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Pregled bibliografske jedinice broj: 972549

The profile of organic acids and polyphenols in apple wines fermented with different yeast strains


Maslov Bandić, Luna; Mihaljević Žulj, Marin; Fruk, Goran; Skendrović Babojelić, Martina; Jemrić, Tomislav; Jeromel, Ana
The profile of organic acids and polyphenols in apple wines fermented with different yeast strains // Journal of food science and technology, 56 (2019), 2; 599-606 doi:10.1007/s13197-018-3514-2 (međunarodna recenzija, članak, znanstveni)


Naslov
The profile of organic acids and polyphenols in apple wines fermented with different yeast strains

Autori
Maslov Bandić, Luna ; Mihaljević Žulj, Marin ; Fruk, Goran ; Skendrović Babojelić, Martina ; Jemrić, Tomislav ; Jeromel, Ana

Izvornik
Journal of food science and technology (0022-1155) 56 (2019), 2; 599-606

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Apple wine ; Cripps Pink ; Idared ; polyphenols ; organic acids

Sažetak
Influence of two apple cultivars (cvs. Cripps Pink and Idared) and two commercial strains of Saccha- romyces bayanus (Lalvin EC1118, Fermol Blanc) on the chemical composition and sensory characteristics of apple wines was tested. Chemical parameters (alcohol, sugar-free extract, reducing sugars, titratable and volatile acidity) of the analyzed wines were strongly affected by apple variety. Ash and sugar-free extracts in Cripps Pink wines were significantly higher than Idared wines. Polyphenols and main organic acids were determined in apple juice and wines. Chlorogenic acid was the most abundant polyphe- nolic compound with the significantly higher concentra- tions detected for Idared wines. Total phenolic acids, as well as total flavan- 3-ols content, were also higher for wines made from Idared variety where fermentation was conducted with Fermol blanc yeast. Among organic acids significantly higher succinic acid content was determined in wines where Fermol Blanc yeast was used while Lalvine EC1118, irrespective of apple variety, significantly influ- enced the concentration of lactic acid. Sensory evaluation showed the pronounced influence of variety but also the yeast used, singling out Idared cultivar and Fermol Blanc yeast achieving the best overall quality results.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija)

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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