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Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice

1
Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
2
Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
*
Author to whom correspondence should be addressed.
Metabolites 2019, 9(5), 86; https://doi.org/10.3390/metabo9050086
Received: 20 April 2019 / Revised: 26 April 2019 / Accepted: 27 April 2019 / Published: 30 April 2019
(This article belongs to the Special Issue Metabolomics in Yeast and Fermentation)
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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. View Full-Text
Keywords: fruit wines; food innovation; yeasts; secondary metabolites; grape must; kiwi juice fruit wines; food innovation; yeasts; secondary metabolites; grape must; kiwi juice
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Fracassetti, D.; Bottelli, P.; Corona, O.; Foschino, R.; Vigentini, I. Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice. Metabolites 2019, 9, 86.

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