultivars: the Stevens and Bergman wines contained the highest amount of ANCs and PACs, respectively, while the Pilgrim wines had the lowest total phenolic contents (TPC), and antioxidant capacities (AOC). Nevertheless, products from Pilgrim cultivar had a distinctive pattern of volatiles compared to Stevens and Bergman, especially for aromatic compounds. Considering vinification methods, Thermo demonstrated advantages on correlations with both phenolic and volatile (polymeric and monomeric) compositions. MDPI 2019-05-23 /pmc/articles/PMC6562399/ /pubmed/31126086 http://dx.doi.org/10.3390/antiox8050144 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhang, Jingying
Chen, Donglin
Chen, Xiao
Kilmartin, Paul
Quek, Siew Young
The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry
title The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry
title_full The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry
title_fullStr The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry
title_full_unstemmed The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry
title_short The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry
title_sort influence of vinification methods and cultivars on the volatile and phenolic profiles of fermented alcoholic beverages from cranberry
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6562399/
https://www.ncbi.nlm.nih.gov/pubmed/31126086
http://dx.doi.org/10.3390/antiox8050144
work_keys_str_mv AT zhangjingying theinfluenceofvinificationmethodsandcultivarsonthevolatileandphenolicprofilesoffermentedalcoholicbeveragesfromcranberry
AT chendonglin theinfluenceofvinificationmethodsandcultivarsonthevolatileandphenolicprofilesoffermentedalcoholicbeveragesfromcranberry
AT chenxiao theinfluenceofvinificationmethodsandcultivarsonthevolatileandphenolicprofilesoffermentedalcoholicbeveragesfromcranberry
AT kilmartinpaul theinfluenceofvinificationmethodsandcultivarsonthevolatileandphenolicprofilesoffermentedalcoholicbeveragesfromcranberry
AT queksiewyoung theinfluenceofvinificationmethodsandcultivarsonthevolatileandphenolicprofilesoffermentedalcoholicbeveragesfromcranberry
AT zhangjingying influenceofvinificationmethodsandcultivarsonthevolatileandphenolicprofilesoffermentedalcoholicbeveragesfromcranberry
AT chendonglin influenceofvinificationmethodsandcultivarsonthevolatileandphenolicprofilesoffermentedalcoholicbeveragesfromcranberry
AT chenxiao influenceofvinificationmethodsandcultivarsonthevolatileandphenolicprofilesoffermentedalcoholicbeveragesfromcranberry
AT kilmartinpaul influenceofvinificationmethodsandcultivarsonthevolatileandphenolicprofilesoffermentedalcoholicbeveragesfromcranberry
AT queksiewyoung influenceofvinificationmethodsandcultivarsonthevolatileandphenolicprofilesoffermentedalcoholicbeveragesfromcranberry