INFLUENCE OF DIFFERENT PRETREATMENTS AND CHAPTALIZATION TYPES ON THE PHYSIOLOGICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF APRICOT (PRUNUS ARMENIACA L.) WINE
Main Article Content
Keywords
antioxidant, apricot wine, aroma profile, fruit wine, pretreatment
Abstract
The effects of pretreatment (pectinase and CaCO3) and chaptalization (sugar and puree concentrate) on the quality of apricot wine were investigated. Pectinase-treated apricot wines had increased amounts of total phenolics, flavonoid compounds, as well as antioxidant activities. The apricot wine chaptalized with puree concentrate and treated with pectinase (PCP) showed the highest total acidity and some organic acid contents, which resulted in the strongest sourness. In contrast, the apricot wine treated with pectinase and CaCO3 (SCPC and PCPC) showed the lowest total acidity and least sourness. Antioxidant activities of PCP and PCPC wines were higher than other wines, and other pectinase-treated wines were also higher than the control wine. Volatile higher alcohols and terpenes increased in all the pectinase-treated wines, whereas volatile ester compounds were decreased. Sensory evaluation showed that SCPC, PCP, and PCPC wines obtained significantly high flavor scores, and SCPC and PCPC wines obtained the highest overall preference scores.
References
Amerine M.A., Roessler E.B. and Ough C.S. 1965. Acids and the acid taste. I. The effect of pH and titratable acidity. Am. J. Enol. Viticult. 16:29-37.
Arnous A., Makris D.P. and Kefalas P. 2002. Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. J. Food Compos. Anal. 15:655-665.
Banvolgyi S., Kiss I., Bekassy-Molnar E. and Vatai G. 2006. Concentration of red wine by nanofiltration. Desalination 198:8-15.
Bartowsky E.J. and Henschke P.A. 2004. The ‘buttery’ attribute of wine-diacetyl-desirability, spoilage and beyond. Int. J. Food Microbiol. 96:235-252.
Butkhup L., Jeenphakdee M., Jorjong S., Samappito S., Samappito W. and Chowtivannakul S. 2011. HS-SPE-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits. Food Sci. Biotechnol. 20:1021-1032.
Cai J., Zhu B.Q., Wang Y.H., Lu L., Lan Y.B., Reeves M.J. and Duan C.Q. 2014. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food Chem. 154:217-229.
Campbell O.E. and Padilla-Zakour O.I. 2013. Phenolic and carotenoid composition of canned peaches (Prunus persica) and apricots (Prunus armeniaca) as affected by variety and peeling. Food Res. Int. 54:448-455.
Chang T.S., Siddiq M., Sinha N.K. and Cash J.N. 1995. Commercial pectinases and the yield and quality of Stanley plum juice. J. Food Process. Pres. 19:89-101.
Clary C., Gamache A., Cliff M., Fellman J. and Edwards C. 2006. Flavor and aroma attributes of Riesling wines produced by freeze concentration and microwave vacuum dehydration. J. Food Process. Pres. 30:393-406.
Cosme F, Vilela A., Filipe-Ribeiro L., Inês A., Nunes F.M. 2018. Wine microbial spoilage: Advances in defects remediation. In Microbial Contamination and Food Degradation, Academic Press, New York, NY, USA. P 271-314.
Dragovic-Uzelac V., Levaj B., Mrkic V., Bursac D. and Boras M. 2007. The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region. Food Chem. 102:966-975.
Hegedus A., Engel R., Abrankó L., Balogh E., Blázovics A., Hermán R., Halász J., Ercisli S., Pedryc A. and Stefanovits-Bányai É. 2010. Antioxidant and antiradical capacities in apricot (Prunus armeniaca L.) fruits: Variations from genotypes, years, and analytical methods. J. Food Sci. 75:C722-C730.
Jarvis B. 1996. Cider, perry, fruit wines and other alcoholic fruit beverages. In Fruit Processing. Arthey D., Ashust P.R., eds. Springer US, New York, NY, USA. p 97-134.
Kim D.H., Lee S.B. and Park H.D. 2018. Fermentation characteristics of Campbell Early grape wine inoculated with indigenous Korean wine yeasts encapsulated in Ca-alginate beads after air-blast drying. Ital. J. Food Sci. 30:535-552.
Lambrechts M.G. and Pretorius I.S. 2000. Yeast and its importance to wine aroma -a review. S. Afr. J. Enol. Vitic. 21:97-129.
Lee S.B., Kim D.H. and Park H.D. 2016. Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287. Appl. Microbiol. Biotechnol. 100:7853-7863.
Loira I., Morata A., Palomero F., González C., Suárez-Lepe J.A. 2018. Schizosaccharomyces pombe: A promising biotechnology for modulating wine composition. Fermentation 4:70.
Madrau M.A., iscopo A., Sanguinetti A.M., Del Caro A., Poiana M., Romeo F.V. and Piga A. 2009. Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. Eur. Food Res. Technol. 228:441-448.
Maicas S. and Mateo J.J. 2005. Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review. Appl. Microbiol. Biotechnol. 67:322-335.
Mattick L.R., Plane R.A. and Weirs L.D. 1980. Lowering wine acidity with carbonates. Am. J. Enol. Viticult. 31:350-355.
Miyawaki O., Gunathilake M., Omote C., Koyanagi T., Sasaki T., Take H., Matsuda A., Ishisaki K., Miwa S. and Kitano S. 2016. Progressive freeze-concentration of apple juice and its application to produce a new type apple wine. J. Food Eng. 171:153-158.
Nattaporn W. and Pranee A. 2011. Effect of pectinase on volatile and functional bioactive compounds in the flesh and placenta of ‘Sunlady’ cantaloupe. Int. Food Res. J. 18:819-827.
Nishimura O. 1995. Identification of the characteristic odorants in fresh rhizomes of ginger (Zingiber officinale Roscoe) using aroma extract dilution analysis and modified multidimensional gas chromatography-mass spectroscopy. J. Agric. Food Chem. 43:2941-2945.
Oszmianski J., Wojdylo A. and Kolniak J. 2011. Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices. Food Chem. 127:623-631.
Ough C.S. and Amerine M.A. 1988. Methods for Analysis of Musts and Wines. 2nd ed. Wiley & Sons, New York, NY, USA. pp.176-180.
Pardo F., Salinas M.R., Alonso G.L., Navaroo G. and Huerta M.D. 1999. Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines. Food Chem. 67:135-142.
Pinelo M., Arnous A. and Meyer A.S. 2006. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release. Trends Food Sci. Tech. 17:579-590.
Rojas V., Gil J.V., Piñaga F. and Manzanares P. 2001. Studies on acetate ester production by non-Saccharomyces wine yeasts. Int. J. Food Microbiol. 70:283-289.
Sharma H.P., Patel H. and Sugandha. 2017. Enzymatic added extraction and clarification of fruit juices-A review. Crit. Rev. Food Sci. 57:1215-1227.
Sochor J., Zitka O., Skutkova H., Pavlik D., Babula P., Krska B., Horna A., Adam V., Provaznik I. and Kizek R. 2010. Content of phenolic compounds and antioxidant capacity in fruits of apricot genotypes. Molecules 15:6285-6305.
Soliman H.I.A. 2013. Cryopreservation of in vitro-grown shoot tips of apricot (Prunus armeniaca L.) using encapsulation-dehydration. Afr. J. Biotechnol. 12:1419-1430.
Velic D., Klaric D.A., Velic N., Klaric I., Tominac V.P. and Mornar A. 2018. Chemical constituents of fruit wines as descriptors of their nutritional, sensorial and health-related properties. In Descriptive food science, Díaz V., García-Gimeno A., María R., eds, IntechOpen, London, UK. P 1-33.
Volschenk H., Van Vuuren H.J.J. and Viljoen-Bloom M. 2006. Malic acid in wine: origin, function and metabolism during vinification. S. Afr. J. Enol. Vitic. 27:123-136.
Watson B., Goldberg N., Chen H.P. and McDaniel M. 1999. Fermentation processing effects on colour, phenolic profiles and sensory character of Oregon Pinot noir wines. pp. 454-478. In: Proceedings of the 12th International Oenological Symposium. 31 May-2 June, Hotel Omni Mont-Royal, Montréal, Canada. Lemperle E (ed.). International Association for Winery Technology and Management, Breisach, Germany
Zhang S., Petersen M.A., Liu J. and Toldam-Andersen T.B. 2015. Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris. Molecules 20:21609-21625.
Zhishen J., Mengcheng T. and Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64:555-559.
Arnous A., Makris D.P. and Kefalas P. 2002. Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. J. Food Compos. Anal. 15:655-665.
Banvolgyi S., Kiss I., Bekassy-Molnar E. and Vatai G. 2006. Concentration of red wine by nanofiltration. Desalination 198:8-15.
Bartowsky E.J. and Henschke P.A. 2004. The ‘buttery’ attribute of wine-diacetyl-desirability, spoilage and beyond. Int. J. Food Microbiol. 96:235-252.
Butkhup L., Jeenphakdee M., Jorjong S., Samappito S., Samappito W. and Chowtivannakul S. 2011. HS-SPE-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits. Food Sci. Biotechnol. 20:1021-1032.
Cai J., Zhu B.Q., Wang Y.H., Lu L., Lan Y.B., Reeves M.J. and Duan C.Q. 2014. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food Chem. 154:217-229.
Campbell O.E. and Padilla-Zakour O.I. 2013. Phenolic and carotenoid composition of canned peaches (Prunus persica) and apricots (Prunus armeniaca) as affected by variety and peeling. Food Res. Int. 54:448-455.
Chang T.S., Siddiq M., Sinha N.K. and Cash J.N. 1995. Commercial pectinases and the yield and quality of Stanley plum juice. J. Food Process. Pres. 19:89-101.
Clary C., Gamache A., Cliff M., Fellman J. and Edwards C. 2006. Flavor and aroma attributes of Riesling wines produced by freeze concentration and microwave vacuum dehydration. J. Food Process. Pres. 30:393-406.
Cosme F, Vilela A., Filipe-Ribeiro L., Inês A., Nunes F.M. 2018. Wine microbial spoilage: Advances in defects remediation. In Microbial Contamination and Food Degradation, Academic Press, New York, NY, USA. P 271-314.
Dragovic-Uzelac V., Levaj B., Mrkic V., Bursac D. and Boras M. 2007. The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region. Food Chem. 102:966-975.
Hegedus A., Engel R., Abrankó L., Balogh E., Blázovics A., Hermán R., Halász J., Ercisli S., Pedryc A. and Stefanovits-Bányai É. 2010. Antioxidant and antiradical capacities in apricot (Prunus armeniaca L.) fruits: Variations from genotypes, years, and analytical methods. J. Food Sci. 75:C722-C730.
Jarvis B. 1996. Cider, perry, fruit wines and other alcoholic fruit beverages. In Fruit Processing. Arthey D., Ashust P.R., eds. Springer US, New York, NY, USA. p 97-134.
Kim D.H., Lee S.B. and Park H.D. 2018. Fermentation characteristics of Campbell Early grape wine inoculated with indigenous Korean wine yeasts encapsulated in Ca-alginate beads after air-blast drying. Ital. J. Food Sci. 30:535-552.
Lambrechts M.G. and Pretorius I.S. 2000. Yeast and its importance to wine aroma -a review. S. Afr. J. Enol. Vitic. 21:97-129.
Lee S.B., Kim D.H. and Park H.D. 2016. Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287. Appl. Microbiol. Biotechnol. 100:7853-7863.
Loira I., Morata A., Palomero F., González C., Suárez-Lepe J.A. 2018. Schizosaccharomyces pombe: A promising biotechnology for modulating wine composition. Fermentation 4:70.
Madrau M.A., iscopo A., Sanguinetti A.M., Del Caro A., Poiana M., Romeo F.V. and Piga A. 2009. Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. Eur. Food Res. Technol. 228:441-448.
Maicas S. and Mateo J.J. 2005. Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review. Appl. Microbiol. Biotechnol. 67:322-335.
Mattick L.R., Plane R.A. and Weirs L.D. 1980. Lowering wine acidity with carbonates. Am. J. Enol. Viticult. 31:350-355.
Miyawaki O., Gunathilake M., Omote C., Koyanagi T., Sasaki T., Take H., Matsuda A., Ishisaki K., Miwa S. and Kitano S. 2016. Progressive freeze-concentration of apple juice and its application to produce a new type apple wine. J. Food Eng. 171:153-158.
Nattaporn W. and Pranee A. 2011. Effect of pectinase on volatile and functional bioactive compounds in the flesh and placenta of ‘Sunlady’ cantaloupe. Int. Food Res. J. 18:819-827.
Nishimura O. 1995. Identification of the characteristic odorants in fresh rhizomes of ginger (Zingiber officinale Roscoe) using aroma extract dilution analysis and modified multidimensional gas chromatography-mass spectroscopy. J. Agric. Food Chem. 43:2941-2945.
Oszmianski J., Wojdylo A. and Kolniak J. 2011. Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices. Food Chem. 127:623-631.
Ough C.S. and Amerine M.A. 1988. Methods for Analysis of Musts and Wines. 2nd ed. Wiley & Sons, New York, NY, USA. pp.176-180.
Pardo F., Salinas M.R., Alonso G.L., Navaroo G. and Huerta M.D. 1999. Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines. Food Chem. 67:135-142.
Pinelo M., Arnous A. and Meyer A.S. 2006. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release. Trends Food Sci. Tech. 17:579-590.
Rojas V., Gil J.V., Piñaga F. and Manzanares P. 2001. Studies on acetate ester production by non-Saccharomyces wine yeasts. Int. J. Food Microbiol. 70:283-289.
Sharma H.P., Patel H. and Sugandha. 2017. Enzymatic added extraction and clarification of fruit juices-A review. Crit. Rev. Food Sci. 57:1215-1227.
Sochor J., Zitka O., Skutkova H., Pavlik D., Babula P., Krska B., Horna A., Adam V., Provaznik I. and Kizek R. 2010. Content of phenolic compounds and antioxidant capacity in fruits of apricot genotypes. Molecules 15:6285-6305.
Soliman H.I.A. 2013. Cryopreservation of in vitro-grown shoot tips of apricot (Prunus armeniaca L.) using encapsulation-dehydration. Afr. J. Biotechnol. 12:1419-1430.
Velic D., Klaric D.A., Velic N., Klaric I., Tominac V.P. and Mornar A. 2018. Chemical constituents of fruit wines as descriptors of their nutritional, sensorial and health-related properties. In Descriptive food science, Díaz V., García-Gimeno A., María R., eds, IntechOpen, London, UK. P 1-33.
Volschenk H., Van Vuuren H.J.J. and Viljoen-Bloom M. 2006. Malic acid in wine: origin, function and metabolism during vinification. S. Afr. J. Enol. Vitic. 27:123-136.
Watson B., Goldberg N., Chen H.P. and McDaniel M. 1999. Fermentation processing effects on colour, phenolic profiles and sensory character of Oregon Pinot noir wines. pp. 454-478. In: Proceedings of the 12th International Oenological Symposium. 31 May-2 June, Hotel Omni Mont-Royal, Montréal, Canada. Lemperle E (ed.). International Association for Winery Technology and Management, Breisach, Germany
Zhang S., Petersen M.A., Liu J. and Toldam-Andersen T.B. 2015. Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris. Molecules 20:21609-21625.
Zhishen J., Mengcheng T. and Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64:555-559.
Article Sidebar
Published
Nov 25, 2020
Article Details
Section
Paper
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/