A new process for wine production by penetration of yeast in uncrushed frozen grapes

 
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2010 (EN)
A new process for wine production by penetration of yeast in uncrushed frozen grapes (EN)

Μπεκατόρου, Αργυρώ (EL)
Κουτίνας, Αθανάσιος Α. (EL)
Τσακίρης, Αργύριος (EL)
Ψαριανός, Κωνσταντίνος Γ. (EL)
Κουρκουτάς, Ιωάννης (EL)

Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών (EL)

Different types of red and white wines were prepared by fermentation of the juice which was naturally separated from uncrushed frozen grapes during thawing (A) and from the residual juice by fermentation inside the berries (B). Yeast penetrated the skin of uncrushed grapes and fermented the content completely. The new types of wines were compared with wines prepared conventionally from the whole material of frozen grapes. Chemical and chromatographic analysis (gas chromatography (GC) and solid-phase microextraction-GC/mass spectrometry) showed similar profiles of the aroma volatiles but with significant quantitative differences among the new types of wines, which reflected to the differences observed during the sensory evaluations. The majority of identified compounds were esters, with higher amounts found in (A) wines due to the higher concentration of the must which was separated during thawing. The proposed process is new and of industrial interest for the production of different types of wines from the same raw material in one fermentation batch. (EN)

journalArticle

Wine (EN)
Ζύμη (EN)
Yeast (EN)
Κατεψυγμένα σταφύλια (EN)
Ζύμωση (EN)
Fermentation (EN)
Volatiles (EN)
Φαινολικά (EN)
Πτητικά (EN)
Frozen grapes (EN)
Οργανοληπτική αξιολόγηση (EN)
Κρασί (EN)
Sensory evaluation (EN)
Phenols (EN)

ΤΕΙ Αθήνας (EL)
Technological Educational Institute of Athens (EN)

Applied Biochemistry and Biotechnology (EN)

English

2010-10

Online ISSN 1559-0291
Print ISSN 0273-2289
DOI 10.1007/s12010-009-8881-8

Humana Press Inc (EN)



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