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...
Autores principales: | , , , , |
---|---|
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 |