Search Results (54)

Global fruit production is excessive, and fruit wine is a significant outcome of fruit processing. The pigment in fruit wine gives it a vibrant color and affects its quality, taste, and marketing. The pigments in fruit wines are commonly divided into three categories: anthocyanins, carotenoids, and chlorophylls. They are naturally synthesized pigments in plants that undergo complex biochemical changes that eventually tend to be stable in mature fruit wine, showing the color properties desired by consumers. Under normal circumstances, pigment molecules are unstable and have isomers, which makes it difficult to accurately identify and control them. In addition, biochemical changes produce a series of chemical derivatives that affect bioavailability and biological functions. This review summarizes the chemical basis, formation process, influencing factors, identification techniques, bioavailability, and bioactivity of fruit wine pigments, providing an important reference for the utilization of fruit resources and the development of high-quality fruit wine products. Full article

Wine jelly is regarded as a delicacy in many countries and is commonly utilized in grande cuisine. Recently, its popularity has increased among consumers due to its dietary properties and the presence of health-promoting compounds such as antioxidants. Its natural origin and the ability to reflect local traditions and consumer preferences further enhance its appeal. This study aimed to compare the compositional and sensory characteristics of wine jellies prepared using three different gelling agents and four aromatic grape varieties, with the goal of preserving varietal aroma in the final products. White wines from Pálava and Moravian Muscat and red wines from Agni and Rosa were used. The selected gelling agents were agar, vegan gelatin, and traditional gelatin. Basic analytical parameters were assessed in both the wines and the resulting jellies. Sensory evaluation was conducted by trained panelists, assessing consistency, appearance (clarity), taste, and bouquet. Confectionery-grade jelly from red wines demonstrated the best consistency, while gelatin jellies from white wines showed superior clarity. Due to a preference for sweeter flavors, jellies from red wines were favored across all variants. The strongest varietal bouquet was observed in Moravian Muscat samples, irrespective of the gelling agent used. The optimal choice of gelling agent depends on the target quality attributes. Gelatin is preferred for firmness and clarity, while vegan gelatin is ideal for preserving aroma and achieving a balanced sensory profile. Full article

In recent years, consumer demand has been increasingly oriented to fermented foods and/or beverages with functional properties. The functional beverage industry focused on producing a product that combines a peculiar aromatic taste with healthy properties. Today’s consumers are trying to reduce alcohol, gluten, sugar, and carbohydrates in beer and wine without reducing their native taste. Wine and beer are among the world’s most consumed beverages, and several studies confirm that fermented beverages could be associated with beneficial properties for human health. All beneficial properties derive both from the fermentation process and also from the characteristics of the raw materials used in the two beverages. This review was conducted to highlight the importance of the fermentative microorganisms in wine and beer and their relationship with functional foods, underlining their involvement in human health. Full article

Non-alcoholic wine is becoming popular as a healthier alternative to traditional wine, offering potential health benefits without the risks of alcohol consumption. Sensory attributes, such as taste and aroma, significantly influence consumer preferences, with sweet, sour, and balanced fragrances favored over bitter or medicinal notes. A lower alcohol content can enhance the complexity of sensory properties, suggesting that non-alcoholic wines provide an appealing experience. Moderate consumption, particularly of red wine, has been linked to reduced cardiovascular mortality, attributed to phenolic compounds like resveratrol and quercetin present in both alcoholic and non-alcoholic wines. These bioactive components are associated with reduced risks of chronic diseases by modulating biochemical pathways and gene expression. Health-conscious consumers are increasingly taking these benefits into account in their purchasing decisions. Non-alcoholic wines may appeal to individuals seeking health benefits without the presence of alcohol. While some evidence supports the health advantages of wine, most research is observational, and the specific benefits of non-alcoholic options need further investigation. Challenges include isolating the effects of wine’s bioactive compounds from other factors and creating appealing non-alcoholic wines through innovative fermentation techniques, such as using non-Saccharomyces yeast strains. Overall, non-alcoholic wine holds promise for those seeking sensory and health benefits without alcohol, highlighting the need for ongoing research and innovation in production methods to enhance its appeal and validate its benefits. Based on recent findings, this review will examine the sensory qualities and health benefits of non-alcoholic wine. Full article

In winemaking, malolactic fermentation (MLF), which converts L-malic acid to L-lactic acid, is often applied after the alcoholic fermentation stage to improve the sensory properties of the wine and its microbiological stability. MLF is usually performed by lactic acid bacteria, which, however, are sensitive to the conditions of alcoholic fermentation. Therefore, the development of wine yeast strains capable of both alcoholic fermentation and MLF is an important task. Using genome editing, we engineered a modified variant of the triploid wine yeast strain Saccharomyces cerevisiae I-328, in which the CAR1 arginase gene was replaced by the malate permease gene from Schizosaccharomyces pombe and the malolactic enzyme gene from Oenococcus oeni. Genome-wide transcriptional profiling confirmed the expression of the introduced genes and revealed a limited effect of the modification on global gene expression. Winemaking experiments show that genome editing did not affect fermentation activity and ethanol production, while use of the modified strain resulted in a tenfold reduction in malate content with simultaneous formation of lactate. The resulting wines had a softer and more harmonious taste compared to wine obtained using the parental strain. Inactivation of arginase, which forms urea and L-ornithine through the breakdown of arginine, also resulted in a twofold decrease in the content of urea and the carcinogenic ethyl carbamate in wine. Thus, the new strain with the replacement of the arginase gene with the MLF gene cassette is promising for use in winemaking. Full article

Three different sweet red wines were produced using Tempranillo grapes with three different sugar concentrations: 25, 50 and 75 g/L, using sulfur dioxide and low temperature to stop the alcoholic fermentation. They were compared to the wine produced without stopping the alcoholic fermentation. Cold pre-fermentation macerations and ultrasound during the post-fermentation stage were applied to try to improve the organoleptic properties specifically for sweet wines. The treatment with ultrasound after stopping the fermentation enhanced the extraction of anthocyanins compared to the wines produced without ultrasound, increasing the red color of the final wines, resulting in increments in the range of 16–30%. In any case, significant differences were found between the regular dry red wine and the sweet wines in terms of polyphenolic content, anthocyanin, tannin concentration and absorbance at 520 nm, with lower contents for the sweet wines. The wines were evaluated by different tasting panels showing different results depending on the tasting panel composition. First, an inverse relationship was observed between the sweetness of the wines and their acidity, bitterness, and astringency descriptors. Additionally, wines with higher sugar levels were described as having the most fruity aromas. Finally, no differences in vegetal aromas were found in the different wines. Full article

The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This research aims to explore the impact of the maceration of selected aromatic plants on the organoleptic properties, bioactive compounds, and sensory profile of white wine vinegar. The plants selected for white wine (cv ‘Malvazija istarska’) vinegar aromatization were rosemary (Rosmarinus officinalis L.) and thyme (Thymus serpyllum L.) dried leaves and black elder (Sambucus nigra L. ssp. nigra) flowers (elderflowers). Vinegar flavored with rosemary had more pronounced pinewood and herbal aromas, while spicy aromas dominated the vinegar with thyme. The elderflower-flavored vinegar, on the other hand, was characterized by a floral and fruity aroma. Among the analyzed vinegars, white wine vinegar flavored with elderflower had the highest polyphenolic content. Full article

Volatile organic compounds (VOCs) are crucial to the wine’s overall quality since they define the aromatic profile. The aim of this study was to investigate whether a 146-day extended maceration (EM) treatment positively affects the aromatic and sensory properties of Monastrell red wine. A total of 43 aromatic compounds belonging to different chemical classes were identified using solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME/GC-MS). In general, EM treatment decreased both the number and total relative concentration of VOCs. Specifically, EM decreased the concentration of alcohols, terpenes and sulphur compounds compared to control wines. However certain compounds such as 2-ethyl-1-hexanol, phenylethyl and ethyl decanoate significantly increased with prolonged maceration. Conversely, EM treatment did not significantly affect the total relative concentrations of esters and ketones. From sensorial point of view, the triangular test showed a positive identification of wines (10/18) with a significant preference for EM wines. Moreover, descriptive analysis revealed that EM wines scored lower values in appearance, aroma and taste. Future research should aim to optimize maceration time to enhance the content of VOCs without compromising the sensory quality of the wine. Full article

A regionally developed and adapted dessert apple, ‘Wodarz’, was explored for its potential in apple cider production because of its consistent productivity when other apple cultivars have struggled with North Dakota’s climate. Due to the importance of yeast strain on the perceived quality of fermentation products, five commercial yeast strains, three wine yeasts (EC1118, Maurivin B, and 71B), and two cider yeasts (WLP775 and WY4766) were evaluated for their impact on the physicochemical properties, color, and sensory characteristics of ‘Wodarz’ cider. By assessing dynamic changes, such as spectral properties and sugar content, a comparison among yeasts was conducted across multiple dimensions. The lightness, chroma, and hue all showed variations throughout fermentation, though not across the final ciders. However, differences in the final color of the ciders were identified via ΔE calculations. Each yeast contributed different aromas and tastes to the final ciders. Among yeast strains, EC1118 had the strongest aroma intensity. Despite having subdued aroma intensity, 71B had strong acidity tastes and WLP775 had strong fruity tastes. Thus, our research suggests that yeast strains are an applicable factor in determining the final sensory attributes of local ‘Wodarz’ cider. This is the first report of fermentation outcomes using ‘Wodarz’ apples for cider. ‘Wodarz’ can be aromatically described using terms such as apple, honey, herbal, rose, and floral and fruit notes. The overall taste of ‘Wodarz’ cider is characterized by apple, honey, and rose notes followed by black pepper and grass. Full article

Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 °C maceration had more desirable qualities, such as less methanol content (72.43 ± 2.14 mg/L) compared with pulp-fermented wines (88.16 ± 7.52 mg/L) and enzymatic maceration wines (136.72 ± 11.5 mg/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 °C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine. Full article

SO₂ plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO₂ additions on the fermentation process, quality, and flavor of ‘Beibinghong’ ice wine, we fermented ‘Beibinghong’ picked in 2019. We examined the fermentation rate, basic physicochemical properties, and volatile aroma compound concentrations of ‘Beibinghong’ ice wine under different SO₂ additions and constructed a fingerprint of volatile compounds in ice wine. The results showed that 44 typical volatile compounds in ‘Beibinghong’ ice wine were identified and quantified. The OAV and VIP values were calculated using the threshold values of each volatile compound, and t the effect of SO₂ on the volatile compounds of ‘Beibinghong’ ice wine might be related to five aroma compounds: ethyl butyrate, ethyl propionate, ethyl 3-methyl butyrate-M, ethyl 3-methyl butyrate-D, and 3-methyl butyraldehyde. Tasting of ‘Beibinghong’ ice wine at different SO₂ additions revealed that the overall flavor of ‘Beibinghong’ ice wine was the highest at an SO₂ addition level of 30 mg/L. An SO₂ addition level of 30 mg/L was the optimal addition level. The results of this study are of great significance for understanding the effect of SO₂ on the fermentation of ‘Beibinghong’ ice wine. Full article

Trichosanthis Fructus (TrF) is an edible medicinal fruit with a sweet taste and pleasant flavor. In this study, different concentrations of TrF were added into the media to brew Monascus rice wine using a pure culture method, and the physicochemical properties, volatile compounds, antioxidant activity, and sensory quality of the brewed samples were characterized. In addition, the effect of TrF on the growth and metabolism of Monascus purpureus and Saccharomyces cerevisiae was investigated. The results show that addition of TrF reduces the growth and metabolism of M. purpureus and S. cerevisiae in a dose-dependent manner, but also enriches the flavor components, in addition to increasing the total phenolic and flavonoid contents, and antioxidant activity of rice wine. Combined with the results of sensory evaluation, we find that 15% TrF is optimal for improving the flavor of Monascus rice wine. The results from this study can serve as a basis for improving the quality and flavor of rice wine brewed using pure strain culture. Full article

Sake (Japanese rice wine) was fermented in pottery for more than a millennium before wooden barrels were adopted to obtain a greater brewing capacity. Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains more ethanol than that brewed in glazed pottery, little is known about the characteristics of sake brewed in pottery. In this study, we used two types of ceramic containers of identical size, one glazed and one unglazed, for small-scale sake brewing to evaluate the effects of glazing on fermentation properties. The following parameters were measured continuously in the sake samples over 3 weeks of fermentation: temperature, weight, ethanol concentration, and glucose concentration in sake mash. Taste-sensory values, minerals, and volatile components were also quantified in the final fermented sake mash. The results show that, in the unglazed containers, the temperature of the sake mash was lower and the weight loss was higher compared to the sake mash in the glazed containers. The quantity of ethanol and the levels of Na⁺, Fe³⁺, and Al³⁺ tended to be higher in the sake brewed in the unglazed pottery. A taste-sensory analysis revealed that umami and saltiness were also higher in the samples brewed in the unglazed pottery. These results suggest that glazing affects multiple fermentation parameters and the flavor of sake brewed in pottery. They may also suggest that the materials of the containers used in sake brewing generally affect the fermentation properties. Full article

Tartaric acid (TA) is the primary organic acid present in grapes and a fundamental constituent of wine, responsible for shaping its taste, aroma, and overall quality. This review presents a comprehensive overview of the advances made in previous investigations on grape tartaric acid. It elucidates the structural properties, distribution characteristics, biosynthesis, catabolism, and transcriptional regulation of grape tartaric acid, and also speculates on the regulatory mechanism of tartaric acid based on the modulation of ascorbic acid-related transcription factors. Furthermore, this review provides insights into the future research directions and objectives, with the goal of providing a reference for the analysis of the complete biosynthetic pathway of grape tartaric acid, thereby enabling precise regulation of tartaric acid. Full article

The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt content), organoleptic properties (color and texture parameters; volatile aromatic compound profiles) and sensory attributes. The pH of the samples ranged from 3.49 to 3.64, the lowest being in the alcoholic vinegar sample and the highest being in the wine vinegar sample, while the titratable acidity and salinity were higher in the alcoholic vinegar pickle juice than those in the other two samples. The volatile aromatic compounds of the samples were also detected. The reddish color of the wine vinegar negatively affected the sea fennel color parameters (L* and b*), and was also negatively evaluated by the panelists, while the alcoholic vinegar maximally preserved the green tones of the leaf (a*). Firmness influences the quality perceived by consumers and was therefore also tested as one of the most important parameters for evaluating the textural and mechanical properties of the different products. All sensory parameters of the sea fennel preserved in alcoholic vinegar, namely color, texture, taste, aroma and overall impression, were given the highest scores, while the sample preserved in wine vinegar received the lowest scores. The intense aroma of the wine vinegar was described as a negative characteristic (off-flavor) of the sample. Full article