The present study explores for the first time,the feasibility of using concentrated persimmon juice(CPJ)as a starting material for high-quality balsamic-type vinegar(cv.Jiro,Northern Greece)via a two-stage fermentatio...The present study explores for the first time,the feasibility of using concentrated persimmon juice(CPJ)as a starting material for high-quality balsamic-type vinegar(cv.Jiro,Northern Greece)via a two-stage fermentation process(alcoholic fermentation and then acetification).The best-performing wild type osmophilic strains of Hanseniaspora uvarum and Saccharomyces cerevisiae and acetic acid bacteria isolated from concentrated grape must and varietal vinegar(cv.Xinomavro,Northen Greece),respectively,were used as multistarters.The objective was to produce persimmon balsamic vinegar(PBV)that could be subsequently aged using oak chips as an accelerating agent under conditions that promote its quality attributes.A Taguchi design was applied to reveal the most influential combination of process factors(oak chips amount and pretreatment,aging time)as to the desired sensorial and physicochemical characteristics of the aged PBV(saturated and clear red-orange color,balanced ratio of sugars/organic acids,low 5-hydroxymethyl furfural(HMF)content,high antioxidant activity).Notably,adding even very low amounts(1%w/v)of oak chips significantly affected the quality profile of PBV within a very short aging time(10 days).After 30 days,PBV presented distinct,attractive color characteristics regardless of the amount or pretreatment of oak chips.The HMF content remained constantly low during all treatments while the redox potential increased on intensification of conditions.Implications for the role of phenolic compounds and/or other component interactions with oak chips are discussed.Our approach and outcomes contribute to the innovative valorization of persimmon fruits and the development of aged persimmon balsamic vinegar.展开更多
Wood maturation is a traditional process used to modulate the chemical and sensory properties of alcoholic beverages.This study investigated the impact of American oak chips pre-soaked in Ruby Port wine on the maturat...Wood maturation is a traditional process used to modulate the chemical and sensory properties of alcoholic beverages.This study investigated the impact of American oak chips pre-soaked in Ruby Port wine on the maturation of an imperial stout,simulating the effect of barrels with different usage histories.Two conditions were tested:oak chips soaked once(BMOC1)to simulate a first-use barrel and chips soaked three times(BMOC3)to mimic barrels that have undergone multiple uses.Quantitative analyses revealed clear differences in phenolic and volatile composition.After six weeks,BMOC3 showed higher concentrations of key wood-derived phenolics such as vanillic acid,elagic acid,gallocatechin,gallic acid,catechin,eppicathecin,syringaldehyde,and coniferaldehyde,while BMOC1 presented higher levels of hydroxybenzoic acid,protocatechuic acid,and epigallocatechin gallate.In the volatile profile,compounds characteristic of oak maturation,including whiskey lactones and eugenol,were detected only in the oak-treated beers.Aditionally,several esters(ethyl butanoate,ethyl-3-methylbutanoate,ethyl lactate,ethyl decanoate,ethyl phenylacetate,ethyl-3-phenylpropanoate),volatile phenols(4-ethylguaiacol and 4-ethylphenol),citral,and multiple sesquiterpenes(β-caryophyllene,α-humulene,α-muurolene,andα-calacorene)exhibited increased concentrations in BMOC3 after six weeks of maturation.Although the sensory panel described tendencies consistent with the chemical data(e.g.,fruity and woody notes in BMOC1,vanilla and coconut nuances in BMOC3),the sensory ANOVA did not reveal statistically significant differences among treatments.Therefore,the sensory results should be interpreted as descriptive trends rather than demonstrable improvements.This approach provides craft brewers with a cost-effective method to introduce barrel-aged characteristics without the need for full-sized barrels,allowing for greater control over the maturation process and flavour development.展开更多
基金Foundation of State Scholarships(I.K.Y.,Athens,Greece)is acknowledged by S.L.for a post-doctoral fellowshipThis research is co-financed by Greece and the European Union(European Social Fund-ESF)through the Operational Programme《Human Resources Development,Education and Lifelong Learning》in the context of the project“Reinforcement of Postdoctoral Researchers-2nd Cycle”(MIS-5033021),implemented by the State Scholarships Foundation(IKΥ).
文摘The present study explores for the first time,the feasibility of using concentrated persimmon juice(CPJ)as a starting material for high-quality balsamic-type vinegar(cv.Jiro,Northern Greece)via a two-stage fermentation process(alcoholic fermentation and then acetification).The best-performing wild type osmophilic strains of Hanseniaspora uvarum and Saccharomyces cerevisiae and acetic acid bacteria isolated from concentrated grape must and varietal vinegar(cv.Xinomavro,Northen Greece),respectively,were used as multistarters.The objective was to produce persimmon balsamic vinegar(PBV)that could be subsequently aged using oak chips as an accelerating agent under conditions that promote its quality attributes.A Taguchi design was applied to reveal the most influential combination of process factors(oak chips amount and pretreatment,aging time)as to the desired sensorial and physicochemical characteristics of the aged PBV(saturated and clear red-orange color,balanced ratio of sugars/organic acids,low 5-hydroxymethyl furfural(HMF)content,high antioxidant activity).Notably,adding even very low amounts(1%w/v)of oak chips significantly affected the quality profile of PBV within a very short aging time(10 days).After 30 days,PBV presented distinct,attractive color characteristics regardless of the amount or pretreatment of oak chips.The HMF content remained constantly low during all treatments while the redox potential increased on intensification of conditions.Implications for the role of phenolic compounds and/or other component interactions with oak chips are discussed.Our approach and outcomes contribute to the innovative valorization of persimmon fruits and the development of aged persimmon balsamic vinegar.
基金supported by National Funds by FCT-Portuguese Foundation for Science and Technology,under the project UIDB/04033/2020(https://doi.org/10.54499/UIDB/04033/2020)project Laboratorio Associado para a Química Verde-Tecnologias e Processos Limpos[LA/P/0008/2020 DOI 10.54499/LA/P/0008/2020,UIDP/50006/2020 DOI 10.54499/UIDP/50006/2020 and UIDB/50006/2020 DOI 10.54499/UIDB/50006/2020]+1 种基金by the contract of doctorate researcher Lia-Tania Dinis(DL 57/2016/CP1378/CT0005,DOI 10.54499/DL57/2016/CP1378/CT0005)with UTADThe CQ-VR also funded the study[grant number UIDB/00616/2020 and UIDP/00616/2020-DOI:10.54499/UIDB/00616/2020],FCT-Portugal,and COMPETE.
文摘Wood maturation is a traditional process used to modulate the chemical and sensory properties of alcoholic beverages.This study investigated the impact of American oak chips pre-soaked in Ruby Port wine on the maturation of an imperial stout,simulating the effect of barrels with different usage histories.Two conditions were tested:oak chips soaked once(BMOC1)to simulate a first-use barrel and chips soaked three times(BMOC3)to mimic barrels that have undergone multiple uses.Quantitative analyses revealed clear differences in phenolic and volatile composition.After six weeks,BMOC3 showed higher concentrations of key wood-derived phenolics such as vanillic acid,elagic acid,gallocatechin,gallic acid,catechin,eppicathecin,syringaldehyde,and coniferaldehyde,while BMOC1 presented higher levels of hydroxybenzoic acid,protocatechuic acid,and epigallocatechin gallate.In the volatile profile,compounds characteristic of oak maturation,including whiskey lactones and eugenol,were detected only in the oak-treated beers.Aditionally,several esters(ethyl butanoate,ethyl-3-methylbutanoate,ethyl lactate,ethyl decanoate,ethyl phenylacetate,ethyl-3-phenylpropanoate),volatile phenols(4-ethylguaiacol and 4-ethylphenol),citral,and multiple sesquiterpenes(β-caryophyllene,α-humulene,α-muurolene,andα-calacorene)exhibited increased concentrations in BMOC3 after six weeks of maturation.Although the sensory panel described tendencies consistent with the chemical data(e.g.,fruity and woody notes in BMOC1,vanilla and coconut nuances in BMOC3),the sensory ANOVA did not reveal statistically significant differences among treatments.Therefore,the sensory results should be interpreted as descriptive trends rather than demonstrable improvements.This approach provides craft brewers with a cost-effective method to introduce barrel-aged characteristics without the need for full-sized barrels,allowing for greater control over the maturation process and flavour development.
