Production of blueberry wine and volatile characterization of young and bottle-aging beverages

Detalhes bibliográficos
Autor(a) principal: Mendes-Ferreira, Ana
Data de Publicação: 2019
Outros Autores: Coelho, Eduardo, Barbosa, Catarina, Oliveira, José Maria, Mendes-Faia, Arlete
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/59448
Resumo: The aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data analysis indicated similarity of volatile compounds released when fermentations were conducted at laboratoryscale and midscale, with the exception of one replicate creating a distinctive group characterized by low concentrations of acetaldehyde, methanol, 1hexanol, and ethyl hexanoate, and the production of polyalcohols such as 2,3butanediols. This experiment was the only one where no adjustments of YAN were performed. Some of the major volatile compounds (acetaldehyde, ethyl acetate, 2methyl1butanol, 3methyl1butanol, and 2phenylethanol) were found above their perception thresholds. Esters and terpenic compounds were the groups of volatiles expressed the most in blueberry wines, followed by volatile fatty acids, alcohols, and norisoprenoids (3hydroxy7,8dihydroionone, 3oxoionol, and 3hydroxy7,8dihydroionol). The wines that experienced bottleaging are characterized by high concentrations of ethyl esters, diethyl succinate, ethyl lactate, and diethyl malonate. The results contribute for deeper knowledge of the technological procedure, analytical characteristics, and volatile compounds of blueberry wines, reinforcing the interest in this beverage and opening perspectives for further studies on the production of new blueberrybased products with differential characteristics that value its nutraceutical and functional properties.
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spelling Production of blueberry wine and volatile characterization of young and bottle-aging beveragesalcoholic fermentationblueberry winebottle-agingGC-FIDGC-MSvolatile compoundsScience & TechnologyThe aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data analysis indicated similarity of volatile compounds released when fermentations were conducted at laboratoryscale and midscale, with the exception of one replicate creating a distinctive group characterized by low concentrations of acetaldehyde, methanol, 1hexanol, and ethyl hexanoate, and the production of polyalcohols such as 2,3butanediols. This experiment was the only one where no adjustments of YAN were performed. Some of the major volatile compounds (acetaldehyde, ethyl acetate, 2methyl1butanol, 3methyl1butanol, and 2phenylethanol) were found above their perception thresholds. Esters and terpenic compounds were the groups of volatiles expressed the most in blueberry wines, followed by volatile fatty acids, alcohols, and norisoprenoids (3hydroxy7,8dihydroionone, 3oxoionol, and 3hydroxy7,8dihydroionol). The wines that experienced bottleaging are characterized by high concentrations of ethyl esters, diethyl succinate, ethyl lactate, and diethyl malonate. The results contribute for deeper knowledge of the technological procedure, analytical characteristics, and volatile compounds of blueberry wines, reinforcing the interest in this beverage and opening perspectives for further studies on the production of new blueberrybased products with differential characteristics that value its nutraceutical and functional properties.Portuguese Foundation for Science and Technology (FCT), Grant/Award Number: FCT/UID/Multi/04046/2013 and UID/ BIO/04469/2013; ERFD through POCI COMPETE 2020, Grant/Award Number: BI/ PTDC/AGR-TEC/3315/2014_2016; ERFD, INTERACT project, Grant/Award Number: no. NORTE-01-0145-FEDER-000017; ERFD, INNOVINE&WINE, Grant/Award Number: NORTE-01-0145-FEDER-000038; European Regional Development Fund (ERDF), Grant/Award Number: NORTE 2020; FCT, COMPETE 2020, Grant/Award Number: POCI-01-0145-FEDER-006684; FCT, BioTecNorte operation, Grant/Award Number: NORTE-01-0145-FEDER-000004.info:eu-repo/semantics/publishedVersionWileyUniversidade do MinhoMendes-Ferreira, AnaCoelho, EduardoBarbosa, CatarinaOliveira, José MariaMendes-Faia, Arlete2019-022019-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/59448engMendes-Ferreira, Ana; Coelho, Eduardo; Barbosa, Catarina; Oliveira, José Maria; Mendes-Faia, Arlete, Production of blueberry wine and volatile characterization of young and bottle-aging beverages. Food Science & Nutrition, 7(2), 617-627, 20192048-71772048-717710.1002/fsn3.895http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2048-7177info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:15:35Zoai:repositorium.sdum.uminho.pt:1822/59448Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:08:03.231914Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Production of blueberry wine and volatile characterization of young and bottle-aging beverages
title Production of blueberry wine and volatile characterization of young and bottle-aging beverages
spellingShingle Production of blueberry wine and volatile characterization of young and bottle-aging beverages
Mendes-Ferreira, Ana
alcoholic fermentation
blueberry wine
bottle-aging
GC-FID
GC-MS
volatile compounds
Science & Technology
title_short Production of blueberry wine and volatile characterization of young and bottle-aging beverages
title_full Production of blueberry wine and volatile characterization of young and bottle-aging beverages
title_fullStr Production of blueberry wine and volatile characterization of young and bottle-aging beverages
title_full_unstemmed Production of blueberry wine and volatile characterization of young and bottle-aging beverages
title_sort Production of blueberry wine and volatile characterization of young and bottle-aging beverages
author Mendes-Ferreira, Ana
author_facet Mendes-Ferreira, Ana
Coelho, Eduardo
Barbosa, Catarina
Oliveira, José Maria
Mendes-Faia, Arlete
author_role author
author2 Coelho, Eduardo
Barbosa, Catarina
Oliveira, José Maria
Mendes-Faia, Arlete
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Mendes-Ferreira, Ana
Coelho, Eduardo
Barbosa, Catarina
Oliveira, José Maria
Mendes-Faia, Arlete
dc.subject.por.fl_str_mv alcoholic fermentation
blueberry wine
bottle-aging
GC-FID
GC-MS
volatile compounds
Science & Technology
topic alcoholic fermentation
blueberry wine
bottle-aging
GC-FID
GC-MS
volatile compounds
Science & Technology
description The aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data analysis indicated similarity of volatile compounds released when fermentations were conducted at laboratoryscale and midscale, with the exception of one replicate creating a distinctive group characterized by low concentrations of acetaldehyde, methanol, 1hexanol, and ethyl hexanoate, and the production of polyalcohols such as 2,3butanediols. This experiment was the only one where no adjustments of YAN were performed. Some of the major volatile compounds (acetaldehyde, ethyl acetate, 2methyl1butanol, 3methyl1butanol, and 2phenylethanol) were found above their perception thresholds. Esters and terpenic compounds were the groups of volatiles expressed the most in blueberry wines, followed by volatile fatty acids, alcohols, and norisoprenoids (3hydroxy7,8dihydroionone, 3oxoionol, and 3hydroxy7,8dihydroionol). The wines that experienced bottleaging are characterized by high concentrations of ethyl esters, diethyl succinate, ethyl lactate, and diethyl malonate. The results contribute for deeper knowledge of the technological procedure, analytical characteristics, and volatile compounds of blueberry wines, reinforcing the interest in this beverage and opening perspectives for further studies on the production of new blueberrybased products with differential characteristics that value its nutraceutical and functional properties.
publishDate 2019
dc.date.none.fl_str_mv 2019-02
2019-02-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/59448
url http://hdl.handle.net/1822/59448
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Mendes-Ferreira, Ana; Coelho, Eduardo; Barbosa, Catarina; Oliveira, José Maria; Mendes-Faia, Arlete, Production of blueberry wine and volatile characterization of young and bottle-aging beverages. Food Science & Nutrition, 7(2), 617-627, 2019
2048-7177
2048-7177
10.1002/fsn3.895
http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2048-7177
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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