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Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine
Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a crown seal, and stored for 10-weeks at 14 °C. The oenological parameters and polar compounds in must, still wine, and d...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914186/ https://www.ncbi.nlm.nih.gov/pubmed/36766020 http://dx.doi.org/10.3390/foods12030491 |
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author | Salas-Millán, José Ángel Aguayo, Encarna Conesa-Bueno, Andrés Aznar, Arantxa |
author_facet | Salas-Millán, José Ángel Aguayo, Encarna Conesa-Bueno, Andrés Aznar, Arantxa |
author_sort | Salas-Millán, José Ángel |
collection | PubMed |
description | Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a crown seal, and stored for 10-weeks at 14 °C. The oenological parameters and polar compounds in must, still wine, and during the sparkling process were evaluated during the experiment. The volatile profile was qualified by GC-MS, and the odor activity value (OAV) and relative odor contribution (ROC) were measured for aroma characterization. Results show that sparkling wine resulted in 12% v/v ethanol. Certain amino acids contributed to the transformation and increase of volatile compounds via Ehrlich’s pathway: leucine to isoamyl alcohol; valine to iso-butyl alcohol; and phenylalanine to phenethyl alcohol. The volatile compounds also increased after the first fermentation, principally in acetate and ethyl esters, and higher alcohols. Isoamyl acetate, ethyl decanoate, 3,6-nonadienyl acetate, and (E,Z)-nonadien-1-ol had the highest OAV and ROC values among the volatiles; this contributed to the sweet, fruity, banana, tropical, nutty and melon aroma in this sparkling wine. Sensory evaluation (100 to 40) was evaluated according to International Organisation of Vine and Wine compendium, the final product (10-week) scored 92 points, with great visual, nose, and taste values. This study demonstrates how by-products revalorization can provide new products such as this novel sparkling wine with a characteristic and distinctive aroma, good sensory acceptance and market potential. |
format | Online Article Text |
id | pubmed-9914186 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99141862023-02-11 Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine Salas-Millán, José Ángel Aguayo, Encarna Conesa-Bueno, Andrés Aznar, Arantxa Foods Article Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a crown seal, and stored for 10-weeks at 14 °C. The oenological parameters and polar compounds in must, still wine, and during the sparkling process were evaluated during the experiment. The volatile profile was qualified by GC-MS, and the odor activity value (OAV) and relative odor contribution (ROC) were measured for aroma characterization. Results show that sparkling wine resulted in 12% v/v ethanol. Certain amino acids contributed to the transformation and increase of volatile compounds via Ehrlich’s pathway: leucine to isoamyl alcohol; valine to iso-butyl alcohol; and phenylalanine to phenethyl alcohol. The volatile compounds also increased after the first fermentation, principally in acetate and ethyl esters, and higher alcohols. Isoamyl acetate, ethyl decanoate, 3,6-nonadienyl acetate, and (E,Z)-nonadien-1-ol had the highest OAV and ROC values among the volatiles; this contributed to the sweet, fruity, banana, tropical, nutty and melon aroma in this sparkling wine. Sensory evaluation (100 to 40) was evaluated according to International Organisation of Vine and Wine compendium, the final product (10-week) scored 92 points, with great visual, nose, and taste values. This study demonstrates how by-products revalorization can provide new products such as this novel sparkling wine with a characteristic and distinctive aroma, good sensory acceptance and market potential. MDPI 2023-01-20 /pmc/articles/PMC9914186/ /pubmed/36766020 http://dx.doi.org/10.3390/foods12030491 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Salas-Millán, José Ángel Aguayo, Encarna Conesa-Bueno, Andrés Aznar, Arantxa Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
title | Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
title_full | Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
title_fullStr | Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
title_full_unstemmed | Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
title_short | Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
title_sort | revalorization of melon by-product to obtain a novel sparkling fruity-based wine |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914186/ https://www.ncbi.nlm.nih.gov/pubmed/36766020 http://dx.doi.org/10.3390/foods12030491 |
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