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Cited by 42Fermentation and Sensory AnalysisAdvanced Scientific Research MethodsBiofuel production and bioconversion

Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation

Open access
Coelho, Eduardo, Vilanova, Mar, Genisheva, Zlatina, Oliveira, José M., Teixeira, José A., Domingues, Lucília·2015·LWT - Food Science and Technology
DOI 10.1016/j.lwt.2015.02.020
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Abstract

This work presents an optimized approach alongside with the mathematical models describing the production of fruit wines, using fruit concentrates as an alternative to attain the desired ethanol yields and enhance organoleptic and functional properties. Box-Behnken design was used for modeling and optimization of ethanol yield and productivity in banana, orange, cherry and mango concentrates fermentations. Optimization allowed ethanol yields of 72.3 ± 2.08 g·L−1 in orange, 101 ± 1.78 g·L−1 in mango, 66.1 ± 4.02 g·L−1 in cherry and 98.2 ± 7.88 g·L−1 in banana with maximal productivities of 0.4 ± 0.0 g·L−1·h−1, 1.0 ± 0.1 g·L−1·h−1, 1.7 ± 0.2 g·L−1·h−1 and 1.0 ± 0.1 g·L−1·h−1, respectively. Evaluation of total antioxidant activity by FRAP demonstrated fruit wines potential for the development of foods and formulations with functional properties, attaining 22.6 ± 0.46 mmol·L−1 for orange, 7.14 ± 0.77 mmol·L−1 for mango, 28.0 ± 1.84 mmol·L−1 for cherry and 9.54 ± 0.89 mmol·L−1 for banana wines. Characterization of aroma active compounds was performed by GC–MS and sensory evaluation by trained panelists. All fruit wines had good acceptance with cherry wine presenting the highest overall preference, followed by orange, mango and banana wines. Correlation between chemical and sensory properties was established with PLSR2 between analytical and sensory data, which allowed an insight of chemical composition impact in consumer perceived quality.

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Crossref · 10.1016/j.lwt.2015.02.020

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  • Cherry vinegar presented distinctive composition of C13-norisoprenoids and benzaldehyde, previously correlated with cherry aroma.

    “Despite lacking for minor volatiles typically associated with cherry or red fruits sensory descriptors, cherry vinegar presented distinctive composition of C 13 -norisoprenoids and benzaldehyde which have been previously correlated with cherry aroma (Coelho et al. 2015).”

    From Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity (2017) · cites this paper as Coelho et al. 2015

    Section 3.3.2 reports characteristic C13-norisoprenoid content in cherry wine, and Section 3.3.3 reports that tasters identified a cherry aroma in that wine. The cited paper does not establish a correlation between cherry aroma and either C13-norisoprenoids or benzaldehyde; it studies wine, not the vinegar described by the citing authors. (LLM, conf=0.84)

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  • Cherry and orange vinegars demonstrated higher antioxidant activity, consistent with previously reported values for the corresponding fruits and fruit wines.

    “Cherry and orange vinegars demonstrated higher antioxidant activity, consistent with the previously reported for the corresponding fruits (Fu et al. 2011) and fruit wines (Coelho et al. 2015).”

    From Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity (2017) · cites this paper as Coelho et al. 2015

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Research works printed but not linked: 2

  1. [7]7. Boidron, J., Chatonnet, P., & Pons, M. (1988). Effect of wood aroma compounds of wine. Connaissance de la Vigne et du Vin, 22(4), 275e294.
  2. [13]13. Ferreira, V., L opez, R., & Cacho, J. (2000). Quantitative determination of the odorants of young red wines from different grape varieties. Journal of the Science of Food and Agriculture, 80(11), 1659e1667.

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Authors
Coelho, E., Vilanova, M., Genisheva, Z., Oliveira, J. M., Teixeira, J. A., & Domingues, L.
Affiliations
  • University of Minho (PT)
  • Misión Biológica de Galicia (ES)
ORCID
Venue
LWT - Food Science and Technology
Publisher
Elsevier BV
Published
2015-07
Volume
62
Issue
2
Pages
1043-1052
ISSN
0023-6438 (ISSN-L)
DOI
10.1016/j.lwt.2015.02.020
OpenAlex
W1975536392
Cited by
42
References
36
Citations by year
2026: 1 · 2025: 3 · 2024: 2 · 2023: 2 · 2022: 2 · 2021: 7 · 2020: 5 · 2019: 6 · 2018: 4 · 2017: 4 · 2016: 5 · 2015: 1
FWCI
6.23
Type
journal article
Language
en
Open access
Licence
Locations
  • LWT (publishedVersion)
  • RepositóriUM (Universidade do Minho) (submittedVersion, other-oa)
  • Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by-nc-nd)
Funders
  • FruitVinegarDRINK QREN Project (23209)
  • Programa Operacional Regional do Norte
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
  • Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
Keywords
fruit wine, fruit concentrates, ethanol yield, fermentation optimization, Box-Behnken design, banana wine, orange wine, cherry wine, antioxidant activity, aroma compounds, sensory evaluation, consumer acceptance, functional beverages

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