期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 241, 期 -, 页码 161-167出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2016.10.014
关键词
Volatile aroma compounds; Pineapple wine fermentation; Yeast; Non-Saccharomyces
资金
- Universidad Autonoma de Barcelona (Espana)
- Universidad Jose Eduardo Dos Santos, Huambo (Angola)
- Universidad de la Republica, Montevideo, Uruguay
A pineapple vinification process was conducted through inoculated and spontaneous fermentation to develop a process suitable for a quality beverage during two successive vintages in Huambo, Angola. Wines obtained with the conventional Saccharomyces cerevisiae strain, were analysed by gas chromatography, and a total of 61 volatile constituents were detected in the volatile fraction and 18 as glycosidically bound aroma compounds. Concentration levels of carbonyl and sulphur compounds were in agreement with the limited information reported about pineapple fruits of other regions. We report, for the first time in pineapple wines, the presence of significant concentrations of lactones, ketones, terpenes, norisoprenoids and a variety of volatile phenols. Eight native yeast strains were isolated from spontaneous batches. Further single-strain fermentations allowed us to characterise their suitability for commercial fermentation. Three native strains (Hanseniaspora opuntiae, H. uvarum and Meyerozyma guilliermondii) were selected with sensory potential to ferment pineapple fruits with increased flavour diversity. Results obtained here contribute to a better understanding of quality fermentation alternatives of this tropical fruit in subtropical regions. (C) 2016 Elsevier B.V. All rights reserved.
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