Journal
FOOD CHEMISTRY
Volume 127, Issue 2, Pages 547-555Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.01.039
Keywords
Cherry wine; Volatile compounds; Polyphenols; Saccharomyces cerevisiae
Funding
- Doctoral Research Foundation of Shandong Province [BS2010NY007]
- Doctoral Foundation of Ludong University [LY2010002]
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Tart cherries of 'Early Richmond', widely grown in Shandong (China), were fermented with six different Saccharomyces cerevisiae strains (BM4 x 4, RA17, RC212, D254, D21 and GRE) to elucidate their influence on the production of volatiles and polyphenols. Acetic acid and 3-methylbutanol were found in the highest concentrations among all identified volatiles with all six yeast strains, followed by 2-methylpropanol and ethyl lactate. RA17 and GRE cherry wines were characterised by a higher amount of esters and acids. D254 wine contained a higher concentration of alcohols. With respect to polyphenols, five phenolic acids and four. anthocyanins were identified among all tested samples, with chlorogenic and neochlorogenic acids, cyanidin 3-glucosylrutinoside and cyanidin 3-rutinoside being the major compounds. When using principal component analysis to classify the cherry wines according to the volatiles and polyphenols, they were divided into three groups: (1) RA17 and GRE, (2) RC212 and 0254 and (3) BM4 x 4 and D21. (C) 2011 Elsevier Ltd. All rights reserved.
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