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Open AccessArticle

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

1
Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
2
Riddet Institute, New Zealand Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(5), 144; https://doi.org/10.3390/antiox8050144
Received: 10 May 2019 / Revised: 21 May 2019 / Accepted: 21 May 2019 / Published: 23 May 2019
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Plants)
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. View Full-Text
Keywords: cranberry; wine; fermentation; phenolic; volatile; LC-MS/MS; GC-MS; PCA cranberry; wine; fermentation; phenolic; volatile; LC-MS/MS; GC-MS; PCA
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MDPI and ACS Style

Zhang, J.; Chen, D.; Chen, X.; Kilmartin, P.; Quek, S.Y. The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry. Antioxidants 2019, 8, 144.

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